Food and Wine Magazine, Apr 2021, p. 94
4.8 stars
I'm a huge Pad Kee Mao fan so when I saw this using pastrami (strange and interesting!), we had to try it. Because we don't have any Asian grocery stores near us, we used fresh udon noodles instead of the fresh wide rice noodles that it calls for. I could have done without the pastrami, but blog contributor the grandcruman really enjoyed it. I think a Vietnamese Shaking Beef would go well in this dish.
FYI - This was a spicy dish with the jalapenos and Thai chiles -- loved it!
Ingredients: fresh wide rice noodles, pastrami, red bell pepper, jalapenos, fresh Thai chiles, garlic, sugar, oyster sauce, black soy sauce, fish sauce, Thai basil leaves, vegetable oil, ground white pepper, brined green peppercorns
Tips:
- Doubled the amount of red bell pepper to make it hearty
- Used regular basil leaves
- Left out the optional brined green peppercorns
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