Pad Kee Mao / Drunken Noodles

SPICY THAI STREET FOOD IS EXTRA-DELICIOUS IN THE BACKCOUNTRY

Adapted from Food52.com | Alexandra V Jones

Serves 4

Ingredients

2 T thick soy sauce or hoisin

2 T soy sauce

1 T oyster sauce

1 T Thai chili garlic oil (extremely spicy) or sambal oelek (moderately spicy)

2 T fish sauce

3 T safflower oil

3 cloves garlic, minced

1 shallot, minced

2 eggs, whisked

12 medium shrimp, shelled, deveined, and tails removed, chopped

8 oz firm tofu, shredded

1 bag "rice flakes" (8-12oz) soaked in lukewarm water for 10 minutes and drained (available at most asian markets, but you could substitute extra-wide rice noodles broken into 1-2" lengths)

1 red bell pepper, diced

1 cup basil leaves, packed

  1. Heat a wok (or the biggest skillet you have) over medium-high heat. In a separate bowl, whisk together thick soy sauce, regular soy sauce, oyster sauce, chili oil, and fish sauce together and set aside.
  2. Add peanut oil to wok and cook the garlic and shallot until light brown, then add eggs and scramble together. Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell pepper, and sauce mixture. Stir-fry for 5 minutes, add basil and cook for 2 more minutes, or until some of the noodles are a bit crisp on the edges.
  3. Spread onto two dehydrator trays and dehydrate at 155° until dry.

 Drunken Noodles/Pad Kee Mao fresh out of the wok and ready to dehydrate. Next stop the PCT!

Drunken Noodles/Pad Kee Mao fresh out of the wok and ready to dehydrate. Next stop the PCT!