Aside from being a soup fan these days, I have also been quite fond of noodles. It is not because I am trying to avoid rice, but due to the fact that they are just good. Thai noodles are sweet, spicy and very tasty that is why I decided to look into other variations, since we are more accustomed to pad Thai.
Pad sieu is a Thai noodle dish that uses wide rice noodles. It may not be as famous as pad Thai, but is also tasty. This recipe uses chicken, but you can add pork and shrimp as well. It is a filling meal that is easy to prepare.
1kg fresh wide rice noodles
2 teaspoons sesame oil
2 cloves garlic, crushed
2 fresh small red Thai chilies, sliced thinly
600g chicken thigh fillets, chopped coarsely
250g baby bok choy, quartered lengthwise
4 green onions, sliced thinly
2 tablespoons kecap manis (Indonesian sweet soy sauce)
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
1/4 cup young corn
2 shallots, sliced
Heat 2 tablespoons of vegetable oil in a wok or skillet under medium heat. Fry the shallots until they are golden brown; stir-occasionally. Transfer the shallots in a plate lined with paper towels to drain the excess oil.
Soak the noodles in a bowl of boiling water for 3-5 minutes. Separate the noodles with a fork. Drain.
Place 2 tablespoons of vegetable oil in a wok or skillet under medium heat. SautÃ© the garlic and chili for 2-3 minutes or until it becomes fragrant. Add the chicken and stir-fry it for 5 minutes or until it is light brown. Stir in the bok choy, young corn and green onions. Cook it for 8-10 minutes or until the chicken is cooked.
In a small bowl, combine the sesame oil, oyster sauce, fish sauce, kecap manis and sugar. Mix well until the sugar is dissolved.
Add the noodles and the sauce. Lightly toss the noodles while stir-frying to make sure it is coated in the sauce. Cook for 2-3 minutes. Â Transfer to a plate and sprinkle with fried shallots before serving.
Photo Courtesy Of: Â avlxyz