Friday, April 29, 2011

Thai Stir Fried Wide Rice Noodles, "Pad Si-iew"

Thai and noodles used in the same sentence and I am there. I know I have been on a Thai food kick lately. I can't help it. Yum..
This recipe is time consuming. Perfect for me to do on an afternoon.... Therapy.

1-1.5 tablespoons freshly grated ginger
3-5 cloves garlic, minced
1 tablespoon tapioca starch
1 tablespoon rice cooking wine
1 tablespoon fish sauce
2 tablespoons gluten free soy sauce
2 tablespoons agave nectar
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped shallots

Marinade 1.5 cup ounces of thinly-sliced Chicken in the marinade for about an hour.
Marinated meat (above)
1 TB canola oil
16 ounces wide rice noodles
2 tablespoons gluten free soy sauce
2 cups broccoli florets
2 Tablespoons agave
2 eggs beaten
1 Tablespoon fish sauce
Thai peppers (to sprinkle on top for those in the family that like spice)

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce (soy, agave). Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook.
Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai peppers.

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