| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Seafood, Grains, Dairy |
Thai |
Thai |
1 |
Servings |
INGREDIENTS
| 3 |
|
Cloves of garlic, minced up |
|
|
TO 5 |
| 1 |
|
Duck egg, beaten use |
|
|
chicken eggs if you can't |
|
|
get duck eggs |
| 1 |
T |
Cornstarch/cornflour |
| 1 |
T |
Rice wine |
| 1 |
T |
Fish sauce |
| 3 |
T |
Sweet dark soy sauce |
| 2 |
T |
Oyster sauce |
| 1 |
T |
Palm sugar |
| 1 |
t |
Sesame oil |
| 1 |
t |
Freshly ground black pepper |
| 1 |
T |
Freshly ground ginger |
| 1 |
T |
Chopped green onions |
| 1 |
T |
Chopped shallots |
| 1 |
T |
Thinly sliced red prik ki nu |
|
|
birdsey chilis – |
|
|
optional |
|
|
Marinaded chicken, above |
| 8 |
oz |
Sen yai, wide rice noodles |
| 1 |
T |
Fish sauce |
| 1 |
T |
Palm sugar |
| 2 |
T |
Oyster suace |
| 2 |
T |
Sweet dark soy sauce |
| 1 |
c |
Broccoli florets |
| 1/2 |
c |
Coconut milk, optional |
INSTRUCTIONS
1997
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 on a cooking course once, and my wife was most
upset at me, telling me that it is "gedat" (literally, behaviour
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 (and if you are on a diet and omit the
coconut milk, not as fattening as a beefburger!) Marinade: Take about
8 ounces (250 grammes) of chicken 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 chicken in the marinade for about an
hour. Ingredients: 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 marinaded 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 [chilis in vinegar], prik pom
[ground red chilis] and sugar) Posted to CHILE-HEADS DIGEST V3 #213,
by "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>
on Thu, 16 Jan
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