And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.
Mai-fun noodles are perfect to serve cold, their delicate texture takes on the flavor of sauces easily and these thin noodles are refreshing chilled and served with julienned vegetables such as cucumber and carrot. Add refreshing bean sprouts and you have the basis for a summertime noodle salad. And what about a dressing? Something sweet, salty and tangy like the Vietnamese nuoc cham sauce is perfect for a dish like this. It’s light and refreshing. All you need to do is add a little meat. I love the flavors of cumin and paprika and created a marinade for pork that reminds me of Moroccan flavors so I christened it Morrocan pork. Quickly seared in a cast-iron pan and then sliced into thin pieces, the pork makes a wonderful addition to the salad.
I’m not sure about the origin of the name pad kee mao, which literally translates as stir-fried drunken noodles. Mom says maybe because it’s good to wash down with beer. Or maybe it’s a good cure for a hangover. I think it’s one of those quick and cheap street foods that’s widely available around Bangkok to satisfy an appetite after a night of disco. Who knows for sure? Charles and I do agree, though, that the perfect thing to serve with this dish is a bottle of Chang beer (from Ayutthaya, Thailand). We’re lucky that we can find it here in Salem at Capitol Market. This version of drunken noodles takes very little time to prepare.
Living in Oregon now, I often ache for my homeland. It seems so far away. The last time I went home to Thailand was in 2007, and it brought back to life so many memories from my distant childhood that had begun to grow dim and fade with time. One of my fondest memories grew out […]