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  • Writer's pictureOne World Whisk

THAILAND: Beef Satay and Pork Pad See Ew

Updated: Jun 11

Beef Satay with Peanut Sauce

1 pound skirt or flank steak, trimmed

3 tablespoons fresh lime juice

2 tablespoons soy sauce or tamari

1 tablespoon Asian fish sauce

2 teaspoons dark brown sugar

1 garlic clove, minced

16 (9-inch) bamboo skewers, soaked in water for 30 minutes

Peanut Sauce

1/4 cup peanut butter

1/4 cup water

2 tablespoons soy sauce or tamari

2 tablespoons lime juice

2 cloves garlic, minced and crushed

2 tablespoons rice vinegar

  1. Thinly slice meat across the grain, and cut into 2 inch strips.

  2. Whisk the lime juice, soy sauce, fish sauce, dark brown sugar, garlic, curry powder, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.

  3. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

  4. Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching each piece taut to maximize contact with the grill.

  5. Grill the skewers until the steak is seared and just cooked through, about 2 minutes per side.

  6. Mix all peanut sauce ingredients in a small saucepan. Heat over low heat, stirring, until warm. Add more water if you prefer a thinner sauce.

Pad See Ew

16oz of fresh flat rice noodles, as wide as you can find, presoaked per package directions

marinated pork (recipe below)

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

Marinated Pork

8oz of pork loin, cut into very thin bite-size pieces

1/2 tablespoon fish sauce

1 tablespoon

a splash of sesame oil

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

  2. Heat a wok or deep-sided sauté 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. Transfer the broccoli into a plate and set aside.

  3. 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 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.

  4. 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.

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


  • 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!

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