Prep 30 mins
Cook 15 mins
After watching a version of this recipe prepared on "Calling All Cooks" on the Food Network by a lady named Poolie who was from Thailand, I immediately wanted to give it a try. I had to watch the episode several times to get the recipe correct - as the version they provided was not exactly as described by Poolie while she cooked. Poolie seasoned everything to taste, so please take the measurements very loosely and taste & season as you prefer. She did not add anything spicy to this dish. The Thai sweet soy sauce is very dark and thick and sweet - almost syrupy. You would need to look in an Asian foods store to find it. I used seasoned rice wine vinegar instead of the Thai white vinegar, which I was unable to locate. The wide rice noodles resemble slightly wider fettuccine or egg noodles.
- 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 ounces raw chicken (peeled, deveined) or 4 ounces beef (peeled, deveined) or 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
- 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)
- 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.
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!
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.
Thanks for posting this keeper! Made for PARTY event 2010.
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.