Stir Fried Rice Noodles with Black Soy Sauce…(Phad See Eiw)

This recipe is a request from Mrs. Nirintana, Texas. I wrote in English Version so I hope her husband will cook it for her. The noodles I used are very thin so I can’t add more flavor because it might be mushy.

Make: about 4 serving

Ingredients:
½ pound pork or beef or chicken, thinly sliced and cut into bite sized pieces
3 Eggs
¼ teaspoon black pepper
1 tablespoons plus 2 tablespoons soy sauce, divided
¼ teaspoon plus 1 tablespoon sugar, divided
1 tablespoon white vinegar
½ tablespoon fish sauce
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound wide rice noodles, separated (I substituted with rice noodle sheets for spring roll)
1 pound (about 3 cups) young chinese broccoli or substitute with broccoli flowerets, carrot etc.
Black soy sauce or substitute with blackstrap molasses
Vegetable oil


**Make sure you have everything ready before begining because it’s fast cooking**

Directions:
1. In a medium bowl, mix pork, 1 egg, 1 tablespoon of soy sauce, ¼ teaspoon of sugar and ¼ teaspoon of ground black pepper. Let stand for at least 15 minutes.


2. To prepare the vegetables, separate the stem from the leaf. Slice the stems about ½ inch long and cut the leafs into big pieces, divide because they don’t cook at the same rate.


3. To prepare the noodle, if using rice noodles sheets. Soak about 5 noodle sheets in warm water until soft. Remove noodle sheets from the water. Place noodles sheets on a cutting board, using pizza cutter or knife, cut into ½ inch wide strips. Separate the noodles and place in a bowl. Add a little bit of oil and black soy sauce; mix until sauce covers all the noodles. Repeat directions for 1 pound of noodles. Set aside.


4. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, ½ tablespoon fish sauce and 1 teaspoon crushed red pepper flakes. Set aside.

5. In a large skillet, heat 2 tablespoons of vegetable oil over medium high heat. When oil is hot, add minced garlic and stir until aromatic. Add marinated meat and stir-fry until almost cooked. Move the meat to the side of the skillet. Add extra oil about 2 tablespoons to open area. Add 2 eggs beaten; scramble the egg until cooked, then move the egg to the side of the skillet with meat. Add broccoli stems and stir-fry until almost cook.


Add noodle, broccoli leafs and sauce mixture. Stir and mix everything together; cook until noodles are hot and vegetable is cooked but still crisp.


6. To serve; put on individual plate and sprinkle with ground white pepper on top and sliced of lime. You can add more flavor, if you want.

Rad Nah (Noodle in Gravy)...ราดหน้าหมูหมัก

Make: 6-8 serving

For Meat Marinade:
1 pound pork or chicken, thinly sliced and cut into bite-sized pieces
2 tablespoons sugar
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
2 teaspoons maggi seasoning sauce
1 teaspoon ground black pepper
1 tablespoon tapioca starch
¼ teaspoon baking soda


Directions:
In a medium bowl, mix sugar, oyster sauce, soy sauce, fish sauce, oil, maggi sauce and black pepper. Pour marinade over the meat; add tapioca flour and baking soda; mix well. Cover, and refrigerate for overnight.


Vegetable: Such as broccoli, carrot, cabbage, baby corn, cauliflower and young collard greens etc. Prepare the vegetables and cut as required. Bring water to a boil and add some salt. Add vegetables one kind at a time. Allow to cook about 5-10 minutes. Immediately cool down the vegetables in cold water to avoid discoloration and to keep crisp.

Dried shitake mushroom (optional) Soak shiitake mushrooms in water until soften (about 20 minutes). Squeeze dry and discard the stems, keep the water that was used for the mushrooms.


For noodles:
1 kilo (2.2 pound) wide rice noodles, separated (I substituted with rice noodle sheets for spring rolls)
Dark soy sauce or substitute with blackstrap molasses
Vegetable oil


Directions:
To prepare the noodles, if using rice noodles sheets. Soak about 5 noodle sheets in warm water until soft. Remove noodle sheets from the water. Place noodles sheets on a cutting board, using pizza cutter or knife, cut into ½ inch wide strips. Separate the noodles and place in a bowl. Add a little bit of oil and dark soy sauce; mix until sauce covers all the noodles. Repeat directions for 1 kg. noodles.

In a large skillet, heat about 2 tablespoons of oil over medium high heat. When oil is hot, add noodles. Keep stirring until noodles are cooked; set aside.

For Gravy:

2 tablespoons garlic, minced

3 tablespoons salted soy beans

3 tablespoons plus 1 teaspoon sugar

2 tablespoons plus 1 teaspoon fish sauce

5 tablespoons soy sauce

4 tablespoons oyster sauce

1.5 liters (5 cups) hot water (after adding shiitake mushrooms if using mushrooms)

1 egg, slightly beaten

½ cup tapioca starch or cornstarch mix with 1 cup water

Directions:

1. In a medium bowl, mix sugar, fish sauce, soy sauce, oyster sauce; set aside

2. In a large skillet, heat about 2 tablespoon oil over medium high heat. Add minced garlic and cook about 30 seconds. Add Shitake mushroom and fry for 1 minute; if using. Add marinade pork and salted soy beans. Stir and cook about 3 minutes. Add hot water and sauce mixture; stir until boil. Slowly pour in the cornstarch mixture while stirring the soup, until thickened and boiling. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

3. Put noodles and vegetable on the plate and top with the gravy. Serve hot. Enjoy!!

This recipe is from Khun ข้าวยำ@น้ำบูดู at www.bloggank.com Thank you for sharing your great recipe.

Buffalo Ramen Noodle

It’s simple but good.

Ingredients:
4 packages (3 oz.) ramen noodles (discard any flavor packet)
1 pound chicken fingers, cubed
3 tablespoons preserved cabbage, optional (ตั้งฉ่าย)
1/4 cup Louisiana hot sauce
3 tablespoons sugar
5 bunches green onion, finely chopped (white part)
Chopped fresh cilantro


You can buy preserved cabbage from oriental store. Don't add too much, it's salty.

Directions:
1. Bring water to a boil in a saucepan. Add ramen noodles and cook 3 minutes, just until the noodles break apart and then drain.

2. In a skillet mix vegetable oil (just enough for stir fry) and ramen noodles. Then place on the stove over medium heat. Add chicken fingers, preserved cabbage, hot sauce and sugar mix well; cook until hot.

3. Remove pan from the heat add chopped green onion to the noodles and stir. Sprinkle with the chopped fresh cilantro.