Noodles Rice
Pad Si-Yiew Noodles with Chicken
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 inThailand
This Thai-Chinese dish is common, well-known and popular noodle dish, and is one of the most popular street foods in
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
1 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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