Pad Se-Lew

[chickenfeet]

I was in the mood for noodles last night and I'd just acquired a new Thai cookbook; The Best of Regional Thai Cuisine by Chat Mingkwan, so I made one of her recipes, Pad Se-lew.

1/2 pound beef sirloin cut in strips and marinaded in 1T light soy, 1T oyster sauce, 1T granulated sugar, 1/2t salt, 1t ground white pepper.

1 pound fresh wide rice noodles or 8oz dried rice noodles soaked in hot water until pliable (what I had so what I cooked)

2 cups sliced gai lan or other greens (I used baby bok choy because I had it)

2T dark soy sauce
2T minced garlic
1T light soy sauce
1T fish sauce
1T granulated sugar
2 eggs beaten
1/2t ground white pepper

Heat 2T oil in a wok and add noodles and the dark soy. Stir until evenly coated and set aside.

Heat 2T more oil and stirfry the garlic until fragrant. Add the beef and cook until almost done. Add the greens, the light soy, fish sauce and sugar. Stirfry for a couple of minutes. Scramble the eggs in the bottom of the wok. Add the noodles and cook until everything is hot again. Sprinkle with the pepper.

Serve with chilis in vinegar, fish sauce, chili flakes and sugar as condiments.

It was really good.

X-posted to gastrogasm

Comments

[albionwood.livejournal.com]

Seems like a lot of soy (5T total) and a lot of oil (4T). Unless those are teaspoons instead of tablespoons, in which case, never mind.

[chickenfeet2003.livejournal.com]

Tablespoons. It is quite a rich dish.