Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.
Marinade
1-1.5 tablespoons freshly grated ginger
3-5 cloves garlic, minced
1 tablespoon tapioca starch
3-5 cloves garlic, minced
1 tablespoon rice cooking wine
1 tablespoon fish sauce
2 tablespoons dark sweet soy sauce
1 tablespoon oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped shallots
Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.
Ingredients
Marinated meat (above)
16 ounces wide rice noodles
2 tablespoons sweet dark soy sauce
2 cups broccoli florets
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoons oyster sauce
2 eggs beaten
1/2 teaspoon Thai pepper powder
Method
Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.
Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.
Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).
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