« October 27: Peru | Main | October 25: Sweden »
Wednesday
Oct262011

October 26: Thailand

Pad See Ew with Pork

 

Pad See Ew with Pork

  • 16oz of fresh flat rice noodles (or 12 oz dried, presoaked per package directions), as wide as you can find 
  • 2 eggs
  • 1 cup of broccoli florets
  • 1 clove garlic, minced
  • 2-3 tablespoons of cooking oil
  • 2 tablespoons soy sauce
  • fish sauce to taste
  • 2 tablespoons of rice vinegar (may substitute another vinegar, such as white wine or cider)

Marinated Pork

  • 8 oz of pork loin, cut into very thin bite-size pieces (may substitute chicken, beef, or tofu)
  • 1/2 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • a splash of sesame oil

Toss the pork and all the sauces together until well mixed.  Let marinate for 15-30 minutes before cooking time.

Heat a wok or deep-sided sautee pan on the highest heat. When the pan is very hot, add a tiny splash of oil.  Throw in the broccoli. Toss quickly until the leaves are wilted. If you like your broccoli more tender, you can add a 1/2 cup of water and poach until water evaporates. Transfer the broccoli into a plate and set aside.

Reheat pan or wok until smoking.  Add another two splashes of oil.  Tilt the wok to coat it well with the hot oil, then put in the fresh or presoaked noodles.  Shake the wok a few times and toss the noodles to coat them with oil.  Add just a little less than a tablespoon of soy sauce and a few splashes of fish sauce.  Toss the whole thing again quickly to evenly distribute the sauce.  Spread the noodles around the wok a bit to maximize the contact with the heat. When the noodles are cooked through and nicely charred in parts, transfer them to the plate with the broccoli. Set aside.  Scrape the wok with a spatula to remove any pieces of noodle stuck on the bottom.

Set the pan back on the fire to reheat.  Add another splash of oil, followed by garlic and the marinated pork. Cook, stirring every minute or so, until pork is cooked through, about 5 minutes. Push pork to side of pan. Crack both eggs into middle of pan. Let the set for a few seconds and then stir everything together quickly. 

Add back noodles with broccoli. Put in all remaining ingredients. Toss together and serve.

 

NOTE: There is a quick marinade that needs to be made for tomorrow's dinner. The relevant portion is below.

Printable Recipes

 

Did You Know?

According to the World Meteorological Organization, Bangkok is the hottest capital city in the world.

Bangkok’s official name isn’t, as you might assume, Bangkok – it’s fiendishly long and roughly translates to “Great City of Angels, Repository of Divine Gems, Great Land Unconquerable, Grand and Prominent Realm, Royal and Delightful Capital City Full of Nine Noble Gems, Highest Royal Dwelling and Grand Palace, Divine Shelter and Living Place of Reincarnated Spirits”.

Thais eat four or five times a day. Our kind of place!

 

Flag


Map


 For Tomorrow:

  • 1/3 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 1 whole chicken (about 3 1/2 pounds), quartered

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 24 hours. 

References (61)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Wonderful Web site, Carry on the wonderful job. thnx!
  • Response
    Response: gambling websites
    - One World Whisk - October 26: Thailand
  • Response
    Response: dumpsters
    - One World Whisk - October 26: Thailand
  • Response
    Response: Erik Pitoniak
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: Nuvitaderm Review
    - One World Whisk - October 26: Thailand
  • Response
    Response: seo
    - One World Whisk - October 26: Thailand
  • Response
    Response: Juvesiio Review
    - One World Whisk - October 26: Thailand
  • Response
    Response: Createurs de Luxe
    - One World Whisk - October 26: Thailand
  • Response
    Response: Nitroxin Review
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: Lift Derma Reviews
    - One World Whisk - October 26: Thailand
  • Response
    Response: Biogeniste Reviews
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: Twin Futon
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: my lifetime
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: My Home Page
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: describes it
    - One World Whisk - October 26: Thailand
  • Response
    Response: Continued
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: related webpage
    - One World Whisk - October 26: Thailand
  • Response
    Response: smpn3bjb.sch.id
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: www.worldedu.us
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    Response: zee bee junior
    - One World Whisk - October 26: Thailand
  • Response
    Response: event marketing
    - One World Whisk - October 26: Thailand
  • Response
    Response: sites.Google.com
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26: Thailand
  • Response
    - One World Whisk - October 26:

Reader Comments (1)

I just made this again with black soy sauce, which is thicker and sweeter than normal. The original recipe calls for it, but I had switched it out for standard soy sauce, a more accessible substitute. It's delicious with either, but more authentic with the black. Yum!

November 14, 2011 | Unregistered CommenterLC

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>