Thursday, November 25, 2010

Pad See Ew

Well, it's been one of those months. I haven't cooked much, mostly because I have been traveling and also because when I have cooked, I keep forgetting to take a picture. And, I think blog posts are so much more interesting with a picture. But, I did want to share some recipes I have been working on and this month I worked on Thai dishes but there aren't any pictures - sorry! I get into these modes where I want to perfect a dish or master certain dishes within a cuisine. I was inspired while in Mexico City visiting my friend Alicia and teaching our intensive program. She was missing the good Asian food in Seattle so I offered to cook. Her sons requested Thai so I obliged. Here's one of the better recipes I created. It's one of my son's favorites too and I started making it to save us from the high prices for take out when they were hungry teenage boys. It's really easy and really good.

Pad See Ew

1 package fresh rice noodles (or wide dried rice noodles – boil for 4-5 minutes and drain)
4 Tablespoons Kecap Manis (sweet soy sauce)
4 Tablespoons soy sauce
3 Tablespoons fish sauce
½ teaspoon white pepper
4 Tablespoons oil - divided
1 boneless chicken breast, sliced into small pieces or beef
2 cloves garlic minced
1 shallot, chopped or 1 small onion sliced
2 cups broccoli florets, lightly steamed or blanched for 4 minutes in boiling water
2 eggs lightly beaten

Put 2 Tablespoons oil in nonstick frying pan and put in noodles. Cook until dry and lightly browned. Remove to serving plate.
Mix Kecap manis, soy sauce, fish sauce and white pepper in a small bowl. Set aside.
Heat a wok over high heat and add oil. Then add garlic and shallots (or onions). Stir fry for about 2 minutes. Add chicken breast and stir fry until no longer pink. Push chicken mixture to the side of the wok and add eggs. Scramble until set and stir in with chicken mixture. Add broccoli and sauce and noodles to the wok and stir until well combined and all the noodles are coated in the sauce. Put on serving platter and enjoy!

Five Element Analysis

Rice Noodles belong to the Metal Element and that's the basis for this dish and the garlic and onion add a little more Metal. The chicken adds the Wood Element and so does the broccoli. The soy sauce brings in the Water Element and so does the fish sauce. To balance this dish, serve an Earth Element dish that has some red chilis. I made a Thai Salad with lots of cucumber and slices of beef - both Earthy foods and a salad dressing that incorporates Serrano Chiles or Red Chili flakes - or both if you like things hot. See the next post for this recipe.

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