Pad See Ew

We're adding another new Thai recipe to our menu.  This one is more difficult to cook because the rice noodles can turn mushy quick.  The noodles cannot be soaked too long and get too soft before you stir-fry them.  This recipe is very similar to Thai Beef and Broccoli but the added condiment of jalapeno in vinegar is delicious!

Recipe:

300 g of fresh noodles or dried noodles that have been soaked in cool water for 1 hour

1/3 lb steak, chicken, pork cut on angle into small pieces or shrimp

200 g broccoli, thinly sliced

2 cloves garlic, minced

1/3 C oil

2 tsp fermented yellow bean sauce or Thai peanut sauce (optional)

Fresh ground black pepper

Sauce:

1 1/2 Tbs fish sauce

2 Tbs sucanut or palm sugar

1 Tbs black soy sauce

Condiment:

1 jalapeno, thinly sliced or sprinkle Thai chili powder

1/4 C white vinegar (optional)

Heat wok on high until smoking.  Add oil and heat until smokey hot.  Add meat, garlic and bean sauce and stir quickly being careful not to burn the garlic.  Add the broccoli and continue stirring until broccoli is crisp tender, adding a little water if needed.  Add the noodle, then the sauce and stir-fry until noodles are softened.  To serve, sprinkle with fresh ground black pepper and spoon a little of the vinegar and jalapeno slices on top.

*Note:  If you don't get the oil hot enough, the food will be greasy.  The point with wok cooking is to have it hot enough that most of the oil evaporates and leaves your food with a smokey flavor.