Pad See Ew

MARINADE

1 1/2 Tablespoons Freshly Grated Ginger
5 Cloves Garlic, Minced
1 Tablespoon Tapioca Starch
1 Tablespoon Rice Cooking Wine
1 Tablespoon Fish Sauce
2 Tablespoons Dark Sweet Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Palm Sugar
1 Teaspoon Sesame Oil
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Chopped Green Onions
1 Tablespoon Chopped Shallots

1/2 cups thinly sliced pork, beef, or other meat

16 Ounces Wide Rice Noodles
2 Tablespoons Sweet Dark Soy Sauce
2 Cups Broccoli Florets
2 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar
1 Tablespoon Oyster Sauce
2 Eggs Beaten
1/2 Teaspoon Thai Pepper Powder

Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Our Thai cooking basket is a good tool to do this task.

Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

Pad Korat (Noodles with Pork and Bok Choy)

1/4 Cup Vegetable Oil
4 Cloves Garlic, Crushed
4 Tablespoons Sugar
2 Cups Sliced Meat of your Choice (we used sliced pork tenderloin)
3 Tablespoons Sweet Soy Sauce
1 Tablespoon Ground Thai Chile Peppers
4 Tablespoons Fish Sauce
1 Cup Water
1/2 Pack Rice Stick Noodles
2 Cups Fresh Bean Sprouts
2 Cups Bok Choy, cut into bite-sized pieces

Soak the rice stick noodle in warm water for about 15 minutes. While the noodles are soaking, heat vegetable oil in a wok over medium-high heat. Add garlic, and saute until aromatic. Add sugar. Keep stirring until dissolved. Add ground chile, fish sauce, sweet soy sauce, and water. Bring to a high simmer, then add meat and cook until done.

Drain the noodles and put them into the wok. Stir-fry until the noodles absorb most of the sauce. Add the vegetables and stir-fry another few minutes or until your vegetables are cooked but still a bit crunchy. Enj

Drunken Noodles (Pad Kee Mao)

2 14 Ounces Packages wide rice stick noodles
12 Garlic Cloves, Chopped
1/4 Cup Chopped Fresh Thai Chiles
1 1/2 Pounds Ground Chicken
1/4 Cup Fish Sauce
1/4 Cup Black Soy Sauce
1/4 Cup Golden Mountain Sauce
1 Tablespoon Sugar
4 Large Plum Tomatoes, each cut into 6 wedges
2 Green Bell Peppers, cut into strips
1/2 Cup Fresh Thai Basil

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in a wok over medium-high heat. Add garlic and Thai chiles; saute 30 seconds. Add chicken and next 4 ingredients and saute until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and bell peppers; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

Pan-fried Chicken and Noodles (Gai See Chow Mein)

For the marinade:
2 teaspoons soy sauce
2 teaspoons oil
2 teaspoons cornstarch
1/4 teaspoon salt

For the rest of the dish:
2 boneless skinless chicken breasts, cut into thin strips
1 small bunch of choy sum or baby bok choy (about 2-3 cups—more if you like veggies), washed thoroughly
4 bundles of dried Hong Kong style egg noodles or 10 oz. fresh HK Style noodles
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of sugar
1/2 teaspoon salt
Fresh ground white pepper
1 cup hot chicken stock
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons oil
2 tablespoons Shaoxing wine
2 cloves garlic, chopped

In a bowl, combine the marinade ingredients with your sliced chicken and set aside. Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside.

Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a minute. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy!
Rinse with cold water, drain, and set aside.

In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and hot chicken stock.

In another bowl, mix the 2 tablespoons of cornstarch and 2 tablespoons water into a slurry and set aside.

To go over what you’ve prepared so far: the marinated chicken, the washed and trimmed veggies, the cooked noodles, the sauce mix, and the cornstarch slurry. I know it seems like a lot of prep, but the dish really does come together quickly!

Heat your wok over high heat and add 2 tablespoons oil, making sure to swirl it around to coat the sides. Spread out your noodles in an even layer and fry for about 3 minutes, or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate.

Next, heat the wok until just smoking and add another tablespoon of oil. Sear the chicken breast. Once browned, add the garlic and then the shaoxing wine to deglaze the pan. Pour in your sauce.

Stir up your slurry mixture again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mixture to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce it is also about personal preference. Allow to bubble up for another 30 seconds or so.

Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like!

Hot Pot Sauce Noodles

Sesame paste
Peanut butter
Soy sauce
Sacha sauce (chinese barbecue sauce)
Chinese vinegar
Chili oil
Raw garlic
Chopped scallions
Chopped cilantro
A handful of leafy greens, like bok choy, choy sum, spinach, or chinese broccoli
2 tablespoons vegetable oil
1 serving of noodles (dried or fresh)
Instructions

Start by mixing up your sauce in a serving bowl. You can use any combination of sesame paste, soy sauce, sacha sauce, chinese vinegar, chili oil, garlic, scallions, cilantro, or any other ingredients you like. The ones I’ve listed here are only a suggested guideline, but if you have a favorite chili sauce or other condiment that you’d like to add, feel free!

Bring a pot of water to a boil. Add about 2 tablespoons oil to the pot, and blanch your leafy greens for 30 seconds to a minute, depending on how tender they are.

Remove the veggies from the water and transfer to your bowl. Then boil the noodles according to the package instructions and add to the bowl. Toss everything together, and enjoy