or Venison Pad-Ki-Mao (Pad- KEE-Mao as my Thai waitress corrected me at Thai-Smile 2)
If you like Thai.....
This is a piece of cake, easy cleanup, basically one dish serving, one other pot to wash along with a colander, and a cutting board and a knife, and your wok mixing tool, besides the table dishes, and my wife MAKES me make it for us at least a couple of times per month...
It started with my favorite Thai dish from our favorite Thai places, Pad-Ki-Mao, or "Drunken Noodles," that you can order with chicken, pork, beef, (or shrimp for $1 extra)
Once on the way home I mused, I BET you could make it with venison...
But not until we were at Jungle Jims in Cinci, and in the Thai section found little bottles of "Chile Pad Thai with Basil" sauce did I try it...
It may be BETTER with venison!
Take a Wok, put in a splash of oil, first I used Extra Virgin olive, but Canola or Saffron works as well....
Heat 'til hot (water drips will SIZZLE) then dump in your defrosted "Stew Meat" chunks of venison and start to Brown.
Put a bunch of rice noodles in a pot of water and boil.
About half way to the time your venison would be ""browned," cut up a large onion (or two) and then cut up some broccoli, bok choy, (Baby Bok choy works better, but my wife hates me singing a bad rap of "Baby Got Bok Choy!" when I'm doing it) some celery, a tomato or two (good way to get rid of those wilted half 'maters and half onions in baggies in the 'fridge left over from your last sandwich!) and let them fry with the meat in the wok. Cut up a few dried red peppers or shake in some red pepper flakes, just guess...
About the time the noodles are done (8-12 minutes depending on what rice noodles you use) the meat will be browned and the veggies tender.
Add the 'Chile with Basil" sauce to taste. (1 teaspoon will be like a Thai "1," (wimpy) about three Tablespoons gets it to about a "4," (hot) but I guess some more red peppers or Frank's sauce is needed to get it to a "5" or (Thai Hot!)
Drain your noodles and dump them in the Wok and mix it all together...
I have done it like this, sometimes I dump in some soy sauce, and/or some fish oil sauce. or worcestershire, other hot sauces, garlic powder, whatever trips my trigger, so each time it's a LITTLE different, but I haven't screwed it up yet, EVERY Thaime it's good...
Then serve.
Goes well with beer. (Miller, hell, Natty Light, works as well as Singha.
But Singha's good too!
Enjoy! If this hamfisted Polak can make this dish that his almost Iron-Chef qualified wife not only LOVES but insists he cooks it ((She helps cut up veggies though....) ANYBODY can do it....
And I swear Venison makes it BETTER.
If you like Thai.....
This is a piece of cake, easy cleanup, basically one dish serving, one other pot to wash along with a colander, and a cutting board and a knife, and your wok mixing tool, besides the table dishes, and my wife MAKES me make it for us at least a couple of times per month...
It started with my favorite Thai dish from our favorite Thai places, Pad-Ki-Mao, or "Drunken Noodles," that you can order with chicken, pork, beef, (or shrimp for $1 extra)
Once on the way home I mused, I BET you could make it with venison...
But not until we were at Jungle Jims in Cinci, and in the Thai section found little bottles of "Chile Pad Thai with Basil" sauce did I try it...
It may be BETTER with venison!
Take a Wok, put in a splash of oil, first I used Extra Virgin olive, but Canola or Saffron works as well....
Heat 'til hot (water drips will SIZZLE) then dump in your defrosted "Stew Meat" chunks of venison and start to Brown.
Put a bunch of rice noodles in a pot of water and boil.
About half way to the time your venison would be ""browned," cut up a large onion (or two) and then cut up some broccoli, bok choy, (Baby Bok choy works better, but my wife hates me singing a bad rap of "Baby Got Bok Choy!" when I'm doing it) some celery, a tomato or two (good way to get rid of those wilted half 'maters and half onions in baggies in the 'fridge left over from your last sandwich!) and let them fry with the meat in the wok. Cut up a few dried red peppers or shake in some red pepper flakes, just guess...
About the time the noodles are done (8-12 minutes depending on what rice noodles you use) the meat will be browned and the veggies tender.
Add the 'Chile with Basil" sauce to taste. (1 teaspoon will be like a Thai "1," (wimpy) about three Tablespoons gets it to about a "4," (hot) but I guess some more red peppers or Frank's sauce is needed to get it to a "5" or (Thai Hot!)
Drain your noodles and dump them in the Wok and mix it all together...
I have done it like this, sometimes I dump in some soy sauce, and/or some fish oil sauce. or worcestershire, other hot sauces, garlic powder, whatever trips my trigger, so each time it's a LITTLE different, but I haven't screwed it up yet, EVERY Thaime it's good...
Then serve.
Goes well with beer. (Miller, hell, Natty Light, works as well as Singha.
But Singha's good too!
Enjoy! If this hamfisted Polak can make this dish that his almost Iron-Chef qualified wife not only LOVES but insists he cooks it ((She helps cut up veggies though....) ANYBODY can do it....
And I swear Venison makes it BETTER.