Recipe - Kuiatiao Pad Si-Iew Kai (Stir Fried Ribbon Noodles With Chic

MARINADE
3 Cloves of garlic, minced (up
TO 5)
1 md Duck egg, beaten (use
chicken eggs if you can't
get duck eggs)
1 tablespoon Cornstarch/cornflour
1 tablespoon Rice wine
1 tablespoon Fish sauce
3 tablespoon Sweet dark soy sauce
2 tablespoon Oyster sauce
1 tablespoon Palm 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
1 tablespoon Thinly cut or sliced up red prik ki nu
(birdsey chilis optional)

INGREDIENTS
Marinaded chicken (above)
8 ounce Sen yai (wide rice noodles)
1 tablespoon Fish sauce
1 tablespoon Palm sugar
2 tablespoon Oyster suace
2 tablespoon Sweet dark soy sauce
1 cup Broccoli florets
One half cup Coconut milk (optional)

This is in response to a request in the recipes spool. I tried to send a
recipe, but my local server was having problems, so this is a resend. This
is fortunate because the original posting came from my file of recipes I
got on a cooking course once, and my wife was most upset at me, telling me
that it is "gedat" (literally, behaviour intended to show off rather
fancy and "nose in the air") and that I should replace it with the
following recipe.

siiew (pronounce approximately "see yew") is the name for sweet dark soy
sauce in the dominant local Chinese dialect. pad siiew is a favorite lunch
dish, a Thai version of fast food (and if you are on a diet and omit the
coconut milk, not as fattening as a beefburger!)

Marinade: Take about 8 ounces (250 grammes) of chicken and slice it paper
thin (if you don't fancy this try and persuade you butcher to put it
through the bacon slicer...) and marinade the chicken in the marinade for
about an hour.

Ingredients: cook the noodles until tender (andante I believe is the
appropriate Italian word), in plain water, then put in cold water to halt
the cooking process.

Heat a wok and using a little oil stir fry the marinaded chicken 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
flavours (it should be just on the sweet side with a salty tang).

Serve with rice and the usual Thai table condiments (prik dong [chilis in
vinegar], prik pom [ground red chilis] and sugar)

Posted to CHILEHEADS DIGEST V3 #213, by "Col. I.F. KhuntilanontPhilpott"
colonel@korat1.vukorat.ac.th on Thu, 16 Jan 1997.