Thai Stir Fried Wide Rice Noodles Pad Si Iew Recipes

THAI STIR FRIED WIDE RICE NOODLES, "PAD SI-IEW"

Thai Stir Fried Wide Rice Noodles,

Make and share this Thai Stir Fried Wide Rice Noodles, "Pad Si-iew" recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 22m

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

3 -5 cloves garlic, minced
1 medium egg, beaten
1 tablespoon cornstarch
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 onion
1 tablespoon red onions or 1 tablespoon purple onion
1 tablespoon thinly sliced Thai red chili pepper (optional)
8 ounces beef
8 ounces fresh wide rice noodles, if available,or you may use our rice noodles
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli floret
1/2 cup coconut milk (optional)

Steps:

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.
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).

Nutrition Facts : Calories 1386.7, Fat 85.8, SaturatedFat 34.7, Cholesterol 194.1, Sodium 5190.9, Carbohydrate 125.3, Fiber 3.1, Sugar 14.3, Protein 24

THAI STIR-FRIED NOODLES (PAD SEE EW)

Thai Stir-Fried Noodles (Pad See Ew) image

Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.

Provided by Nina

Time 20m

Yield 3

Number Of Ingredients 12

Ingredients

1 (6 ounce) package rice stick noodles (rice vermicelli)
2 tablespoons oyster sauce
2 tablespoons water
2 tablespoons dark soy sauce
2 teaspoons soy sauce
2 teaspoons distilled white vinegar
2 teaspoons white sugar
2 tablespoons vegetable oil
2 cloves garlic
5 ounces Chicken, broilers or fryers, thigh, meat only, raw
1 cup small broccoli florets
1 large egg

Steps:

Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g

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