Pad Sieu (Thai Rice Noodles)
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- canola oil
- 2 fresh garlic cloves, chopped
- regular soy sauce, to taste
- salt, to taste
- white pepper, to taste
- all-purpose flour or cornstarch, enough to coat meat lightly
- 4 4 ounces pork, cut into very thin strips (peeled, deveined) or 4 ounces shrimp (peeled, deveined)
- 1 cup fresh broccoli florets, cut into bite sized pieces
- 1 -2 medium egg, beaten lightly
-
Seasonings
- 1 teaspoon sweet thai dark soy sauce, to taste (pink label)
- 1 teaspoon Thai fish sauce, to taste
- 3⁄4 teaspoon thai white vinegar (sweet) or 3/4 teaspoon seasoned rice wine vinegar, to taste
- msg, to taste (optional)
directions
- Prepare noodles according to package directions, usually by soaking in water for a specified time,drain and have cut into 1/2 pieces (I used kitchen shears for this) before you been cooking.
- Prep all of your ingredients before you start as this cooks very quickly.
- Have the meat strips in a small bowl.
- Heat oil and garlic in a wok or large deep skillet on about medium or medium high heat and saute for about 1 minute.
- Sprinkle the meat quickly with salt& pepper, sprinkle lightly with some soy sauce, and just a little cornstarch or flour to coat very lightly and add to the pan.
- Stir fry until almost cooked (just a few minutes- try not to overcook), then add the broccoli (if using shrimp, add with the broccoli) and stir fry another couple of minutes (it will still be rather crisp).
- Lower heat to medium, add noodles, and stir fry to heat together- about 1-2 minutes.
- Clear a spot in the middle of the pan and pour in the beaten egg- tossing quickly to scramble the egg in that spot, then mixing the cooked egg in with the rest of the ingredients.
- Add remaining seasonings to taste quickly, stir to coat,remove from heat, and serve.
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Reviews
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This is a good Pad Sieu recipe. Be careful to follow the ingredient portions because I messed up on my first try. My package of rice noodles was 7 ounces and that turned out to be a bit too much...4 ounces was better. If you increase the amount of noodles, meat and vegetables, make sure you increase the amount of seasonings (that's where I messed up). My second try proved this recipe to be a winner! Give it a shot, Thanks HeatherFeather!
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Excellent dish! Made it with shrimp, and DH loved it. Next time I'll try it with chicken. This really is easy and versatile, and incredibly tasty! I followed the instructions exactly except that I used Indonesian sweet soy sauce because that's what I had. It's less thick than the Thai one but don't think that it affected the taste.<br/>Thanks for posting this keeper! Made for PARTY event 2010.
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Great dish and so flexible, I've made it four times now and have made it with shrimp, salmon, pork, as well as with chicken. I like peas in my oriental dishes so in went about a cup of frozen peas (thawed before blending in). Instead of the soy sauce, fish sauce and thai vinegar I went the easy way and used House of Tsang Saigon Sizzle Stir-Fry Sauce. This also eliminates the need for the flour or corn startch.