Kuiatiao Pad Si-Iew Kai (Stir Fried Ribbon Noodles with Chic

Ready in 1h

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1 tb Palm sugar
2 tb Oyster sauce
8 oz Sen yai; (wide rice noodles)
3 Cloves garlic; minced
3 tb Sweet dark soy sauce
1 tb Fish sauce
1/2 c Coconut milk; (optional)
1 tb ginger; Freshly ground
1 tb Palm sugar
1 tb Cornstarch; or cornflour
2 tb Sweet dark soy sauce
chicken; Marinaded (above)
1 c Broccoli; florets
1 tb Fish sauce
1 ts Sesame oil
1 tb red prik ki nu; Thinly sliced
1 tb shallots; Chopped
1 md Duck egg; beaten
1 tb Rice wine
1 ts Black Pepper; freshly ground
1 tb Green Onions; chopped
2 tb Oyster sauce

Original recipe makes 1



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 dont 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" on Thu, 16 Jan 1997.

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