Pad Kee Mao with Baked Lemongrass Rice

---

Pad Kee Mao INGREDIENTS

• 1 lb ground pork
• 1 lb ground turkey
• 2 Tbsp extra-virgin olive oil
• 1 large red onion, diced
• 10 cloves garlic, crushed
• 2 heaping Tbsp fresh ginger, peeled and finely chopped
• 2 Tbsp palm sugar, sliced thin
• 4 Tbsp tomato paste
• 2 Tbsp sambal oelek
• 1/4 cup soy sauce
• 1/4 cup seasoned rice vinegar

Lemongrass Rice INGREDIENTS

• 4 cloves garlic
• 1 Thai chili diced
• 1 Tbsp fresh ginger, minced
• 2 stalks lemongrass
• 1 shallot
• 3 Tbsp fish sauce
• Juice from 2 limes
• 2 Tbsp palm sugar
• 1 Tbsp soy sauce
• 2 cups cooked rice, any kind you like but I am a fan of Basmati, I’m half Indian dahling!

---

Pad Kee Mao DIRECTIONS

1. Grab your biggest and heaviest bottomed (ha ha) frying pan, and set to med-high heat
2. Roast onions and garlic in olive oil until medium brown.
3. Add the ground meat and brown for about 10 mins.
4. Make a marinade with the rest of the ingredients.
5. Pour over meat and cook down for another 10 mins.

Lemongrass Rice DIRECTIONS

1. Preheat oven to 350F convection.
2. Cook the rice according to package directions.
3. Make the marinade by putting all ingredients into a blender and puree until smooth.
4. Pour marinade over rice and coat to combine.
5. Spread rice on a stone baking sheet and bake for 25 mins.