Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'
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Siew means soy sauce in Thai. This recipe is very tasty and savory, and you can watch our street vendor videos to master it quite easily with a lot of practice. It's definitely worth the effort. Many restaurants or street vendors may prepare it without marinating the meat first, so that's really not necessary. Our version here is an elegant style that takes more time to prepare.
1-1.5 tablespoons freshly grated ginger
Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.
Marinated meat (above)
Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.
Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.
Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).
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DR ANIL GUPTA MD,FACP(USA) CARDIOLOGIST
October 1st, 2008
March 7th, 2009
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November 1st, 2010
December 17th, 2011
Love to cook
January 8th, 2012
January 22nd, 2012
Jim B from Frontenac, Ks.
May 12th, 2012
Wade from Dallas, NC
June 6th, 2013
June 19th, 2013
October 31st, 2013
November 11th, 2013
Victor Van Natter
August 6th, 2015
November 1st, 2015
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