Saturday, July 11, 2020

【泰式酱油炒粿条】Pad See Ew Recipe ผัดซีอิ้ว



这款泰式炒粿条是每次到泰国餐厅就会点的一道面食,比起 Pad Thai, 我更喜欢这款炒粿条。
可能因为它口味很像我思念的马来西亚槟城炒粿条吧!

I like to order this stir fried flat rice noodle at Thai restaurants, the taste of "charred" in this dish is very similar to my favorite Penang Char Kuay Teow, brings me right back to the humid street of South East Asia.


Ingredients:(for 1 portion)
150 gm Kuay Teow/Flat rice noodle (cut into 1/2 inch in width)
A small bunch of Chinese Kai Lan
1/3 cup of sliced marinated Meat of your choice
1 Egg
1 tbsp Lard & Crispy pork lard
1 tsp Minced Garlic
1 tbsp Chili paste Optional

Sauces:
2 tsp Light Soy sauce
1 tsp Nam Pla/ Fish sauce
1 tsp  Sweet soy sauce  (I used ABC Sweet Soy Sauce)
1/2 tsp Oyster sauce
3 tbsp Water

材料:(1 份炒粿条的分量)
150 克 粿条 (切1/2寸宽的长条,掰开)
1 小把 芥兰 切段
1/3 杯 腌好的 肉片
1 只 鸡蛋
1 小勺 蒜蓉
1 大勺 辣酱 可无

酱汁:
2 小勺 生抽/酱油 
1 小勺 鱼露/ Nam Pla/ Fish sauce
1 小勺 甜酱油/ Sweet soy sauce  (我用了ABC牌的)
1/2 小勺 蚝油 
3 大勺 水




1. Prepare all ingredients accordingly, slice and marinate the meat with some salt, cooking wine, pepper powder and sesame oil. Clean and cut Kai Lan into 2 inches long.

2. Try separating the Kway Teow with as much as possible, this will make stir frying a lot easier.

3. If you do not have pork lard/crispy pork lard ready at home, cubed around 1-2 tbsp of pork fat, cook with 2 tbsp of water at medium low heat until fat rendered and the pork fat become crispy.

4. Mix together all ingredients listed under sauces. Use as you need and stored remaining in a glass jar.

1. 把材料都准备好,芥兰洗净切段,肉切片用一点料酒,酱油,胡椒粉和食盐腌好。粿条用手掰开,这样炒的时候才容易炒散。

2. 如果家里没有已经准备好的猪油渣和猪油,可以切点猪脂肪切丁,加点水熬制成猪油和猪油渣。

3. 把所有酱汁里列出的酱料混合,装到一个干净的瓶子里, 用不完的可以冷藏下次再用。


5. Heat the wok at high heat, add pork lard and crispy pork lard with 1 tsp of minced garlic, Stir for 30 seconds and crack one egg and break into small pieces using a spatula, now add the marinated meat until it changes color.

6. Add flat rice noodle and keep stirring to loosen the noodle, add 1 tbsp of the sauce mixture and cook for 1 minute.

7. Add chili paste now if you like your noodle spicy,  add another 1 -1 1/2 tbsp of sauce mixture (according to your taste), continue cooking for 1-2 minutes. Add Chinese Gai Lan and stir for 1 more minute before turning the stove off, serve hot.

4. 热上一口锅,加入猪油和猪油渣和1小勺的蒜蓉,大火炒香之后加打入一只鸡蛋炒散后加入肉片炒至变色之后加入粿条,大火炒散,加入1大勺的酱汁快炒1 分钟左右。

5. 想要吃辣的现在可以加辣酱,再加入1-1 1/2 大勺的酱汁(根据口味调整),继续翻炒1分钟,加入芥兰炒至断生即可。

注:这款炒粿条是个快手面食,只要材料都准备好,基本上五分钟即可准备好了哦!





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