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Sounds good. What you were saying you could mix all kinds of other vegetables in with whatever you have on hand. I probably even put a splash of coconut milk in because I know the wife likes that, but pretty easy peasy.
Gravy's Cooking Thread
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Let me know if you guys want the thai noodle with brown sauce recipe. Ill be making that shit this weekend and can post some picts of it. I have the sauce nailed down pretty much. You can also use whateverthefuck veggies you want in this dish too. I use onion, peppers, mushrooms, chinese cabbage (bok choi) sometimes I add carrot, celery, and broccoli too.
This asian shit is easy to make too if you have the ingredients or available to you in an asian market for the sauce ingredients. Most of the job is prepping all this shit ahead of time, but the actual cooking is like 10 min.
This asian shit is easy to make too if you have the ingredients or available to you in an asian market for the sauce ingredients. Most of the job is prepping all this shit ahead of time, but the actual cooking is like 10 min.
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Furry
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Cooking the veggies separately was a me thing. Potatoes and carrots don’t need to absorb the flavor and they’d break down more than I like stirring in the stir fry pot. I like to cook them separately in curries for that reason, I do the same thing in Japanese curries. Stuff like mushrooms and onions I’d 100% add in stir fry part, probably with the chicken before deglaze. Deciding these things is the fun of cooking. I’m curious what you mean by brown noodles and would like the recipe.
Pad krapow gai is one I make at times, I grow my own holy basil for it. Thai fried rice is where you have to start if you want to appreciate how a good fish sauce can improve the overall flavor of a dish. I made the same dish twice with only that ingredient changed as a difference to test it and it blew my mind.
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Gavinmad
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So the noodle dish you need some rice noodles, wide... about 3/4 to a whole package...Depending on your wok size. They also call them "Rice Sticks" they come in different sizes, I like the wide XL ones. Soak them in a big bowl for about a hour in hot water. They also come fresh too in a vac sealed bag in the fridge section but I never fucked with those. I usually stick to the dry ones.
In the meantime slice up the chicken and velvet it. I use the water method. Bring some water to a boil, add the sliced chicken, then turn off the heat. Mix it around until you no longer see pink. Remove.
Cut up all the veggies... Whatever you like. I had these on hand... bok choi, onion, minced garlic, peppers, zucchini, mushrooms. But you can add whatever the fuck you like.
For the sauce you will mix 3/4 cup of hot water and some chicken bullion. About a cup of oyster sauce. 1/4 cup or a bit more of dark sweet soy sauce. 1/4 cup of dark soy sauce, couple of tablespoons of golden mountain sauce. And some fish sauce. I also add and whisk in a tablespoon of corn starch as a thickener and a few pinches of MSG. Taste a bit, it should be salty and sweet. add more dark sweet soy to taste if not sweet enough.
Fry up about 4-5 whisked eggs and set aside. (optional but I like eggs in this dish)
Then in a wok, add some oil and fry up some onion. I chop my onions fine because the wife does not like big onion pieces. Fy for a min and add the garlic. Add in some ground thai chili for some heat to tiur liking. Then add the chicken and fry up some more. Add in the veggies other than the bok choy and keep frying. At this point you want to add the noodle and sauce. Then jsut mix and stir until noodle is done. Add in egg and bok choy and stir in and its pretty much done. The noodle will soak up most of the liquid.
You can also just do this without the noodle and use plain rice as a side. Just fry up all the veggies and chicken and add in sauce. It's all about that sauce. Which is pretty close to authentic Thai brown sauce in dishes such as Pad Prik.
YOu can also use this sauce in some fried rice. Of course not this much, but it works really well in a thai style fried rice, which is more "wet" than a chinese fry rice.
In the meantime slice up the chicken and velvet it. I use the water method. Bring some water to a boil, add the sliced chicken, then turn off the heat. Mix it around until you no longer see pink. Remove.
Cut up all the veggies... Whatever you like. I had these on hand... bok choi, onion, minced garlic, peppers, zucchini, mushrooms. But you can add whatever the fuck you like.
For the sauce you will mix 3/4 cup of hot water and some chicken bullion. About a cup of oyster sauce. 1/4 cup or a bit more of dark sweet soy sauce. 1/4 cup of dark soy sauce, couple of tablespoons of golden mountain sauce. And some fish sauce. I also add and whisk in a tablespoon of corn starch as a thickener and a few pinches of MSG. Taste a bit, it should be salty and sweet. add more dark sweet soy to taste if not sweet enough.
Fry up about 4-5 whisked eggs and set aside. (optional but I like eggs in this dish)
Then in a wok, add some oil and fry up some onion. I chop my onions fine because the wife does not like big onion pieces. Fy for a min and add the garlic. Add in some ground thai chili for some heat to tiur liking. Then add the chicken and fry up some more. Add in the veggies other than the bok choy and keep frying. At this point you want to add the noodle and sauce. Then jsut mix and stir until noodle is done. Add in egg and bok choy and stir in and its pretty much done. The noodle will soak up most of the liquid.
You can also just do this without the noodle and use plain rice as a side. Just fry up all the veggies and chicken and add in sauce. It's all about that sauce. Which is pretty close to authentic Thai brown sauce in dishes such as Pad Prik.
YOu can also use this sauce in some fried rice. Of course not this much, but it works really well in a thai style fried rice, which is more "wet" than a chinese fry rice.
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