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Guest Recipe, Phil Riris: Phat Si Io (aka Pad See Ew) – Thai noodles fried with soy sauce

February 22, 2011

This is a recipe by my friend Phil, a fellow procrastinator, cook, and eater of good food. I’m gonna make this recipe myself in the next few days, are you? Hope you enjoy:

This dish is a classic Thai street food, albeit with a heavy Chinese influence. It is one of my favourite quick lunches, as the whole thing from start to finish takes less than a quarter of an hour. As a cousin of the more well-known Pad Thai it has a very moreish flavour, brought on mainly by the combo of crispy Shallots, Soy Sauce and a very slight sweetness. There are a few tricks to making this dish the best it can be. First, stir like a motherfucker. Stir ‘til you cramp. Do not stop stirring, or you’ll end up with sad and burnt noodly crud in your work instead of a delicious pile o’ food on your plate. Use a metal utensil, so scraping and stirring is optimal. Second, you need high heat. Go as high or close to as high as your hob can go. Third, have everything prepped and ready to go. Once the
cooking starts, you won’t have time between all the stir-frying to chop or fetch anything else.

That said, this dish is amazingly simple once you know how to do it and it’s easy to remember, scale up or modify with other flavours. The beauty of this dish is its simplicity. Enjoy!

  • 2 Tbsp Vegetable Oil
  • 1 large Shallot (or three small ones), diced
  • Protein of choice – either cubes of Tofu or thin *thin* slices of Beef work very well
  • 1 Egg
  • One nest of broad flat Rice Noodles (I was out, but this recipe works with thin Egg Noodles too, although flat Rice Noodles work much better!)
  • Four florets of Broccoli, chopped as small as you like. In an ideal world I’d use Stem Broccoli, but have you seen the price of those things? I’m not made of money, leave me alone.

Sauce, made from:

  • 1 Tbsp Dark Soy Sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Fish Sauce. This version is veggie, so I left it out.
  • 1 Tbsp Sugar. DO NOT skip the Sugar, it’s surprisingly important to the final flavour
  • Garlic Granules and Chilli Flakes (for seasoning)
  1. Dice your Shallots finely and chop the Broccoli. Boil the noodles al dente and drain. Combine the elements of the sauce. I also added the flakes of Red Chilli to the sauce, personal preference. My protein of choice this time was marinated Tofu bits, because they’re tasty and do not take ages to prep like fresh Tofu does. Really though, any meat or seafood can work with this dish.
  2. Fire up the wok on very high heat. Heat Oil and fry the Shallot until fragrant and golden brown. You want it crisping up slightly at the edges. Break Egg into wok and STIR QUICKLY until set. Look at the picture; the Egg is not sticking at all because of intense, frequent stir-frying and scraping. Add Noodles and stir fry until “dry”, so they take on some of that delicious frying flavour and also take the sauce better. Don’t be afraid to cut the noodles down to size with your stirring utensil if they clump together. Push the Noodles to the sides of the wok and add protein, stirring and browning it.
  3. Add Sugar and Sauces. Toss or mix to coat. Add Broccoli. Stir-fry lightly until it is done to your liking, but it should still be crunchy. Tip onto plate, serve.

I had mine with a squeeze of Lime and some extra Sriracha hot sauce, because I’m a masochist for heat. The whole process, from refrigerator to plate took less than 12 minutes.


From → Asian, Asian

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