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Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'

Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'

Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.

Ingredients

For 4 Person(s)

Ingredients For Marinade

Ingredients

Buy ingredients for this Recipe

Method for Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'

Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.

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. Our Thai cooking basket is a good tool to do this task.

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).

Stir fried wide rice noodles pad si-iew

Stir fried wide rice noodles pad si-iew

Ingredients ready

Ingredients ready

Marinate the meat

Marinate the meat

Cook everything together

Cook everything together



Reviews

Overall Rating (28)

4 out of 5 stars
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  • Anonymous

    Rated 4 out of 5 stars

    Re: truth said, I am half Chinese- half Thai. There are similarities, but both have different combinations of ingredients. Noodles are of Chinese origin, but to say the entire dish is Chinese is incorrect. Great dishes are developed over time and not instantaneously created. Thus, adaption of a dish is primal to its survival. For example, traditional Thai basil stirfries never included oyster or soy sauce but now they do. Likewise, pizzas, burgers and pastas are not American, yet it often is referred to as american. If your argument that the Chinese control Thailand by citing a 30% value...then that means the Thais make up the other 70%. Please refrain from appearing more ignorant than you really are...or maybe you are just 'that' ignorant. With that said, This website is wonderful.

  • Love to cook

    Rated 4 out of 5 stars

    I made this for some family today, and it was a HUGE hit! Delicious. I made one serving at a time because I have a small wok. I also added one egg per serving, as the lady in the video did. I just guessed at how much of the oyster sauce, fish sauce, etc. to add to each serving, but it turned out great! I also added a little vegetable oil in addition to the dark sweet soy sauce to the noodles after cooking to keep them from sticking together. The video was VERY helpful! I used Chinese broccoli (mostly the greens) for the vegetables.

  • Kay

    Rated 4 out of 5 stars

    My mom makes this all the time, since living on my own in another state I find it difficult to find certain ingredients to me things such as this, I'm glad I came here. "The truth": Chinese food, Thai food it doesn't really matter because the "truth" is, every culture has it's way of producing different results. Ingredients here are probably different from what China produces. I can also say that China has also taken inspirations from other cultures as well.

  • Jim B.

    Rated 4 out of 5 stars

    I made this last night along with some Thai-style Spring Rolls. I used beef for the meat. I found choice Tri-Tip steak marked down for quick sale, so decided to use it. 30 min in the freezer made it a simple thing to cut thin slices off the 1" thick steaks. I also used Napa cabbage for the greens in my version. All in all, very tasty. This is definitely a much milder dish than the usual fiery fare associated with Thai cooking.

  • Wade

    Rated 4 out of 5 stars

    This is my favorite Thai dish. I made this using ingredients from Import Food and it tasted just like the pad siew when I lived in Bangkok. I love this site and its products! ??????????. Thank you.

  • Thai Man

    Rated 4 out of 5 stars

    to The truth, your comment is totally wrong! do not say/write if you do not really know...

  • Gary Z

    Rated 4 out of 5 stars

    The marinade has "3-5 cloves of garlic" two times. I love garlic so there's never too much for me. But thought I'd tell you I just noticed it! lol. Excellent recipe. Tastes just like I've had at my favorite Thai restaurants. To The truth: Chinese food has a bit thicker sauces, and frequently uses cornstarch in them. Even their fish sauce--Oyster Sauce-- is very thick, compared to Nam Pla. Both cuisines are great and you don't need to degrade Thai food.

  • CC

    Rated 4 out of 5 stars

    It doesn't seem like the street vendors marinate their meat. Is this done to make the home cook's job easier?

  • Victor Van Natter

    Rated 4 out of 5 stars

    It was very tasty but the saltiness made it hard to eat. Also unless you have a 40k btu burner this was a bit much and really cooled the wok down. Still I love this site and will lessen salty ingredients to taste

  • Anonymous

    Rated 4 out of 5 stars

    Followed the recipe exactly. It came out very similar to how our local Thai restaurant makes it. Very tasty.. Will make again.


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