Thai River Noodles with Beef & Broccoli (Pad See Ew)

Pad See Ew is a Thai noodle dish that is made with broad, flat rice noodles, also known as "river noodles". Pad See Ew can be made with chicken, pork, or beef, but otherwise has the same basic ingredients. This noodle dish is truly Asian comfort food at its best; at the same time, Thai river noodles make a healthy and energy-giving lunch or dinner. This Pad See Ew recipe features marinated strips of beef and still-crisp broccoli for a nutritionally complete and oh-so-satisfying meal. ENJOY!

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: SERVES 3-4

Ingredients:

• 2 lbs. fresh broad flat rice noodles (908 g.), available in the deli section or refrigerator of Asian food stores
• 1 egg
• 1-2 heads broccoli, chopped into florets
• 3 cloves garlic, minced
• 1 sirloin beef steak, sliced thinly into strips (OR equivalent)
• 2 Tbsp. oil, plus 1/4 cup sherry (OR chicken/beef broth) for stir-frying
• MARINADE:
• 1 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1 heaping tsp. brown sugar
• STIR-FRY SAUCE:
• 1 Tbsp. dark soy sauce
• 2 Tbsp. regular soy sauce
• 3 Tbsp. fish sauce
• 2 tsp. brown sugar
• 1/2 tsp. white pepper
• 1/2 tsp. cayenne pepper
• GARNISH:
• handful of fresh coriander

Preparation:

1. Stir together the simple marinade: oyster sauce, soy sauce, and brown sugar. Pour over the strips of beef and mix well. Set aside to marinate while you prepare the other ingredients.
2. If your fresh rice noodles came pressed together, take a few minutes to separate them (some may break or remain stuck together - this is normal). Note that if your rice noodles come direct from your refrigerator, it may help to very briefly microwave them before separating (see packet instructions).
3. Stir all the stir-fry sauce ingredients together in a cup and set near the stove.
4. Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around.
5. Add the garlic and briefly stir-fry until fragrant (30 seconds).
6. Add the beef (along with marinade) and stir-fry 2 minutes. Add a little sherry or broth whenever your wok/pan becomes dry - enough to keep ingredients stir-frying nicely.
7. Add the broccoli and continue stir-frying in the same way for 1 more minute.
8. Push ingredients aside and break the egg into the center of the wok or pan. Quickly stir-fry to cook the egg (like making scrambled eggs).
9. Add the noodles and pour the stir-fry sauce over. Using two utensils, gently lift and turn the noodles to mix with the other ingredients and the sauce (these noodles break easily). Noodles will gradually soften (about 2 minutes).
10. When noodles are soft, remove from heat. Taste-test for salt, adding more fish sauce until desired taste is achieved. Serve with Thai chili sauce on the side. (For a homemade recipe, see my: Nam Prik Pao Chili Sauce Recipe.) ENJOY!

Thai River Noodles with Beef & Broccoli (Pad See Ew)

Real Vegetarian Pad Thai

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. This Pad Thai recipe offers lots of protein in the form of eggs (or soft tofu for vegans), and ground nuts. And because it's made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly part of traditional Pad Thai, I've added some bok choy which tastes yummy with the noodles and makes this dish even more nutritious. Try it - you'll love it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
• 2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
• 4 cloves garlic, minced
• 1 shallot (OR 1/4 cup purple onion), finely chopped
• 3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
• 2 cups bean sprouts
• 2 green onions, sliced
• 1/3 cup fresh coriander/cilantro
• 1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
• 1/4 cup hot water
• 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
• 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
• 3 Tbsp. brown sugar
• OTHER:
• 3-4 Tbsp. oil for stir-frying
• 2-3 Tbsp. vegetable or faux chicken stock
• lime wedges for serving

Preparation:

1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
2. Dissolve tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Set aside.
3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if they begin to stick and burn.
8. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
9. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

Pad Thai Tip: When I make this recipe, I like to double the sauce. Then I keep adding more as I fry the noodles until I'm happy with the taste (I like the flavor strong).

*If using soft tofu instead of egg: Add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as egg would.

Real Vegetarian Pad Thai

Thai Chicken Rice "Congee" or "Porridge" with Prawns & Coriander

In Thailand, breakfast often takes the form of soup, noodles, or "congee" (porridge), which is actually a kind of thick rice soup. This chicken-rice soup recipe is a good example, although I am more apt to make it for dinner. It's a soothing, comfort food, and excellent if you're fighting a cold or flu. Whether cooked in a slow cooker, or on the stove, it's extremely easy to make, low in fat and calories, and healthy too (see my substitutions for whole grains).

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Ingredients:

• 7+ cups chicken broth (serves 3-4); If vegetarian, use vegetable broth or vegetarian "chicken" broth
• 1 1/2 cups Thai jasmine-scented rice (other types of rice will work too)*
• 1/2 to 1 cup small fresh or frozen prawns/shrimp (thaw if frozen); OR if vegetarian, 1/2 cup tofu cut into cubes
• 1 thumb-size piece galangal (or ginger), peeled and finely grated
• handful of fresh basil leaves, roughly chopped if the leaves are large
• 1/2 to 1 cup fresh coriander, roughly chopped
• 3 spring onions, finely sliced
• 1 to 3 Tbsp. fish sauce (according to taste), OR vegetarian fish sauce
• TO SERVE:
• optional: fresh red chillies, sliced OR Thai red chilli sauce
• soy sauce
• sesame oil
• white pepper (or substitute black pepper)
• *Healthy Substitution: You can use a combination of white and brown rice, or add other whole grains (see below).

Preparation:

1. Although you can make this recipe on the stove, it's easier to use a slow cooker (this way you won't have to keep checking on it, as it needs to cook quite a long time). Place broth and rice in a slow cooker on "high" (or "low" if cooking all day or overnight). Cover and allow to cook for at least 2 hours, or until rice is very soft. Tip: The rice should lose a lot of its form, so that it looks almost like cream of wheat, or very soft, watery rice.
2. Add prawns to the slow cooker for the last 5 to 10 minutes - just long enough to cook them.
3. If the soup becomes too thick, add a little more broth or water.
4. Add 1 Tbsp. of the fish sauce plus the ginger, and stir. Do a taste test for saltiness, adding up to 2 Tbsp. more fish sauce if not salty enough. (If too salty, add 1-2 Tbsp. lime juice). Note: Keep in mind that you'll be adding a little soy sauce to the soup before eating, which will also add to the saltiness.
5. Ladle into bowls and sprinkle with fresh coriander, basil, and spring onion.
6. Serve with pepper and the sauces mentioned above (red chilli sauce or fresh cut red chilli, soy sauce, and sesame oil), allowing your family or guests to add their own according to taste. (I usually add 1 to 2 tsp. soy sauce, 1/2 to 1 tsp. sesame oil, plus a little pepper to mine, for example.)
7. Leftover Tip: This soup always thickens with time. When preparing the leftovers, simply heat up in a pot on the stove, adding as much broth as necessary to achieve the right consistancy (you will have to stir it quite a lot to break up the rice).
8. If using whole grains: Just be aware they may have to cook a little longer than regular white rice. However, the taste is just as good. In fact, these days I always make this recipe with a mixture of brown and white rice plus whole grains like quinoa, buckwheat, etc...- it's delicious!

Thai Chicken Rice "Congee" or "Porridge" with Prawns & Coriander

Chicken Saffron Rice ("Khao Suratan" - Rice of the Sultans)

This Thai chicken saffron rice recipe, called "Rice of the Sultans", is flavored with spices not usually thought of as Thai. Many centuries ago, traders from Indonesia brought exotic spices to Thailand such as saffron, cinnamon, and nutmeg. In Thailand, such culinary riches were still new and terribly expensive. Thais gave this special chicken and rice recipe its name based on the rulers of Sumatra, who were sultans and could afford such luxuries. The recipe is extremely delicious! - I like to describe it as a cross between Thai chicken & rice and a Spanish Paella. Try it - you'll absolutely love it!

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• SERVES 2
• 4 chicken drumsticks, OR 1/2 chicken chopped into pieces
• 2 cups rice
• 3 1/2 cups good-quality chicken stock
• 1 tsp. saffron threads
• 1/4 tsp. turmeric
• 1/2 to 1 tsp. cayenne pepper (more or less according to how spicy you want it)
• 2 Tbsp. fresh lemon juice
• 3-4 Tbsp. fish sauce (or more to taste)
• pinch of nutmeg
• 1/4 tsp. cinnamon
• 1 small sweet red and yellow bell peppers, cut into thin strips (or use sweet baby peppers)
• 2 medium tomatoes, diced
• 1/2 cup fresh coriander, lightly chopped, OR a mixture of fresh coriander and basil
• 2 spring (green) onions, sliced
• wedges of fresh lemon or lime to garnish

Preparation:

1. Preheat oven to 375 degrees. Measure out 1 cup of chicken stock. Add the turmeric and saffron, stirring with a fork to dissolve the turmeric. Place chicken in a [covered] casserole dish, and pour over this flavored stock.
2. Cover and set in the oven to bake 30-35 minutes, or until chicken is nearly cooked. Turn the chicken pieces in the stock, ensuring all sides are permeated with the bright saffron color/flavor.
3. Drain off the saffron-flavored stock ino a glass measuring cup (You will use this to cook the rice). Cover the casserole dish to keep chicken hot.
4. To the stock, add the cayenne pepper, lemon juice, 3 Tbsp. fish sauce, nutmeg, and cinnamon. Stir well.
5. Now add more chicken stock until you have a total of 3 1/2 cups. Pour this over the chicken in the casserole dish.
6. Now add the rice and vegetables, stirring everything together. Cover and set in the oven to bake until rice is cooked (45 min. to 1 hour).
7. Taste-test the rice (it should taste flavorful, spicy, and slightly tangy from the lemon juice). Add more fish sauce if not salty or flavorful enough.
8. To serve, portion out generous amounts of rice, chicken, and vegetables onto serving plates or bowls. Finish each serving with a sprinkling of fresh coriander/basil and spring onion, plus wedges of fresh lemon or lime, if desired. ENJOY!

Chicken Saffron Rice ("Khao Suratan" - Rice of the Sultans)

Pad Thai Noodle Salad

If you like Asian noodle salads, try this delicious Pad Thai Noodle Salad Recipe! Based on world-famous Pad Thai noodles, this salad features bold Thai flavors and an abundance of textures. It's also light in calories and fat, plus naturally gluten-free. Serve it up as a main course or side dish - also makes a beautiful salad to take to a summer potluck, picnic, or cookout. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 1 Large Salad Bowl

Ingredients:

• approx. 8 oz. (225 g.) rice noodles
• 20 to 25 medium uncooked shrimp (tails can be left on)
• 4 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, minced
• 1 red bell pepper, sliced thinly
• 1 stalk celery, sliced thinly
• 3 spring onions, sliced thinly
• 2 to 3 cups bean sprouts
• 1 cup fresh coriander (cilantro), lightly chopped
• 1/2 cup fresh basil, lightly chopped
• 1/3 cup dry roasted unsalted peanuts, lightly chopped
• 2 Tbsp. veg. oil
• DRESSING:
• 1/2 cup hot water
• 1 +3/4 Tbsp. tamarind paste (*see below for substitutions)
• 1/4 cup (packed) brown sugar
• 1/4 cup fish sauce
• 1-2 Tbsp. chili sauce (OR/ 1/2 to 1 tsp. cayenne pepper or dried crushed chili)

Preparation:

1. Lightly boil the rice noodles until cooked to al dente. Drain and rinse thoroughly with cold water. Set aside to drain while you prepare other ingredients.
2. To make the dressing, pour 1/2 cup boiling water into a cup. Add tamarind paste, stirring until dissolved. Add the sugar, fish sauce and chili sauce, stirring well to dissolve the sugar. Taste-test this concoction - it should taste first sweet, then sour, spicy and salty, more or less in that order. Add more sugar to make it sweeter, or more chili for a spicier salad. (Note that the sugar content must be quite high to balance out the strong sourness of the tamarind.)
3. Pour 1/4 of this dressing over prepared shrimp (make sure shrimp are well drained beforehand). Stir and set aside to briefly marinate.
4. Place the red pepper, celery, spring onion, bean sprouts, coriander and basil together in a large salad bowl (hold back a little of the coriander and basil for garnishing later).
5. Place a wok or frying pan over medium-high heat. Drizzle in 2 Tbsp. oil, then add the garlic and ginger. Stir-fry to release the fragrance (1-2 minutes), then add the shrimp together with the marinade. Stir-fry 3 minutes, or until shrimp have turned pink and plump. Remove from heat and "pour" these delicious stir-fried shrimp into the salad bowl.
6. Now add the drained noodles and pour over remaining dressing. Toss everything well together. (Note: at first you'll have dressing left in the bottom of the bowl, but gradually the noodles will absorb it.)
7. Do a final taste-test, adding a little more fish sauce if more flavor is desired, or more chili sauce if it isn't spicy enough. Portion out into bowls or plates, adding a final topping of coriander and basil, plus the chopped peanuts. More chili sauce can also be served on the side. ENJOY!

Pad Thai Noodle Salad

"Mee Siam" - Thai Rice Noodles in a Spicy Broth

This noodle dish, literally translated as "Noodles from Siam" actually has its roots in nearby Malaysia, where it is usually eaten for breakfast (which explains the addition of boiled eggs). However, I find it also makes a great dinner dish. Vermicelli noodles are surrounded by a rich shrimp-based broth that is deliciously unique in taste. To serve it the authentic way, scoop noodles into bowls along with the sauce, then place all other toppings on the table and let your guests put the final dressings on this fun and flavorful dish. But be forewarned: these noodles can become addictive!

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

• MAKES enough sauce to serve 2-3 people
• 1/2 to 3/4 package rice vermicelli noodles (or portion out enough for each person)
• 1 cup broth
• 1 can coconut milk
• 3 shallots, chopped fine (or 1 small onion)
• 2 cloves garlic, minced
• 1 Tbsp. regular chili powder
• 2 Tbsp. peanut, sunflower, or other oil for frying
• 1 1/2 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
• 1 Tbsp. ground bean sauce
• 1 tsp. tamarind paste (or more according to taste)
• 1 Tbsp. fish sauce
• 1 fresh red chili, de-seeded and minced, OR 1/2 tsp. cayenne pepper, OR 1 tsp. Nam Prik Pao
• handful of fresh basil leaves (holy or sweet basil), roughly chopped
• handful of fresh coriander leaves, roughly chopped
• 3 spring onions, sliced fine
• 1/2 package deep-fried tofu, cut into small square pieces
• optional: 2 hard-boiled eggs, sliced
• 2 key limes cut in half (or regular limes cut into wedges)
• optional: sugar to taste

Preparation:

1. Bring a pot of salted water to a near-boil, then dunk in the dried rice noodles. Remove pot from heat and press the noodles into the water. Allow noodles to soak while you make the sauce.
2. Place oil in a wok or deep frying pan over medium-high heat.
3. Add shallots and garlic, and stir fry one minute.
4. Add fresh red chili (or substitutes) and chili powder, frying briefly.
5. Add broth and bring to a boil.
6. Reduce heat to medium and add the shrimp paste, bean sauce, fish sauce, and tamarind paste, stirring to incorporate. Simmer for 5 minutes.
7. Finally, add the coconut milk. When coconut milk has melted into the broth, do a taste test. This "sauce" should be tangy - a balance of salty and sour - and a little spicy. If not salty enough, add up to 2 Tbsp. fish sauce. If too salty, add a squeeze of lime juice.
If too sour, add 1-2 tsp. sugar, or more to taste.
8. Keep soup warm on minimum heat.
9. By now the noodles should be ready. Taste one to make sure it is soft enough to eat. If not, place pot over medium heat until noodles are done. Drain and set aside.
10. To serve, place generous mounds of noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup). Now either add the other toppings yourself, or place in bowls and allow guests to add their own.
11. Serve with slices of key lime on the side, as well as additional red chilies or chili sauce (for guests who like it extra spicy), either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe.[/link"> ENJOY!

"Mee Siam" - Thai Rice Noodles in a Spicy Broth