Stir-Fried Noodles with Soy Sauce

In Thai, this dish is simply called kwit-teeo pat see-eew, or rice noodles stir-fried with soy sauce. You'll not it uses all three kinds of soy sauce commonly used in Thai kitchens. I think this dish goes best with pork, but you'll also easily find it on the street with chicken. Seafood is less common due to the over-powering tastes of the sauces.

Pat See-Eew

Rice noodles stir-fried with soy sauce and pork

(2 Servings)

Ingredients

Large rice noodles250 g / ½ lb
Chinese kale leaves4 stalks
Vegetable oil3 Tbl
Garlic1 TblChopped
Marinated pork (see below)140 g / 4 ozSliced thin
White soy sauce1 Tbl
Seasoning sauce1 ½ Tbl
Black soy sauce1 Tbl
Sugar1 Tbl
Eggs2
Ground black pepper1 tsp

Marinated Pork

Pork tenderloin140 g / 4 ozSliced thin
White soy sauce1 Tbl
Sugar1 tsp
Salt½ tsp
Flour½ tsp

Preparation Method

  • To make the marinated pork, stir sliced pork together with soy sauce, sugar, salt and flour. Marinate at least 30 minutes.
  • Separate the rice noodles and set aside.
  • Wash the kale leaves and slice them into bite sized pieces.
  • Heat the wok with two tablespoons of the vegetable oil. Stir-fry the garlic until crispy. Add the marinated pork and stir-fry until cooked through. Add the rice noodles and cook through. Season with the white soy sauce, seasoning sauce, black soy sauce and sugar, stir-frying to mix thoroughly. Push the noodle and pork mixture to one side of the wok and add the remaining one tablespoon of vegetable oil. Scramble the eggs in the vegetable oil. When the eggs are set, mix them in with the noodles and pork, then add the kale and stir-fry until the kale begins to wilt. Transfer to plates, sprinkle the ground black pepper over the noodles and serve with ground dried chillies and spur chillies in vinegar.
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