The secret to making pad siew is finding dark sweet soy sauce. We get ours at a neighborhood Asian/Mexican grocery store. Uwajimaya also carries it in the Seattle area. It’s similar in consistency and flavor to molasses, and it makes the dish. Our next big step will be finding fresh, hand-cut wide rice noodles. For now, we’re just using the widest store-bought rice noodles we can find.
Make the marinade. If you’re making meat, marinade it for an hour or so in advance. If you’re going vegetarian, just make the marinade when you’re making everything else.
Combine 1.5 tablespoons grated gingers, 5 cloves minced garlic, 1 tbsp rice cooking wine (mirin), 1 tbsp fish sauce, 2 tbsp dark sweet soy sauce, 1 tbsp oyster sauce (hoisin), 1 tbsp sugar, 1 tsp sesame oil pepper, 1 tbsp chopped green onions, and a tbsp chopped shallots. Stir all together.
Bring a pot of water to boil, and cook the 8 ounces of wide rice noodles until they’re al dente. Drain and toss in a bowl with sweet soy sauce, until they’re thoroughly coated.
Fire up the wok on medium-high to high. Add a bit of vegetable oil, and stir in carrots sliced on the bias, about 1 cm thick. Keep stirring, and as they start to brown, toss in 2 cups worth of broccoli florets. Stirfry these about 30 seconds. Add a splash of mirin to create some steam. Put the wok lid on for maybe 30 seconds if you’d like your carrots and broccoli a bit softer.
Add the noodles, stir them about in the wok, then push all the contents to the side, making a circle in the middle. Add a little vegetable oil, and 3 eggs. Stir the eggs, then let them sit until they set. Fold everything together, and add 2 tbsp dark sweet soy sauce, 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp oyster sauce and stirfry thoroughly, letting the noodles get a bit crispy in places. Don’t let the vegetables get too soft. The broccoli should remain a bright green.
This is a lot of ingredients, but once you have everything on hand, it comes together quite quickly. After we found this recipe on epicurious, we were hooked, and now we make this nearly weekly.
- 1 tbsp grated ginger
- 5 cloves minced garlic
- 1 tbsp rice cooking wine (mirin)
- 1 tbsp fish sauce
- 2 tbsp dark sweet soy sauce (a key ingredient)
- 1 tablespoon oyster sauce (hoisin)
- 1 tbsp sugar
- 1 tsp sesame oil
- freshly ground black pepper
- 1 tbsp chopped green onions
- 1 tbsp chopped shallots
- 1/2 pound meat of your choice (optional, or use tofu or skip entirely)
- For the stirfry
- 8 ounces wide rice noodles
- 2 tbsp sweet dark soy sauce
- 2 cups broccoli florets
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 2-3 eggs