Full confessions time: I am a Thai food experimenter. I absolutely love Thai food, and I’m constantly trying to find recipes that will actually imitate it at home with minimal work, balancing my own time (and the jacks I have to give about cooking) with my desire for delicious things. I actually can’t even credit a recipe for this one because I forget what I even read; it’s a combination of a couple recipes (like all my shit is). It turned out tasting delicious, but NOTHING like the Pad Khee Mal I get at restaurants. Ah well.
It’s also vegetarian, and can be eaten low-carb or over noodles or rice.
– 1 tbsp miso paste (or other soybean paste – the one I used is pictured)
– 3 tbsp fish sauce
– 1 tbsp. oyster sauce
– 1/4 cup soy sauce
– 1 tbsp rice vinegar
– 1 tsp basil (pictured — add to taste if you’re using dry)
– sprinkle of yellow curry powder
– 1 tbsp minced garlic
– 3 tbsp sugar
Mix that all in a bowl and set it aside for now.
– bok choy, 1 medium, chopped
– Savoy cabbage, 1 medium, chopped
– water chestnuts, 1 can, sliced
– Serrano chiles (I used 2 and it was very spicy – match your own preference), chopped finely
– tofu, one package, cubed (get whichever density tofu you like!)
– 2 eggs
– peanuts, chopped (you can also get regular roasted peanuts and put them through a grinder)
– sesame oil
– olive oil
- Make sure your sauce is all mixed up in a bowl. Get a glass of wine.
- If you’re serving over rice, you should have started it by now.
- Heat up your wok (or pan) on medium high heat and sprinkle in sesame oil and some olive oil. Get it hot.
- Toss in the bok choy and the cabbage. Sauté that in the wok/pan for a few minutes. If it looks like you need a little more oil, don’t be afraid to dribble some more. This is all cooking by eye.
- When it looks like your greens are about halfway cooked, dribble the sauce over them and sauté for a few more minutes — you’ll notice the volume of the greens will decrease substantially.
- If you’re serving over rice noodles, this is a great time to start them.
- Add the tofu. What I usually do is clear out the center bottom of the wok and let the sauce pool there, then drop the tofu into that pool, so that it can soak up some delicious sauce.
- Add water chestnuts.
- Add the chilies.
- Continue to cook until everything is heated.
- To add eggs: turn the heat up high until the sauce is boiling. Clear out a space in the pan where you have a little pool of boiling sauce. Break the eggs into that and start to scramble them in the sauce pool until they are ~half cooked. Then, toss the meal in the wok so that the thickened egg-sauce coats everything in the meal. This will thicken the sauce up.
- Finish your wine.
- Top with peanuts. Eat!
Like I said, you can serve over noodles of your choice, rice, or eat it plain “over” the cabbage. Your call!