Pad Sieu (thai Rice Noodles)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• canola oil
• 2 fresh garlic cloves, chopped
• regular soy sauce, to taste
• salt, to taste
• pepper, to taste
• all-purpose flour or cornstarch, enough to coat meat lightly
• 4 ounces raw chicken (peeled, deveined) or 4 ounces beef (peeled, deveined) or 4 ounces lamb, cut into very thin strips (peeled, deveined) or 4 ounces shrimp (peeled, deveined)
• 1 cup fresh broccoli florets, cut into bite sized pieces
• 1 -2 medium egg, beaten lightly
• 1 teaspoon sweet thai dark soy sauce, to taste (pink label)
• 1 teaspoon thai fish sauce, to taste
• 3/4 teaspoon thai vinegar (sweet) or 3/4 teaspoon seasoned rice wine vinegar, to taste
• msg, to taste (optional)

Recipe

• 1 prepare noodles according to package directions, usually by soaking in water for a specified time,drain and have cut into 1/2 pieces (i used kitchen shears for this) before you been cooking.
• 2 prep all of your ingredients before you start as this cooks very quickly.
• 3 have the meat strips in a small bowl.
• 4 heat oil and garlic in a wok or large deep skillet on about medium or medium high heat and saute for about 1 minute.
• 5 sprinkle the meat quickly with salt& pepper, sprinkle lightly with some soy sauce, and just a little cornstarch or flour to coat very lightly and add to the pan.
• 6 stir fry until almost cooked (just a few minutes- try not to overcook), then add the broccoli (if using shrimp, add with the broccoli) and stir fry another couple of minutes (it will still be rather crisp).
• 7 lower heat to medium, add noodles, and stir fry to heat together- about 1-2 minutes.
• 8 clear a spot in the middle of the pan and pour in the beaten egg- tossing quickly to scramble the egg in that spot, then mixing the cooked egg in with the rest of the ingredients.
• 9 add remaining seasonings to taste quickly, stir to coat,remove from heat, and serve.