Sorry I haven’t posted in a while I have been sick and haven’t been around a computer much. But I have been cooking. I spent Wednesday playing with some Thai food, specifically Pad Woon Sen. I like mine spicy, but you may not, lets delve into it.
- Mung Bean Noodles
- Red bell pepper
- Firm Tofu
- Peanut Oil
- Sesame Seeds
- Soy Sauce
- Dave’s Insanity Sauce (this is some hot stuff, really think twice about using this if you aren’t up to its standards of ridiculous heat)
To begin with get some water hot from the tap, as hot as it can get, and put it in a bowl, add the mung bean noodles and let the sit there fully submerged. Drain the tofu and cut it into decent sized chunks. I usually cut a block in half, and then cut it into ½ inch rectangles. Prep the red bell by cleaning it out and cutting it into strips. Finley sliced the bottom of the 2 scallions up to the dark green part, and then cut the dark green parts into ½ inch strips. Mince the ginger. Cut the onion in half, and then cut it into crescents along the grain. Then we are ready.
Get a pan on high heat and get some peanut oil hot. Add the ginger and the white part of the scallions. Cook it down for a bit, add the onion and sweat it for 30 seconds. Add 2 tbsp of soy sauce. I put in an entire tbsp of Dave’s (please don’t do this unless you know what you are doing). Mix it all around and add the tofu, mix the tofu to get it nice and covered then try to brown the tofu while moving the rest of the veggies about to keep them from over cooking. When the tofu is up to where it needs to be add the mung bean noodles and toss to coat. Finish off with sesame seeds and the dark green part of the scallion.