I use a Thai one, but an Indonesian one like kecap manis will work too. Sweet Dark Soy Sauce: This is the thick and viscous type.However, you may need to adjust the seasonings depending on how salty the broth is. You’re welcome to use a homemade chicken broth. If using low sodium chicken broth, you may need to increase the amount of fish sauce and soy sauce. Chicken Broth: I used an Asian style clear chicken broth which is not low sodium.Sliced mushrooms or carrots would also be a great addition. The baby corn is optional, but I like its sweet nutty flavor. You’re welcome to use any other Asian greens such as bok choy, choy sum, or even just regular broccoli. Veggies: I used Chinese broccoli (kailan) and baby corn.You can purchase them pre-cut, or as noodle sheets from which you can cut your own noodle strands from. Fresh Flat Wide Rice Noodles: Try to find these at an Asian grocery store or fresh noodles shop if there is one where you’re located.Some other good choices are rice bran oil and vegetable oil. Oil: I use canola oil, but any cooking oil with a high smoke point and neutral flavor is fine.Deseed them to make the dish milder, or omit completely if you prefer to make this dish not spicy at all. Feel free to adjust the amount of chilies you use depending on your heat level preference. Fresh chilies: Bird’s Eye or any small hot chilies will taste great.I’ve cut them into bite-sized pieces, and marinated with oyster sauce, sesame oil, and ground white pepper. Chicken Marinade: I used boneless and skinless chicken thighs, but boneless and skinless chicken breasts will work too.If you love Thai fresh flat wide rice noodle dishes like Pad Kee Mao and Pad Se Eww, you’re going to want to try this tasty, yet very humble dish! Ingredients It’s absolutely sublime when served with the charred fresh rice noodles. The gravy is thickened with a corn starch slurry and becomes wonderfully glossy and thick. Charring them first also gives this dish a smoky “wok hei” (wok breath) flavor.
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