International Recipes
Pad Si-iew (Sweet Soya Beef – Thai)
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!)
Ingredients
Beef
- 8 ounces (250 grams) of beef
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)
- 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)
Instructions
- Slice beef 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.
- 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.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 3:30 pm.
Special thanks to Muoi Khuntilanont.