Overview
This is an ImportFood.com online Thai recipe. http://importfood.com/recipes/tfrywidenoodles.html 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 (you may omit the coconut milk if you want to reduce calories). Marinade 3-5 cloves garlic, minced 1 medium egg, beaten 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 (or regular 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 (or small red or purple onions) 1 tablespoon thinly sliced Thai chile peppers (optional) Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer...) and marinade the beef in the marinade for about an hour. Ingredients marinaded beef (above) 8 ounces fresh wide rice noodles, if available, or you may use our 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. (If using fresh noodles, skip this step) Heat a wok and a little oil to stir fry the marinaded beef 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 flavors (it should be just on the sweet side with a salty tang). Serve with rice and the usual Thai table condiments as well as ground Thai chili powder and sugar.