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Title: Kuiatiao Pad Si-Iew Kai > Stir Fried Noodles W/ Chicken
Categories: Entree Chicken Pasta Thai
Yield: 1 Servings
| 4 | Cloves of garlic minced | |
| 1 | md | Duck or chiken egg, beaten |
| 1 | tb | Cornstarch/cornflour |
| 1 | tb | Rice wine |
| 1 | tb | Fish sauce |
| 3 | tb | Sweet dark soy sauce |
| 2 | tb | Oyster sauce |
| 1 | tb | Palm sugar |
| 1 | ts | Sesame oil |
| 1 | ts | Freshly ground black pepper |
| 1 | tb | Freshly ground ginger |
| 1 | tb | Chopped green onions |
| 1 | tb | Chopped shallots |
| 1 | tb | Thinly sliced red prik ki nu |
| (birdseye chilies - | ||
| Marinated chicken (above) | ||
| 8 | oz | Sen yai (wide rice noodles) |
| 1 | tb | Fish sauce |
| 1 | tb | Palm sugar |
| 2 | tb | Oyster sauce |
| 2 | tb | Sweet dark soy sauce |
| 1 | c | Broccoli florets |
| 1/2 | c | Coconut milk (optional) |
This is in response to a request in the recipes spool. I tried to send a recipe, but my local server was having problems, so this is a resend. This is fortunate because the original posting came from my file of recipes I got from a cooking course once, and my wife was most upset at me telling me that it is "gedat" (literally, behavior intended to show off - rather fancy and "nose in the air") and that I should replace it with the following recipe.
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. (If you are on a diet, omit the coconut milk--not as fattening as a beefburger!)
MARINADE:
Take about 8 ounces (250 grams) of chicken and slice it paper thin (if you don't fancy this try and persuade your butcher to put it through the bacon slicer) and marinate the chicken in the marinade for about an hour.
INGREDIENTS:
Cook the noodles until tender 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 chicken 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 flavours (it should be just on the sweet side with a salty tang).
Serve with rice and the usual Thai table condiments, prik dong (chilies in vinegar), prik pom (ground red chilies) and sugar.
From: colonel@korat1.vu-korat.ac.th (Colonel I. F. K. Philpott)
MARINADE:
From: Sam Lefkowitz Date: 23 Jan 97 Home Cooking Ä
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