When it's hot out, there are few meals I enjoy more than spicy Thai food. A couple summers ago, I was craving Drunken Noodles (named for the amount you have to drink to cool the burn), but was not within delivery distance of a good Thai restaurant. So I dug up a recipe and started making it myself. For me the sauce is really the key, so I always throw in chicken or tofu if I have it and whatever vegetables happen to be on hand. What's the secret to the sauce? Dark soy sauce, which is a little bit sweeter and less salty than regular soy sauce. Sure, it can be a pain to find (it's at the Asian grocer if nowhere else), but as soon as I bought it I made this recipe at least once a week!
What's your favorite take out to cook at home?
My VERY basic recipe is after the jump.
In a very large sauté pan, heat a few tablespoons of oil, and sauté a head of chopped garlic cloves and 1/4 to 3/4 cup chopped hot peppers (less for a super hot Thai chili and more for a less hot jalapeños) until fragrant. Add cubed or ground meat/tofu as well as 1/4 cup dark soy sauce, 1/4 cup light soy sauce, and a little less than 1/4 cup fish sauce; saute until meat/tofu is cooked through. Add vegetables (above I used multicolored bell peppers, Swiss chard, and Asian eggplant) and continue to saute until they reach your desired level of done-ness. Meanwhile, cook a 14 to 16 ounce bag of rice noodles according to the package directions (I like broader flat noodles, but I have used different varieties depending on what I can find). Add the cooked noodles to the pot containing the vegetable, meat/tofu and sauce, then throw in some sliced tomatoes and basil (Thai basil is a natural choice here) and mix until the noodles are coated.
I have found that above amounts of oil, fish sauce, and soy sauces work for about 1 pound of uncooked rice noodles and 2 pounds of raw vegetable and meat/tofu, but if you find you want more or less sauce, feel free scale these measurements accordingly.