Recipe of Quick Thai Fried Noodles (Pad Siewe)

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Quick Thai Fried Noodles (Pad Siewe). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thai Fried Noodles (Pad Siewe), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Fried Noodles (Pad Siewe) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Fried Noodles (Pad Siewe) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Fried Noodles (Pad Siewe) estimated approx 45 mins.

To get started with this particular recipe, we must prepare a few components. You can have Thai Fried Noodles (Pad Siewe) using 10 ingredients and 18 steps. Here is how you cook that.

These flavorful Asian dishes, that are not expensive, easy to make, and pretty quick, I am starting to love. The first time I made this recipe, I was shocked how good it turned out. Caution, can be to salty if you do not use low sodium soy sauce. I sub 1 tablespoon water for 1 of regular soy sauce if I am out of low sodium. I also like to add 1 tablespoon of hot sauce to the sauce for a little heat, but it is not part of the original recipe.

Ingredients and spices that need to be Get to make Thai Fried Noodles (Pad Siewe):

1. 8 oz dried rice or egg noodles
2. 1/2 lb Pork
3. 7 clove garlic
4. 3/4 lb Napa cabbage
5. 4 each eggs
6. sauce
7. 3 tbsp oyster sauce
8. 3 tbsp low sodium soy sauce
9. 1 tbsp sugar
10. 1 tsp ground black pepper

Steps to make Thai Fried Noodles (Pad Siewe)

1. Put noodles in a container, cover with warm water. Let soak 30 minutes. Should feel flexible, but not soft like typical pasta.
2. Slice pork very thin. I used a pork chop, about 1 inch thick. Sliced across the thinner width, about 1/8 thick.
3. Dice garlic
4. Thinly slice cabbage, Napa or Chinese cabbage works the best, but regular green cabbage works, but takes a little longer to wilt. Try to keep slices about 1/4 inch wide.
5. Take your eggs, scramble them in a container. I like to mix about 1 tablespoon cream in with them, but the original recipe doesn't call for this.
6. Mix sauce ingredients together.
7. Heat about 4 tablespoons oil on medium high heat in a larger skillet, stir-fry or wok. I am using an 11 inch stir-fry in the pictures.
8. After oil is hot, add garlic, stir for about 30 seconds.
9. Add pork to oil, stir fry until just cooked. About 2-3 minutes depending on thickness.
10. Add drained noodles to pork. I usually just pull them out of the water with my hands, give a little shake, and put them in the pan.
11. Stir all the time, just use a folding motion. Cook about 3 minutes. The noodles should soften when ready. If they are too long, I will take a scissors to them in the pan, and shorten them a little "cut them".
12. Add sliced cabbage, keep stirring until wilted. Reduce heat to medium.
13. Give sauce one last stir, add to pan. Keep stirring until well mixed, about 2 minutes.
14. Remove noodle mixture from pan
15. Add 2 tablespoons oil to pan. Give eggs one last stir, add to pan.
16. Stir eggs until hallway cooked.
17. Add noodle mixture back to eggs, stir eggs through.
18. Serve, diced green onions make a good garnish

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