Jackie Vetter’s Kitchen

I haven’t been on in awhile due to a lot of commotion surrounding me lately, sorry. I was catching up and posted a few comments and recipes, but I thought if I put them here other members besides Jackie might notice them. I know that most of the recipes I post aren’t vegan, but they can easily be changed to fit into a vegan diet. For example in this recipe for Pad Kee Mow, a Thai dish, you can use tofu instead of chicken. I don’t know what to advise about the fish sauce, maybe a balsamic. The fish sauce enriches the flavor of the ingredients and add a hint of sour and salty. I use wide flat Thai style rice noodles which means that you might want to check the ingredients list of the noodles you choose. I’m not vegan so I don’t know what options are available for some substitutions. Here’s the recipe, hope you enjoy. Even my Mom who can’t tolerate spicy foods loved it; I also made her Hong Kong style Lo-Mein like we used to get.

Ingredients:

1 tsp -1 tbs of Thai red chili paste (choose amount based on your personal heat preference)

1 tbs minced garlic

2tbs sugar

2 tbs rice vinegar

black pepper

3 tbs fish sauce

3-4 tbs oil ( I use either olive or sesame seed oil)

1/4 lb chopped chicken

1/2 of a large package of Thai style extra wide flat rice noodles

1 cup fresh Thai basil, and buds chopped

1 can of diced tomatoes or 1 1/2 cups fresh tomatoes chopped in 1″ pieces

1/4 cup lite soy sauce

1 cup diced onion

1 can or 1 package of bean sprouts (about a cup)

1 generous squeeze of lime juice or 1/2 lime

Directions:

Combine sugar and pepper in a small bowl.

Also combine fish sauce and soy sauce in another bowl.

Have everything ready and next to the stove.

Heat a wok or large skillet over high heat and add 2tbs oil and heat until a piece of chopped garlic sizzles immediately when dropped into the pan.

Add the rest of the garlic and stir fry for 30 sec until golden.

Add the chili paste and stir fry for another 30 seconds.

Then add the chicken and onions and stir fry for 3-5 minutes until brown and cooked.

Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute. This is also the time to add in the lime juice.

Add the cooked rice noodles and fold gently and repeatedly until they absorb the sauce, about 3-5 minutes, adding more oil if needed.

Add most of the basil (reserve some for garnish) and the bean sprouts, toss gently until the basil wilts and the sprouts soften a little.

Add the tomatoes, turn once or twice and remove from heat.

Transfer to a platter and garnish with remaining basil.