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Cooking ourselves: Pad Si Yu

 

Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu
Cooking ourselves: Pad Si Yu

I do not like to search for recipes in books and in Google, but what  I do like is watching the process of cooking in Thai restaurants and at food courts, and after that experimenting with what I saw at home.
For the last year and a half this dish is our family favorite in Thai cuisine.

"The wide soft noodles fried in soy sauce" or pad si yu for some reason is not as well known as the "kao pad" (fried rice) or "pad tai "(fried noodles in Thai style), although this dish is definitely worthy of mentioning.
It is not spicy (you can make it spicy but the classic one is not spicy), so even little kids can eat it, and it is very easy to prepare at home.

The main ingredient that is unlikely to be found outside of Thailand is wide noodles.
It looks like a layer of soft rice dough, covered with butter and folded into a briquette. Before cooking you should cut it into small pieces. Noodles are stored in the refrigerator, wrapped in paper and cellophane so that the dough did not dry.
On Koh Samui such noodles can be bought in macro and food markets.


In Macro you will find the noodles of factory production (just as pictured above), which can be stored in the refrigerator for up to a week, and on the markets you can find the factory one and a homemade which is stored only 2-3 days, but it tastes better.
At the morning market of Maenam the price of one kilo of the homemade noodles is 30 baht. You can buy it as a whole or a half package. Whole package is enough for 8-10 servings.

Key ingredients are: noodle, meat / seafood, eggs, vegetables and mushrooms (optional), and spices.
Within the above items there may be any variation.
The dish can be made vegetarian as well as with chicken, pork, beef and other meats, with shrimp, mussels, squid and even pieces of fish.
You can add mushrooms but only those that do not need long-term heat treatment.
From vegetables it can be any cabbage, green beans, bean sprouts, carrots or baby corn. What you would not want to add to the dish: onions, tomatoes and cucumbers (the latter can be used only as a decoration).

The following recipe is calculated for two portions.

  • 250 grams of noodles (divide pound block into 4 parts)
  • Slice of cabbage
  • Chinese Kale (Gai Lan, Kailaan or Chinese Broccoli) - as on the photograph
  • carrots,
  • little corn,
  • 2 eggs
  • pork,
  • roasted garlic,
  • soy sauce
  • oyster sauce
  • fish sauce,
  • chili sauce,
  • ground black pepper
  • oil for frying.


First, cut the meat and pour marinade over it. In this case it is a mixture of oyster sauce, fish souse (to enhance flavor), chili sauce and ground black pepper. Even with the addition of chilli and pepper dish turns out not sharp, these spices will just enhance the flavor.
While the meat is marinated, cut the remaining ingredients in a separate container.
Add the oyster sauce, fish sauce, soy sauce, chili sauce, roasted garlic and ground black pepper. Add half a cup of water and mix everything.

Now its ready for frying.
First, fry the meat in a frying pan over a fairly high heat.
When it is ready, add two eggs.
Mix them to get small egg slices.
When the eggs are cooked through, pour the rest of the ingredients into the pan.

Now its ready for frying.
First, fry the meat in a frying pan over a fairly high heat.
When it is ready, add two eggs.
Mix them to get small egg slices.
When the eggs are cooked through, pour the rest of the ingredients into the pan.
Fry the mixture over medium heat, regularly stirring it so the the noodles did not get burnt.
When the noodles become softer and more transparent  the dish is ready.
The whole process takes 5-7 minutes of cooking.
In Thai restaurants they would often add sugar - one tablespoon. I think it's unnecessary.

Meet the dark soy sauce for Pad Si U

It gives the noodles its dark color.

You would need only 1, or maximum 2 table spoons.

Before serving, sprinkle the dish with a lime juice and garnish with slices of fresh cucumber.
If you want to add spiciness, you can add  some “nam prick” souse (fish sauce with slices of garlic, chopped chili and lime)

or use sauce like this one

If you want to make the dish more salty - use regular soy sauce.

Bon appetit!

 


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