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Soy sauce noodles with beef and greens (Pad Siew) ก๋วยเตี๋ยวผัดซีอิ๊ว
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Nancy McDermott p. 105
| 1/2 lb | dried rice noodles |
| 3 tablespoon | fish sauce |
| 2 tablespoon | dark sweet soy sauce |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground pepper |
| 3 tablespoons | oil |
| 1 tablespoon | chopped garlic |
| 1/2 lb | boneless beef, such as tri-tip flank or rib-eye, thinly sliced crosswise into 2 inch strips |
| 5 cups | loosely packed spinach leaves or 4 cups, (or collard greens or 3 cups broccoli florets) |
| 1/4 to 1/2 cup | water, or chicken broth |
| 2 | eggs, lightly beaten |
| Side: prik nahm sohm 1 tablespoon sugar, white vinegar, green chilies | |
Bring large saucepan water to boil, add noodles. Let noodles steep 5 minutes off the heat. Stir together fish sauce, soy sauce, salt and pepper.
Heat 2 tablespoons oil, add beef, stirring. Add spinach (or collards or broccoli if using). Add water.
Remove from the wok. Reduce heat, add nooodles, cook 2 minutes, adding water if needed. When noodles are softened and white, push to side of pan.
Add remaining tablespoon of oil ot the pan, pour in eggs, When almost set mix in with the noodles.
Return the beef and spinach to the pan. Add soy sauce mixture, toss well.
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