Drunken Noodle (Guay Tiew Pad Kee Mao) - Serves 2

Adapted from: The High Heel Gourmet by Miranti

Difficult: 3 (medium)

INGREDIENTS

• 1/2 - 1 cup Protein of your choice (beef, pork, lamb, chicken, shrimp, or tofu), and marinate in a combination of the following for 10 - 15 minutes:
• 1 Tbs Sweet Soy Sauce
• 1 Tbs Oyster Sauce
• 1/2 Tsp Cornstarch
• Big Flat Rice Noodle (Size: XL), about 1/2 package
• Use Fresh Rice Noodle, if possible
• If using dry noodles, soak noodles in warm water for 20-30 minutes prior to cooking
• 2 Tbs Oil (Vegetable or Canola)
• 1/4 - 1/2 Yellow Onion - thinly sliced
• 1 Clove Garlic
• 2 Jalapeno Peppers - thinly sliced at angle
• 1/2 - 1 cup Tomatoes (grape/cherry cut in wedges)
• Sauce Mix consisting of:
• 2 Tbs Fish Sauce
• 1 Tbs Sweet Soy Sauce
• 1 Tbs Oyster Sauce
• 1 Tbs Sugar
• 1 - 2 Eggs
• 1/2 - 1 cup Basil (Thai or Holy), leaves only (no stems)
• 3 Scallions (Dice or Chop for garnish)

DIRECTIONS

1. Prepare the Mis En Place: separate the flat rice noodles, and prep the vegetables (pick the leaves, and either slice, cut, or chop the others)
2. Add 2 tablespoons of oil in the wok, set on high heat and wait for the oil to be really hot, smoking is allowed. The key is to get the wok really hot.  Then add chopped garlic and toss it around a few times, then add onion, chilies, and cook until the onion is translucent.
3. Add the marinated meat, tossing it around to cook, making sure that every piece of meat is seared to seal in the juice. We will be cooking some more so you don’t have to thoroughly cook the meat, just the surface.
4. Add the tomatoes to the wok and  stir-fry until they release their juice.  As soon as they release the juices, add the noodles
5. Add the sauce mix - you might want to add only half at first and see if you need the rest of the mix. Toss the contents around the wok.
6. If you want some char on the noodles, stop tossing for 5 – 10 seconds at a time to let the noodles burn, then toss them again, alternatively doing that for a few rounds, and you will get nice, fragrant burn spots on the noodles.
7. Push the noodles to one side of the wok, add more oil, then crack the egg in the oil and break the yolk with the spatula.  Flip the noodles back on top of the egg, then count to 15 slowly.
• The counting is the time the eggs need to set a little. If you crack the egg and start to stir-fry right away, the egg will just disappear and leave the fishy smell and fishy taste behind
8. Once you’re done counting, starting to push the noodles around the wok again. Sample it for the final taste adjustment.
9. TURN OFF THE HEAT and add the holy basil in the wok, tossing it to mix with the noodles. The heat left over from noodles is going to cook the delicate basil leaves. If you are using Italian basil, which has bigger, thicker leaves, you might end up with a slightly uncooked basil but it’s ok. It’s going to wilt down further anyway, but you can also continue the heat if you want to really cook the life out of the basil.  
10. Plate the Drunken Noodles.  Provide a garnish of scallions.

Mango Muffins - Serves 18

Source: Taste of Home

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 medium ripe banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 2025 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.