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Ингредиенты
- 3 x Cloves of garlic, chopped (up TO 5)
- 1 med Duck egg, beaten (use chicken Large eggs if you cannot get duck Large eggs)
- 1 Tbsp. Cornstarch/cornflour
- 1 Tbsp. Rice wine
- 1 Tbsp. Fish sauce
- 3 Tbsp. Sweet dark soy sauce
- 2 Tbsp. Oyster sauce
- 1 Tbsp. Palm sugar
- 1 tsp Sesame oil
- 1 tsp Freshly grnd black pepper
- 1 Tbsp. Freshly grnd ginger
- 1 Tbsp. Minced green onions
- 1 Tbsp. Minced shallots
- 1 Tbsp. Thinly sliced red prik ki nu (birdsey chilis - optional) Marinaded chicken (above)
- 8 ounce Sen yai (wide rice noodles)
- 1 Tbsp. Fish sauce
- 1 Tbsp. Palm sugar
- 2 Tbsp. Oyster suace
- 2 Tbsp. Sweet dark soy sauce
- 1 c. Broccoli florets
- 1/2 c. Coconut lowfat milk (optional)
Инструкции
- 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 which it is "gedat" (literally, behaviour intended to show off - rather fancy and "nose in the air") and which I should replace it with the following recipe.
- si-iew (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 lowfat milk, not as fattening as a beefburger!)
- Marinade: Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you do not 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.
- Ingredients: cook the noodles till tender (andante I believe is the appropriate Italian word), in plain water, then put in cool water to halt the cooking process.
- Heat a wok and using a little oil stir fry the marinaded chicken till it just begins to cook (because it is cut very thin, this is quite quick, so be careful not to overcook). Add in the noodles and the remaining ingredients, and stir till 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 (prik dong [chilis in vinegar], prik pom [grnd red chilis] and sugar)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 514 | |
| Calories from Fat 181 | 35% |
| Total Fat 20.76g | 26% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 545mg | 182% |
| Sodium 8393mg | 350% |
| Potassium 885mg | 25% |
| Total Carbs 62.58g | 17% |
| Dietary Fiber 5.8g | 19% |
| Sugars 31.43g | 21% |
| Protein 19.25g | 31% |
