Pad See Ew

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 minutes

Yield: 2 servings
Description
Chewy-tender fresh wide rice noodles are stir fried with a savory sauce and crunchy Chinese broccoli.
There's a reason pad see ew is a cult favorite, and a personal favourite street food dish of mine!
Ingredients
170g (6oz) protein of your choice, thinly sliced (see note 1)
1 Tbsp (15 ml) soy sauce for marinating meat, omit if using shrimp or tofu
3-4 tablespoon (45-60 ml)vegetable oil
4 cloves garlic, chopped
2 eggs
4-6 stalks (150 g) Chinese broccoli, aka gai lan, stems thinly sliced on a bias, leaves roughly
chopped
1 lb (450g) fresh wide rice noodles (ho fun noodles), store bought or make your own (see note 2)
4 tsp granulated sugar
Ground white pepper, to taste
Optional condiment: Prik nam som or chili vinegar (see note 3)
Sauce
2 Tbsp (30 ml) oyster sauce
1 Tbsp (15 ml) soy sauce
1 ½ tsp (7.5 ml) fish sauce
1 ½ tsp (7.5 ml) Golden Mountain sauce, or sub Maggi Seasoning or soy sauce
2 tsp (10 ml) Thai black soy sauce or dark soy sauce

Instructions
Mix together the meat and 1 tablespoon (15 ml) of soy sauce, then add about 2 teaspoon (10 ml) of
oil and stir to coat the meat; the oil will help the meat separate more easily in the pan.
Separate the noodles into individual portion - 8 oz (225 g) per portion.
Combine all sauce ingredients together and stir to mix well, divide the sauce evenly into individual
portions - each portion is 2 tablespoon + 1 teaspoon (35 ml)
Heat 1 tablespoon (15 ml) of the oil in a wok or a large non-stick sauté pan over high heat. When
hot, add all of the protein and toss just until fully cooked. Remove from the pan and set aside.
From this step onward, I recommend cooking 1 portion at a time for best result: Add 1½ tablespoon
(22 ml) oil and the garlic to the wok and sauté over medium high heat until the smallest bits of garlic
starts to turn colour.
Add the egg, break the yolk, let it set just about halfway, then scramble briefly.
Add the Chinese broccoli and toss to coat it in the oil, about 10–15 seconds.
Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 teaspoon of sugar. Turn the heat
up to high and toss to coat the noodles evenly in the sauce. To prevent noodles from breaking, push
the noodles
Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for
about 15-30 seconds until some of the noodles have charred. Flip or toss the noodles and let them
sit again to char the other side. You may flip the noodles again a couple more times to get more
toasting if you wish.
Add 1 portion of the cooked protein back into the pan without adding any meat juices that has
accumulated, and toss briefly to mix. Turn off the heat.
Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.
Serve with chili vinegar, and enjoy!
Note: Cooking 1 portion at a time is a bit more work, but it is well worth it. If there are too many
noodles piled in the wok, it'll trap a lot of steam which can overcook the noodles. It'll also prevent the
noodles from charring, which adds an iconic toasty flavour.
Notes
Beef, chicken, pork and shrimp are common. If using tofu, I recommend using fried tofu which is
firmer and can hold up in the wok well. You can buy tofu already fried at Asian grocery stores or fry
your own extra firm tofu until a golden brown crust forms.
If your rice noodles come cold and stuck together, do not try to peel them apart cold. Divide them
into smaller chunks best you can then spread them on a plate and microwave them for 1 minute.
Divide them further, if possible, then microwave them again for another minute. Repeat the heating
and separating until the noodles are hot and soft enough to be individually peeled apart.
To make chili vinegar, slice any spicy chilies and let them sit in white vinegar for at least 15 minutes
before using. Alternatively, you can also blend the chilies and the vinegar together.

Sweet and Sour Pork

By: Pailin Chongchitnant
This Thai style sweet and sour pork is lighter and healthier than what you'd get at a Chinese takeout.
No deep frying, no breading, not overly sweet, and lots of veggies.
PREP TIME15minutes mins
COOK TIME20minutes mins
COURSEMain Course
CUISINEThai
SERVINGS4 servings
INGREDIENTS
▢12 ounces pork tenderloin
▢2 teaspoons soy sauce
▢2 tablespoons neutral oil
▢5 cloves garlic , chopped
▢½ medium onion , cut in ⅓-inch (8 mm) strips
▢1½ cups Mini or English cucumber , halved lengthwise and sliced
▢1 cup fresh pineapple , bite-sized pieces, (see note)
▢1 cup bell pepper, any colour , julienned
▢½ cup unsalted roasted cashews , plus extra for garnish
 ▢1 to 2 green onions , chopped (optional)
▢Jasmine rice , for serving
SWEET & SOUR SAUCE
▢2 tablespoons brown sugar , packed
▢2 tablespoons white vinegar
▢2 tablespoons oyster sauce
▢2 tablespoons sriracha
▢1 tablespoon soy sauce
▢2 teaspoons toasted sesame oil
INSTRUCTIONS
Remove any silver skin from the pork, then cut the tenderloin in half horizontally. Cut each half into
⅓-inch (8 mm) slices and place them in a small mixing bowl. Add the 2 teaspoons (10 ml) soy sauce
and mix well to coat.
12 ounces pork tenderloin,2 teaspoons soy sauce
Make the sweet and sour sauce by combining all the ingredients in a small bowl; stir until the sugar
is mostly dissolved.
2 tablespoons brown sugar,2 tablespoons white vinegar,2 tablespoons oyster sauce,2
tablespoons sriracha,1 tablespoon soy sauce,2 teaspoons toasted sesame oil
Place a wok on high heat and add the oil. Once it’s very hot, add the pork and spread it out into one
layer (you may need to do this in batches ). Let the pork cook without moving it until browned on the
underside, 1 to 2 minutes. Toss and stir for about 30 seconds, or just until most of the exterior looks
cooked; don’t worry about the inside being done at this point. Place the pork in a bowl, leaving
behind any oil and juices.
2 tablespoons neutral oil
In the same wok on medium heat, add a little more oil if needed, then add the garlic and onions and
stir until the garlic starts to turn golden.
5 cloves garlic,½ medium onion
Turn the heat up to high and add the cucumber, pineapple, bell peppers, and sauce. Toss for about 2
minutes.
1½ cups Mini or English cucumber,1 cup fresh pineapple,1 cup bell pepper, any colour
Add the pork back in and stir for 30 seconds, just until heated through. Be careful not to overcook
the pork, as lean meat like tenderloin becomes dry quickly. (Pork is perfectly safe to eat medium-
cooked to a minimum internal temperature of 145°F/63°C ). Turn off the heat and stir in the cashews
and green onions.
½ cup unsalted roasted cashews,1 to 2 green onions
Plate and top with more cashews and green onions, if you like. Serve with jasmine rice.
Jasmine rice

Pork Satay and Peanut Sauce

Prep Time: 20 mins

Marinating time: 20 mins minimum

Cook Time: 1 hr 15 mins

Total Time: 1 hr 55 mins

Yield: 4-6 Servings

Cuisine: Thai

Description
99% of satays in Thailand are made from pork, and this easy recipe will get you the real taste of Thai
street food in your own home! The peanut sauce is made with freshly ground peanuts, no peanut
butter (not a thing in Thailand) and the flavour will blow you away!

Ingredients
1 lb (454 g) pork loin, cut into 2-cm thick chops, chicken, or beef (see note)
¼ cup (60 ml) coconut milk for basting
Small 6-inch bamboo skewers, soaked in water for at least 2-3 hours
4 slices white bread, optional for serving
SATAY MARINADE
1 ½ tsp coriander seeds, toasted
½ tsp cumin seeds, toasted
¼ tsp white peppercorns
1 Tbsp lemongrass, from the bottom half, finely chopped
1 tsp minced galangal (optional)
1 tsp chopped fresh turmeric or ½ tsp turmeric powder
⅛ tsp ground cinnamon
⅛ tsp ground clove
2 tsp brown sugar
½ tsp salt
½ Tbsp white vinegar or rice wine vinegar
⅓ cup coconut milk
¼ cup water
PEANUT SAUCE
2 Tbsp (30 ml) Thai red curry paste, store bought or homemade (see note 1)
1¼ cup (300 ml) coconut milk
½ cup (70 g) roasted peanuts
2 Tbsp (30 ml) toasted white sesame seeds (or substitute 2 tablespoon more peanuts)
1-2 teaspoon (5-10 ml) fish sauce
2 Tbsp (30 ml) finely chopped palm sugar
2-3 tablespoon (30-45 ml) tamarind paste, store bought or homemade (see note 2)
QUICK CUCUMBER PICKLE (AJAAD)
 ½ cup quartered and sliced cucumber
1 Tbsp thinly sliced shallots
8-10 slices of spur chilies, jalapenos, serranos, or fresno chilies,
½ cup white vinegar
¼ cup granulated sugar
a pinch of salt
Instructions
Cut the pork chops in half along the length of the fatty rind. Then slice each piece, along the short
side, into ¼-inch thick pieces so you end up with small rectangles. (If this is confusing, see video for a
visual.)
FOR THE SATAY MARINADE:
Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add
galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using),
cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.
Pour the marinade over the meat, massage with your hands, making sure that no pieces of meat are
stuck together. Cover and marinate for at least 20 minutes, longer is better, and up to overnight. If
marinating for longer than 1 hour, refrigerate.
FOR THE PEANUT SAUCE:
In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine
meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into
sesame butter.
In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add curry paste
and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it
thickens too quickly, add a splash of coconut milk to help loosen it up.
Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm
sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip
consistency, stirring frequently to prevent the bottom from scorching.
Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.
FOR THE QUICK CUCUMBER PICKLE (AJAAD):
In a small pot, combine vinegar, sugar and salt; bring to a boil and cook just until the sugar is
completely dissolved. Let cool completely.
Place the cucumber, shallots, and chilies into a small serving bowl and pour the cooled vinegar
mixture over it. Keep covered and refrigerated until ready to serve.
TO GRILL:
(Note: You do not have to grill these; I sometimes just sear the skewers on a skillet on both sides to
get a nice browning on the meat.)
Preheat the grill to medium.
Skewer the meat onto bamboo skewers, about 3 pieces to each skewer, and lay them flat on a tray.
Brush the top side of the skewers with coconut milk, then place on the grill, coconut-nut-milk-side-
down.
Brush the other side with coconut milk and grill for a minute or so just until it is halfway cooked.
Flip the skewers and grill the other side just until done. These are small and thin skewers and should
only take a couple of minutes to grill, so watch them carefully and do not overcook them!
WHEN READY TO SERVE:
Finish the ajaad by pouring the cooled vinegar mixture over the vegetables. Place bread on the grill
to toast (you can also just toast the bread in the toaster) and cut each piece of toast into 9
squares. Serve the grilled satay skewers on a platter alongside peanut sauce, ajaad, and toast.
Note: The toast is typically dipped into the peanut sauce, and the ajaad can be eaten in between
bites as a palate cleanser or together with the satay.

Thai Fried Bananas กล้วยแขก (gluay kag)

Yield: 24 pieces
Ingredients
2 sweet plantains or 6 namwa bananas (see note)
⅓ cup shredded coconut, dried, fresh, or frozen (see note)
¾ cup rice flour
¼ cup granulated sugar
½ tsp salt
½ tsp baking powder
1 ½ Tbsp white sesame seeds, toasted
⅓ cup of water
oil for frying
Instructions
In a medium-sized mixing bowl, combine rice flour, sugar, toasted sesame seeds, salt, baking
powder and shredded coconut. Add water and stir until well combined.
If using plantains, peel and cut them crosswise into 3 equal sections, then slice each section
horizontally into 4 pieces. If using namwa bananas, peel and cut lengthwise into ¼-inch thick pieces.
Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). Dip the bananas into the batter
and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature
below 350℉ (175℃). When done, let drain on paper towel or a rack. Note: Based on your first batch,
you can decide if you want a thicker or thinner coating by adding more flour or water.
Let bananas cool for several minutes before serving and the coating will crisp up once cooled.
Serve as soon as they are cool and crisp.