More Thai Food

Si-iew (pronounced 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 milk, not as fattening as a beefburger!)

Marinade
3 to 5 cloves garlic minced
1 medium duck egg, beaten (use chicken eggs
if you can't get duck eggs)
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots
1 tablespoon thinly sliced red prik ki nu
(birdseye chiles - optional).

Take about 8 ounces (250 grams) of beef and slice it paper thin (if you don't fancy this try and persuade your butcher to put it through the bacon slicer) and marinade the beef in the marinade for about an hour.

Marinated beef (above)
8 ounces sen yai (wide rice noodles)
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster suace
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk (optional)

Cook the noodles until tender (al dente I believe is the appropriate Italian word), in plain water, then put in cold water to halt the cooking process.

Heat a wok and using a little oil stir fry the marinated beef until it just begins to cook (because it is cut very thin, this is quite quick, so be careful not to overcook). Add the noodles and the remaining ingredients, and stir until 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 (chiles in vinegar), prik pom (ground red chiles) and sugar.

Special thanks to - Muoi Khuntilanont.