Noodles Rice

Pad Si-Yiew Noodles with Chicken

8:58 AM MC 0 Comments

The full  name of this dish is Kway Teow Pad Si-Yiew ( literally, Noodles stir-fry with Soy Sauce)

This Thai-Chinese dish is common, well-known and popular noodle dish, and is one of the most popular street foods in Thailand. This dish is commonly with Pork as Pork is one of Chinese important staple foods so many basic dishes will have pork as an ingredient in Chinese cuisine. You can find this dish at a luxurious restaurant with more expensive ingredients, like shrimp or fancy fish for example.

Really the temperature of the wok is very important for stir-frying cooking, especially this Pad Si-ew noodles, the good favour of the noodles is from a hot steel wok. Actually we don’t use high heat for a whole process; we start with high heat to burn the steel wok, so that the food will not stick on the bottom of the wok, like a non-stick wok. Some people may be afraid to see the wok with smoke, I have a tip here – NEVER put oil in the very hot wok, it may cause a fire. The correct way is put oil when the wok is not really hot yet and after you put oil in the wok the smoke from the oil will tell you that the wok is hot and ready (for cooking).

* Fresh flat rice noodles are pretty much available at the Asian grocery stores and also dry flat rice noodles available at most major supermarkets.




For 4 servings

Ingredients

1                   Skinless Chicken Breast (medium to large size), cut into ¼ - ½ thick x 2 inches long
3  cloves       Garlic, chopped
1  tsp             Soy Sauce
½ - 1 tsp       Sugar
Pinch of Salt
(Chicken marinate with all the ingredients above)
 850 g            Fresh Flat Rice Noodles (with ½ inch wide)
1 lb.               Gai Lan or Chinese Broccoli, cut into 2 inches long and for the stems cut in half lengthwise first. (ordinary broccoli can be replaced if Gai Lan is not available)
3                     Eggs
½ - ¾ cup       Water (can be less or more, depending on the noodles, dry noodles need more water)
3 - 3 ½  tbsp   Soy Sauce
3  tsp               Sweet Dark Soy Sauce
 tbsp            Sugar
Fresh Ground pepper, 7 – 8 turns from a pepper mill
6 - 7 tbsp         Vegetable oil (for fresh noodles)

You can also follow the instructions from this video.




Instructions

1.      Marinate chicken with garlic, soy sauce, sugar and salt.
2.      Soften noodles in microwave for 3 – 4 minutes and loosen them.
3.      Set the heat on high with a steel wok. Coat the wok with 1 tbsp oil (the fresh noodles have some oil from the manufacturer, if you use dry noodles for this dish, you need more oil), until the wok is hot (smoke coming up from the wok). Place noodles in the wok, turning, tossing and mixing persistently.
4.      Reduce heat to medium high or at no.7, pour dark soy sauce over the noodles and mix well.  Keep stir-frying and turning the noodles to get charcoal or light brown. Remove from heat.
5.      The heat is still at medium or no. 7, put 2 tbsp oil in the wok until oil is hot, add the eggs, use the spade of frying pan cut the eggs into chunks. Remove from wok when eggs totally cooked.
6.      Put 2 tbsp oil in the same wok at no.7 or medium heat until wok is hot, add chicken and pan frying until chicken is cooked, (if the chicken stick to the wok  you can add another 1 tbsp oil). Remove from wok when chicken is cooked.
7.      Put 1 tbsp oil in the same wok, until wok is really hot (for stir-frying vegetable the heat maintain at high all time), add Gai Lan , add 1 tbsp soy sauce and mix well until some parts of Gai Lan are wilted but not really cooked yet. Add noodles, chicken, eggs, sugar, the rest of soy sauce and ground pepper, and mix well. Add water gradually on the wok beside noodles so that water will steam the noodles and noodles will be soft totally, cook until all mix well and have a nice texture (not too dry or too wet).
8.      Remove from heat. Serve with chilli pepper pickle and ground chilli pepper.



Jalapeno Chilli Pickle

Jalapeno Chilli, cut in 1/6 - ¼ inch thick rings
White Vinegar

Instruction
Cover Jalapeno chilli with white vinegar for ½ - 1 hour. And serve as a noodle dish condiment.

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