Sunday, August 31, 2008

pad-see-eiw : stir-fried rice noodles with black soy sauce

Pad-See-Eiw : Stir-fried Rice Noodles with Black Soy Sauce
If you are in Bangkok or in Thailand and you have not tired street food, then you are not really here nor visiting here.
"Pad-See-Ew" is very common & popular in Bangkok. You can easily find it at any corners.

I don’t recall since when it becomes one of my favourite dishes. By the time I realise it, I keep ordering this dish very often, probably 5 times a month. It’s a kind of Thai fast-food which is perfect for lunch time when we, literally, have very limited time to eat as we have to run back to work. (This is such a poor lifestyle of average working people who live in big cities.)

Anyway, I know this dish looks very dodgy but trust me. It’s so very good and it’s very easy to cook at home.

Find here below a recipe of "pad-see-eiw"

2 cups of Rice noodle (thickly cut into 1-2 inches)
1 & ½ cups of Chicken breast/ pork / beef (thinly sliced, 2 inches strips)
2 cups of sliced Chinese kale or young Chinese Kale (roughly, cut/sliced)
3 tablespoons of Oyster sauce
1 tablespoon of Black Soy sauce ( or in another name "sweet soy sauce")
1-2 tablespoons light Soy sauce
1 -2 tablespoons of Seasoning sauce
1 tablespoon Fish sauce (optional)
½ or 1 tablespoon of Brown sugar (more or less - depends on your personal liking.)
2 tablespoons of minced (or 2-3 cloves of crushed) garlic
1-2 teaspoons of ground white pepper corns
4 tablespoons extra light olive oil
3 of Eggs
Garnish: a small cup of hot chili sauce in vinegar


Heat 4 tablespoons of extra light olive oil in a wok or a frying pan, wait till becoming hot.
Add finely chopped or crushed garlic, stir till aromatic
Add the sliced pork, and stir-fry for 2 minutes till almost cooked.
Add the noodles, keep stirring to break the noodles, turn them over a few times.
Add in oyster sauce, fish sauce, black soy sauce, seasoning sauce, light soy sauce, & sugar.
Stir-fry to combine everything well.
Add 2-3 eggs, stir to mix eggs & noodles well
Add Chinese kale, keep stir-fry for 3-5 mins until the greens are cooked but not too over cooked. (Still crunchy but cooked)
Remove into a serving plate
Sprinkle with ground white pepper
Serve with a small cup of hot chili in vinegar sauce.

Serves: 2


Anonymous said...

Score!I needed a recipe for this.I have everything else to make it, but where can I find "Seasoning sauce"?

Unknown said...

I would like to do it for my grandma's not spicy menu that she can eat..