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Pretty ingredients


Chili and basil and soft white rice noodles, these are a few of my favorite things…

Today Alan and I made pad kee mao (a.k.a. Drunken Noodles) again for Irene’s birthday dinner. If there is anyone who loves pad kee mao as much as us, it’s her, so I found myself in the kitchen this afternoon happily chopping up a storm. The ingredients just looked so pretty in the light, and as I chopped, I had such monumental hopes for how they would all combine and taste together – in our tummies – that I had to capture the moment. There was something about cooking today that was very soothing and peaceful. I even dare say that I enjoyed cooking today. It may very well be that a cooking bug has come over me. Does anyone have any favorite websites or blogs which can show me how to make easy, yet delicious meals that don’t come in blue boxes with little packets of cheese powder?

I think I might just cook everything with chili and garlic from now on.

A quintessential pad kee mao ingredient is the Thai basil. You can tell it apart from other basils by its purple stem.

Required sauces, from left to right: fish sauce, oyster sauce, black soy sauce

The squishier the noodles feel, the better.

(Not pictured (but still important): sugar, ground turkey, Alan’s taste buds for sauce measurement)

Last modified: January 10, 2019