Recipe ingredients and directions:
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:
3-5 cloves of garlic minced
1 medium duck egg, beaten (use chicken eggs if you can’t get duck eggs)
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots
1 tablespoon thinly sliced red prik ki nu (birdseye chilies – optional)
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:
Marinated chicken (above)
8 ounces sen yai (wide rice noodles)
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk (optional)
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.
Category: Asian Recipes