Thai- Chinese noodle Stir fried : pad mee-suar

                2 weeks ago was the start of Thai-Chinese vegetarian festival call “Kin Jea” (I already talked about this in mung bean stir fried blog) that inspired me to make this menu.  This egg noodle stir fried is very popular in this festival, because it is tasty and fuels you up.  In Thailand we use this special kind of thin long egg noodle called Mee-Suar cooked in boiling water (you can also use angel hair pasta) then stir fried it with vegetables like cabbage, carrot and dried shitake mushroom.  In this case you can use ready to use coleslaw mix that will work too.  If you can’t find dried shitake mushroom you can use any kind of mushroom instead, but the best one is dried Shitake mushroom of course (Why dried not fresh shitake mushroom, because the dried one has more umami taste than the fresh one).  Now let’s get start cooking.

Ingredients

8 oz. thin long egg noodle or angel hair pasta

3 cup thin sliced cabbage and shredded carrot /or ready to use coleslaw

1 celery stock sliced thin

4-5 dried shitake mushrooms

3 tbsp. vegetable oil

3 tbsp. light soy sauce

1 tbsp. pepper

Cooking instructions

1.       Add noodle into boiling water and cook for about 3 minutes for egg noodles or follow directions to cook for angel hair pasta then drained and set aside.

2.       Rehydrate dried shitake mushroom by soaking them in warm water for about 4-5 minutes or until it becomes soft then cut it into strips.

3.       Preheat the large pan or wok in high heat add oil, when the oil is hot add shitake mushrooms and stir it about 30 seconds then add vegetables and stir it about 1 minute then add cooked egg noodle, soy sauce and pepper.  Keep stirring about 3-5 minutes, then turn the heat off.

4.       Serve as a main dish or as a side dish.

Pad Woon Sen : stir fried mung bean noodle

In Thai we call it Pad-Woon-Sen.  This dish you can find in a lot of Thai restaurants.  This is another favorite dish of American people, because it’s not spicy and tastes good. My hubby and a lot of Americans I know love this dish.  This is a low-cab dish because Woon-Sen or mung bean noodle is made from mung bean that has protein in it not carbohydrate like normal noodle or pasta.  Mung bean noodle some people call clear noodle or glass noodle because the noodle itself is clear just like glass.  It has no taste by itself, but absorbs sauce very good.  You can find it in an Asian grocery.  Usually this dish you can add anything in it, meat or vegetable depending on what you like.

Ingredients

½ cup meat (if vegetarian use mushrooms: in the picture I use pork and shrimp)

3 hand full mung bean noodle           

2 eggs

1 stock green onion cut into 1 inch

3-4 tbsp. light soy sauce

1-2 tsp. sugar

½ cup thin slice cabbage

1/4 cup  celery

1 tsp. White pepper (optional)

1 tbsp. oil

1 tp. Mince garlic

1-2 tbsp. water

Cooking instructions

1.      Soak mung bean noodle with warm water about 5 minutes.

2.      Add 2 tbsp light soy sauce and 1 tsp. sugar in meat and marinate about 5-10 minutes.

3.      In a large pan turn the heat on medium high heat add oil and wait until oil is hot.

4.       Add garlic cook until golden brown add meat stir until meat cooked.

5.      Add egg stir it just like you make scrambled eggs when egg cooked add cabbage stir  about a couple of times

6.      Add soak mung bean noodle stir till it mixed together add light soy sauce , sugar, water (if need) keep stirring until it is mixed well

7.      At the end add green onion and celery, then turn the heat off

8.      Pour it in the serving and sprinkle it with white pepper and cilantro.

Try this dish you will love it!!!

Start cooking!!! Pad Thai



Pad Thai



        Why I picked Pad Thai 1^st?  The answer is Pad Thai is the most famous of all Thai foods because it has Thai in the name, so it’s easy to figure it out.  It’s Thai food for sure!  Pad Thai was born after world war 2 when the Thai Prime minister at that time named it because he wanted Thai people to be proud of their selves and bring Thailand to be known internationally.   Also, my American friend always is begging me to teach her how to cook it, so it’s time to put it together.  I have to be honest with you, I have never cooked Pad Thai in Thailand (ha ha).  In Thailand we havePadthai food venders everywhere and Pad Thai is one of the most popular Thai foods that all of the venders sell.  Plus Pad Thai needs a lot of ingredients to prepare it.  That’s why I never make it myself in my home country, because it is easier to buy rather than make it.  Pad Thai in Thailand usually uses tofu or shrimp.  We don’t have Pad Thai with chicken or beef like in America.  Anyway after my friend continued begging me to make Pad Thai, I decided to call my mom and ask her for the recipe and it came out like this.

Note: If you cannot find some ingredients around your local grocery store.  Don’t worry, I have a substitute option for you.

Pad Thai Shrimp

½ pound of shrimp (peeled, de-veined)

7 oz dry thin rice noodle ( about 1/2 package)

Thin rice noodle

½  cup pad Thai sauce or more up to you taste bud!!(recipe follow)

½  cup super firm tofu (small cut)
4 tbsp  vegetable oil
1 cup water
1/4 cup a garlic chive cut into 1 inch (or green onion)

Bean Sprouts

2 eggs
1 cup bean sprouts
1 tbsp. sliced Shallot

1 tbsp. minced garlic
2 tbsp. roasted peanut (crushed)

Dried Shrimp

Sweet&salted Radish

3 tbsp. dried shrimp (if you cannot find it don’t worry about that)
2 tbsp. minced Thai sweet & salted  radish (if you cannot find it don’t worry about that)

2 slice lime

1 tsp. dry chili (optional)

Pad Thai Sauce or Tamarind sauce

1/2 cup of tamarind juice

Note : Tamarind juice comes from adding hot water on tamarind fruit and let it sit for 5-10 min. and squid the seed and fiber out.  In the USA I found some tamarind juice concentrated.  If you cannot find it use vinegar, but I highly recommend you use tamarind juice.

Tamarind juice

 ¾  cup of palm sugar (or brown sugar)

¼ cup of fish sauce (or soy sauce, but I highly recommend fish sauce)

2 shallots minced (about 3 tbsp)

1 tsp. chili (optional)

1 tbsp. vegetable oil

Cooking Instructions:

1.       Heat up the small sauce pan and add vegetable oil.  When it’s hot add shallot stirred until golden. (don’t burn)

2.       Add Tamarind juice, brown or palm sugar, fish sauce and chili (optional)

3.       Boil until it gets thick (about 10 minute)

4.       Remove from stove

Note: If you don’t use it all keep it in refrigerator up to 3 months.  Also I use it for another recipe like crunchy noodle and Chicken tamarind sauce.

Cooking Instructions:

1.       Soak dry noodle with hot water about 5 minute, drain it set aside.

2.       In the pan heat 2 tbsp. of oil until hot add shrimp stir until cook set aside.

3.       In the same pan add the rest of oil add shallot, garlic cook until golden add tofu, radish and dried shrimp (If you can find them)

4.       Add egg, scramble egg, when it has cooked add Pad Thai sauce and 2 tbsp. water

5.       Add soaked noodle, stir it until noodle has absorbed sauce.  If noodle is too dry add remaining water.

6.       Add cooked Shrimp, stir it till mixed well

7.       At the end add ½ cup of bean sprout and garlic chive (or green onion).  Turn off the heat

8.       Serve with fresh bean sprout, crushed peanut, a slice lime, dried chili (optional)

How do you eat it? (Don’t think this is a silly question, some folks ask me this question for real!!) For me, I squeeze lime over noodle mix fresh bean sprout, crushed peanut and dried chili together. Now dig in!!!