Pad Si-Iew Recipe - Cooking Index
Pad Si-Iew Recipe - Cooking Index
| Marinade | ||
| 3 | Garlic minced - up to 5 | |
| 1 | Duck egg - beaten (chicken eggs (medium) | |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Rice wine |
| 1 tablespoon | 15ml | Fish sauce |
| 3 tablespoons | 45ml | Sweet dark soy sauce |
| 2 tablespoons | 30ml | Oyster sauce |
| 1 tablespoon | 15ml | Palm sugar |
| 1 teaspoon | 5ml | Sesame oil |
| 1 teaspoon | 5ml | Freshly ground black pepper |
| 1 tablespoon | 15ml | Freshly ground ginger |
| 1 tablespoon | 15ml | Chopped green onions |
| 1 tablespoon | 15ml | Chopped shallots |
| 1 tablespoon | 15ml | Thinly sliced red prik ki nu - (bird's eye chilies - optional) |
| The Dish | ||
| 8 oz | 227g | Sen yai - (wide rice noodles) |
| 1 tablespoon | 15ml | Fish sauce |
| 1 tablespoon | 15ml | Palm sugar |
| 2 tablespoons | 30ml | Oyster sauce |
| 2 tablespoons | 30ml | Sweet dark soy sauce |
| 1 cup | 146g / 5.1oz | Broccoli florets |
| Half a cup of coconut milk - (optional) |
Marinade: Take about 8 ounces (250 grams) of beef and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the beef in the marinade for about an hour.
The dish: Cook the noodles until tender (andante I believe is the appropriate Italian word), in plain water, then put in cold water to halt the cooking process.
Heat a wok and using a little oil stir fry the marinated 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).
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 (and if you are on a diet and omit the coconut milk, not as fattening as a beef burger!)
Recipe By: Muoi Khuntilanont
Source:
Nancy Lam's Wok Wiz
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