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Thai Fried Noodles (Pad Siewe)
Thai Fried Noodles (Pad Siewe)

Before you jump to Thai Fried Noodles (Pad Siewe) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

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Probably the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables faster than your stove, and use a lot less electricity. Many individuals incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Conserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all do, without difficulty. A lot of it really is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to thai fried noodles (pad siewe) recipe. To make thai fried noodles (pad siewe) you need 10 ingredients and 18 steps. Here is how you do that.

The ingredients needed to prepare Thai Fried Noodles (Pad Siewe):
  1. Provide 8 oz dried rice or egg noodles
  2. Get 1/2 lb Pork
  3. Take 7 clove garlic
  4. Get 3/4 lb Napa cabbage
  5. Get 4 each eggs
  6. Use sauce
  7. You need 3 tbsp oyster sauce
  8. You need 3 tbsp low sodium soy sauce
  9. Prepare 1 tbsp sugar
  10. Use 1 tsp ground black pepper
Instructions to make Thai Fried Noodles (Pad Siewe):
  1. Put noodles in a container, cover with warm water. Let soak 30 minutes. Should feel flexible, but not soft like typical pasta.
  2. Slice pork very thin. I used a pork chop, about 1 inch thick. Sliced across the thinner width, about 1/8 thick.
  3. Dice garlic
  4. Thinly slice cabbage, Napa or Chinese cabbage works the best, but regular green cabbage works, but takes a little longer to wilt. Try to keep slices about 1/4 inch wide.
  5. Take your eggs, scramble them in a container. I like to mix about 1 tablespoon cream in with them, but the original recipe doesn't call for this.
  6. Mix sauce ingredients together.
  7. Heat about 4 tablespoons oil on medium high heat in a larger skillet, stir-fry or wok. I am using an 11 inch stir-fry in the pictures.
  8. After oil is hot, add garlic, stir for about 30 seconds.
  9. Add pork to oil, stir fry until just cooked. About 2-3 minutes depending on thickness.
  10. Add drained noodles to pork. I usually just pull them out of the water with my hands, give a little shake, and put them in the pan.
  11. Stir all the time, just use a folding motion. Cook about 3 minutes. The noodles should soften when ready. If they are too long, I will take a scissors to them in the pan, and shorten them a little "cut them".
  12. Add sliced cabbage, keep stirring until wilted. Reduce heat to medium.
  13. Give sauce one last stir, add to pan. Keep stirring until well mixed, about 2 minutes.
  14. Remove noodle mixture from pan
  15. Add 2 tablespoons oil to pan. Give eggs one last stir, add to pan.
  16. Stir eggs until hallway cooked.
  17. Add noodle mixture back to eggs, stir eggs through.
  18. Serve, diced green onions make a good garnish

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