Veggie Pad See Ew & Kouya-Tofu Basil
Veggie Pad See Ew, stir-fried with soy sauce, was deep savory, a sort of toasty sweet flavor with a lot of broccoli and carrot along with eggs. Actually eggs played an important role here to soften the powerful flavor of oyster-soy-vinegar-fish sauce. Chewy needles soaked up the sauce and let us enjoy every each bite.
Kouya-Tofu Basil was my Tofu version of Chicken Basil - complex flavorful dish with full of basil aroma. I like Kouya-Tofu, or freezed-dried Tofu, a great source of protein, calcium, iron, and vitamin K. It's like a sponge, so easy to absorb flavor, and unlike fresh Tofu, has great substantial texture to make mock meat. I borrowed chicken flavor from chicken stock.
Both dishes tasted different, but shared some characters: sweet, spicy (I added J's cute red chili pepper for both), a little sour with white vinegar, and Thai-signature, unique fish sauce flavor - so tempting!
Veggie Pad See Ew
SERVE 2
2 tbs vegetable oil
2 eggs
1 garlic clove, minced
1 red chili pepper, removed seeds, minced
2 broccoli crowns, chopped
2 carrots, chopped
8 oz flat rice noodle or fettuccine
1 tbs low-sodium soy sauce
2 tbs oyster sauce
2 tsp fish sauce
2 tsp white vinegar
1 tbs brown sugar
1. In non-stick pan, heat one tbs oil, make scrambled eggs, transfer to a dish, set aside.
2. In now-empty pan, heat one tbs oil, cook garlic and red chili pepper until garlic becomes golden brown, add in broccoli and carrot, stir-fry, sometimes cover to steam, until they become your favorite softness/crunchiness.
3. Cook noodle until "al-dente"; mix soy sauce, oyster sauce, fish sauce, vinegar, brown sugar in a small bowl together.
3. Return scrambled eggs in the pan, stir well, add in cooked noodle and sauce mixture, coat vegetable and noodle with sauce mixture well.
Kouya-Tofu Basil
SERVE 2
3 blocks Kouya-Tofu
1 tbs vegetable oil
1 shallot, sliced
1 garlic clove, minced
1 red chili pepper, removed seeds, minced
1 cup low-sodium chicken broth
handful of fresh basil, chopped
1 tbs fish sauce
1 tbs oyster sauce
1 tbs white vinegar
1 tsp Splenda
1 tbs corn starch
1. Soak Kouta-Tofu in water for 3 min, mince in food processor
2. Heat oil; stir in shallot, garlic, chili pepper, cook until garlic becomes golden brown
3. Add in chicken stock, minced Kouya-Tofu, cook until Kouya-Tofu absorbs stock and almost all liquid in the pan disappears.
4. Stir in basil, fish sauce, oyster sauce, vinegar, Splenda; cook for 2 min
5. Sprinkle corn starch over the mixture, stir for 1 min
