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  Home » Thai »  Stir Fried Wide Rice Noodles(Pad Si-iew)
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
   Stir Fried Wide Rice Noodles(Pad Si-iew)
  Category: Thai
  Author: Olga Drozd
  Date Posted: 6/26/2003
  Hits: 1,577
  Rating:  (3.0) votes 125
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Ingredients
Thai Stir Fried Wide Rice Noodles, "Pad Si-iew"


Si-iew (pronounce approximately "see yew") is the name for sweet dark soy sauce in the dominant local Chinese dialect. Pad si-iew is a favorite lunch dish, a Thai version of fast food (you may omit the coconut milk if you want to reduce calories).

Marinade

3-5 cloves garlic, minced
1 medium egg, beaten
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots (or small red or purple onions)
1 tablespoon thinly sliced Thai chile peppers (optional)


Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer...) and marinade the beef in the marinade for about an hour.

Ingredients

marinaded beef (above)
8 ounces fresh wide rice noodles, if available
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk (optional)

CONDIMENTS:

Nam pla prik

Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

Prik dong

Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.

Prik si-iew wan

Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar.

Khing ki mao

Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.











Instructions
Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process.... Heat a wok and a little oil to stir fry the marinaded beef until it just begins to cook (because it is cut very thin, this is quite quick so be careful not to overcook). ...Add the noodles and the remaining ingredients, and stir until blended and heated through..... Taste the sauce for balance of flavors (it should be just on the sweet side with a salty tang).......

Serve with rice and the usual Thai table condiments as well as ground Thai chili powder and sugar...................

Palm sugar is harvested from the sweet, watery sap that drips from cut flower buds of the sugar palm. The sap is collected each morning and boiled in huge woks on the plantations until a sticky sugar remains. This is whipped and dropped in lumps on cellophane, or filled into containers.

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