Pad Kee Mao
As we dished this up tonight, Nat professed her love for stir fries and a past when she whipped them up almost nightly: fast, healthy, Asian cooking.
And based on tonight’s dinner – this recipe – we are aligned.
My issue with stir fries was that I had never regarded this simple, clever Thai dish to be a stir fry.
Instead, I had horrific memories of those bags of pre-cut ‘Asian slaw’, combined with pre-cut beef tenderloin and a whack of sugary, tasteless, bottled ‘stir-fry’ sauce from Woolies.
The sort of Aussie stir-fry that taste terrible.
Thankfully, this number is the complete opposite.
It tastes real. It is fast to prepare. It looks awesome.
In fact, it tastes awesome.
If this is a stir-fry, then count me in. Because this is the sort of weekday dish I’d happily do again and again, something my beautiful Natalie was happy to hear.
(I have doubled the ingredients so you have two lunches the next day.)
6 garlic cloves, crushed
4 long red chillies, finely sliced
4 tbsp grated ginger
2 tbsp peanut oil
2 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp dark soy sauce (we used light which I generally prefer)
2 chicken breast, thinly sliced
Bunch, Chinese broccoli, roughly chopped
2 tsp brown sugar
300gm (fresh) thick rice noodles
8 spring onions, white part finely chopped, green part shredded
- Pound garlic, chilli and ginger with half the peanut oil.
- Heat remaining peanut oil in a wok over a high heat; stir in the garlic paste, oyster, fish and soy sauces and sesame oil.
- Add chicken and stir-fry for a few minutes and then remove.
- Add broccoli, sugar, noodles and spring onions. Toss and cook for 2 – 3 minutes, return the chicken and any remaining liquid and cook for a further minutes.