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
- 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.
- 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.
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!