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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
 | 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. si-iew or si iu (pronounce approximately "see yew") is the name for sweet dark soy sauce in the dominant local Chinese dialect. Pad Si-Iew 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:
3-5 cloves of garlic minced
1 medium 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 tablespoons sweet dark soy sauce
2 tablespoons 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 sliced red prik ki nu (birdsey chilis - optional).
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.
Marinaded chicken (above)
8 ounces sen yai (wide rice noodles)
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster suace
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
Half a cup of coconut milk (optional)
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 (khrueng phuang - Ring of Spices) (prik dong [chilis in vinegar], prik pom [ground red chilis] and sugar).