|11-05-2017, 09:32 PM||#1|
Senior LCF Member
Join Date: Apr 2017
Location: Sunny south Florida
Stats: 240/116/135 Start:size 22, now size 0.
WOE: LC for control of diabetes
Start Date: January 2007. Have kept weight off over 10 years.
Phad Kra Pao
Made this today for my SIL, who has a thing for spicy Thai dishes. This one turns up the heat, but not so much that your eyeballs will bleed and your skin will melt. I'd call it moderately warm, owing to the use of Thai bird peppers, also sometimes called bird beak peppers. They're tiny, about an inch to an inch and a half tops, but mighty! If you can't find them, you can sub one jalape˝o in place of the three bird peppers. Remove the seeds before cutting them up (or all bets are off for your eyeballs bleeding. Can't say I didn't warn you.)
*1 Tb fish sauce
*1 Tb light soy sauce or Thai seasoning sauce
*1 Tb dark soy sauce
*1 Tb oyster sauce
*1 Tb black bean sauce (optional and not traditional, but adds a lot to the flavor)
*2 tsp brown sugar substitute (or equivalent sub of your choice)
*1 Tb rice vinegar
*Several shakes of white or cayenne pepper
*1/2 cup chicken stock or broth
Mix all above (sauce) ingredients in a small bowl. Set aside, near your stove/wok.
*2 shallots, minced fine
*2 scallions, white and light green part, minced fine
Put both in a small dish and set it near your stove/wok.
*4 cloves garlic, minced fine
*3 red Thai bird peppers, minced very fine (always be sure to wash your hands after handling these)
Put in another small dish, and place near your cooking setup.
*1/2 lb ground pork, turkey, or chicken
*One 7-8 ounce package shirataki noodles
*1 cup Thai or holy basil leaves
Rinse the shirataki well and drain until ready to add to your wok. I find it makes for easier eating if you take a pair of sharp, clean scissors and make a few quick snips through these noodles. Straight out of the package, they're super long.
*A shaker of xanthan gum, guar gum, or Thick It Up
Heat up your wok. When very hot, add 2 Tb coconut or vegetable oil.
Allow oil to get hot, then add the shallot/scallions. Stir fry for a minute and a half to two minutes, or until they are soft.
Add the garlic/pepper bowl. Stir fry another half minute, or until fragrant.
Add meat to the skillet and stir fry, separating big clumps with your stirring utensils. Fry long enough to brown the meat very well, even to the point of crispness.
Scrape everything out onto a plate.
Add the drained noodles to the wok, and stir fry for 2-3 minutes, or until they are dry. Push noodles to one side, and crack the egg into the open area of the wok. Quickly stir to scramble, and as parts cook, imcorporate them into the noodles. When everything's is well mixed, scrape the noodle/egg mixture onto the plate with the meat mixture.
Pour in sauce ingredients and stir until bubbling. Little by little, whisk in a few shakes of your thickener, (xanthan gum, guar gum, Thick It Up, or a mixture of any or all of these) into the sauce. Be sure to wait at least 15 seconds after each addition to assess the thickness before adding another shake.
When the sauce is the thickness you want, scrape the contents of your plate into the wok, and lift/turn the noodles over gently to distribute the sauce evenly.
Gently fold in the basil long enough to wilt the leaves slightly.
Plate immediately and serve with sambal oelek on the side, for those who want even more heat (but this is quite sufficient as-is to make your nose run while you eat. Keep a box of tissues at the table. This dish works great when you're all stuffed up with a cold. Fixes you right up!)
Makes two servings.
Last edited by Baricat; 11-05-2017 at 09:35 PM.. Reason: Added number of servings.