Pad Si Iew Recipes

Steps:

• 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.
• Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process.
• 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).

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.
• Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.
• Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.
• Place the remaining noodle ingredients in bowls and line them up in the order they'll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.
• Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.
• Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.
• Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.
• Raise the heat to high. Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.
• Add the meat back to the pan, along with any liquids in the dish, and toss everything together.
• Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
• When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.

Steps:

• Mix together first 13 ingredients; add beef and marinate for at least an hour or overnight.
• Soak the noodles in warm water for about 5 minutes, then drain and seperate with your fingers.
• Heat wok, add a little oil and stir fry the marinaded beef until it just begins to cook (as the beef should be cut very thinly, this should not take long).
• Add noodles and remaining ingredients, stir until blended and heated through.
• Serve with rice and any Thai table condiments you want!