Filed under: Cooking Classes, Recipes
Stir-Fried Rice Noodles with Soy Sauce, Chinese Broccoli and Pork
(guay tiaw pad si ew moo)
(Serves 2)
1 tablespoon + 1 teaspoon oyster sauce (Aisles 10 & 13)
2 tablespoons + 1 teaspoon sugar
1 teaspoon cornstarch
4 tablespoons cooking oil
1 tablespoon water
2 pinches ground white pepper
1 cup pork loin or butt, sliced
2 eggs
1 tablespoon minced fresh garlic
1 teaspoon salted soybean
1 pound fresh, wide rice noodles
1 tablespoon fish sauce (Aisle 13)
1 tablespoon dark soy sauce (Aisle 13)
1 tablespoon white vinegar
4 heads of Chinese broccoli (gailan), cut into 2-inch strips
Chili pepper with vinegar (recipe follows), to serve
Chili powder, to serve
Note When cutting pork or beef, always cut the meat across the grain as thinly as possible. You can use any meat or seafood in place of pork. For a vegetarian version, substitute sliced pork with mushrooms and tofu. In Thailand, this noodle dish is made with Chinese broccoli, but you can use regular broccoli or bok choy when Chinese broccoli is not available.
Chili Pepper with Vinegar
6 chili peppers, jalapenos or serranos, thinly sliced crosswise
1/2 cup white vinegar
2 pinches salt
Combine ingredients in a small bowl and store in a sealed container in refrigerator, where it will keep for a couple weeks.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
recipe for chili pepper with vinegar. Not sure if this is a mistake…but it requires 6 chili peppers for only 1/2 cup vinegar????? an awful lot of chili peppers. Please let me know if this is correct.
Thanks