Pad Siew

by - January 03, 2012

If you are a true fan of Thai food, it is likely that you like Pad Siew. It is the ultimate street food that you can find at almost every street corner in Bangkok. It 's a quick delicious but ridiculously cheap meal perfect for any time of the day. 

In case you don't already know Pad Siew, it is a Thai version of Malaysian awesome Char Kuey Teow. It is made from flat rice noodles, stir fried over very high heat with light soy sauce and dark soy sauce, an egg, a small portion of meat and Chinese broccoli.

When I was working in Bangkok, Pad Siew was one of my favorite choices for lunch. As I didn't have much time on my hands, I needed to find a really hot quick delicious dish and Pad Siew was always the answer. It could be ready right on the table within 10 minutes!! 

Making Pad Siew in your kitchen, would definitely take more than 10 minutes. But it is still an easy tasty meal without too much time spent on preparing. If you look for a super speedy dinner idea, check out my Pad Siew recipe here! 

Ingredients (serves 2)
         120 grams dry flat rice noodles  (Use freshly made noodles, if you can. They are much tastier) 
120 grams pork, sliced into bite size
8 shrimp, peeled and deveined  
1 tablespoon Thai light soy sauce
2 teaspoon Thai dark soy sauce (sweet soy sauce) 
1/2 teaspoon fish sauce
2.5 tablespoon oyster sauce and another 2 tablespoon for marinate the pork and shrimp
6 tablespoon vegetable oil
1 teaspoon sugar 
some Chinese broccoli (I substituted with regular broccoli) 
 2 eggs
1 tablespoon Thai garlic, lightly pound 

1. Soak the noodles in hot water until they are soft and strain. Drain well, set aside. 
2. Marinate the pork and the shrimp for 15-20 minutes.
3. Heat up the wok, add in oil. Add in garlic, stir fry until aromatic. 
4. Add in pork and shrimp, cook until are done. Add in noodles and season with light soy sauce, dark soy sauce, fish sauce and sugar. 
5. Crack in the egg, stir lightly. Wait until it's almost cooked, then cover with noodles. Do few quick stirs.  
6. Add in broccoli, do few quick stirs. Dish out, serve hot. 

Now you have a plate of Pad Siew in front of you. You can start eating right away, or add in condiments to spice up a bit. ( Thai noodle dishes are usually accompanied with condiments of four different flavors – crushed red chili in vinegar (mild spicy and sourly), dried chilli powder (harsh spicy), fish sauce and sugar.

 Pad Siew needs to be cooked over very high heat. If you have a less powerful stove, I find that making 1 serving at a time is the best way.

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