PAD KEE MAO
© 2015 All Rights Reserved by Norman & Janet Van Aken
This dish is both easy and every bit as good as the more famous “Pad Thai”.
Yield: Serves 8
1/2 Cup fish sauce
1/4 Cup Kecap Manis (sweet soy sauce)
1 Tablespoon + 1 teaspoon + 1 Tablespoon rice vinegar
1/3 Cup minced garlic
1 Scotch bonnet, minced
1/4 Cup + 2 Tablespoons vegetable oil
1 cup sliced sweet onion
2 pounds of ground pork
1 large red bell pepper, sliced
1 cup red cabbage, sliced
8 oz. rice noodles, cooked (We used Annie Chun’s ‘Maifun’ Rice noodles)
1 cup holy basil leaves or basil leaves, stemmed and roughly chopped
Whisk together the fish sauce, soy sauce, vinegar, garlic and half of the Scotch bonnet, and set aside.
Put a large saute pan over medium-high heat. Add the oil and when it’s hot add the onion and cook until it’s translucent. Add the pork breaking up the meat and cook on steady heat until it’s cooked through. Add the sauce allow to simmer about 10 minutes then turn off the heat.
For the Vegetables and Noodles:
4 Cups of cooked rice noodles, well drained and set aside
1 large red bell pepper
1 Cup red cabbage, shredded
1 Cup sweet onion, cut into cross cut slices
Put a large saute pan over medium-high heat. When hot add some canola oil. Now add the other half of the Scotch bonnet and onion, cook for about 30 seconds. Add 1 Tablespoon rice wine vinegar and the red pepper and cabbage, stirring ocasionally so that they blister.
Stir the blistered vegetables into the pork. Then stir in the cooked, drained noodles and lastly the basil. Mix all together to marry the flavors.
5.21.15
