My daughter also likes to add more vegetables besides broccoli because when she ordered this at a restaurant, it also had carrots and cabbage. Last of all I altered the stir-fry sauce because that also normally normally contains oyster sauce!
Our Thai student gave me a great compliment tonight when he told me that it tastes like what his mother makes! Also two other students even asked me for this recipe!
Gluten Free Pad See Ew - for 8
(1) Rinse 1 pound of chicken/sirloin and cut into thin bite sized pieces.
(2) Marinate the meat with 2 T gluten free tamari, 2 t sesame oil and 1 T brown sugar.
Put in fridge for at least 30 minutes.
2. Prepare vegetables:
(1) Wash and then cut 3-4 cups of broccoli florets.
(2) Thinly slice 2-3 medium carrots or use that fancy kitchen tool that peels carrots in multiple strips.
(3) Thinly slice a quarter of a head of cabbage.
(4) Mince 6-8 cloves of garlic.
3. Preparing the egg strips: Cook 2 eggs like an omelet and then cut into strips. Then Set aside.
4 Soak 3/4 of a pound of Rice Flake noodles (Any wide noodle) :
(1) Put 1 pound of wide rice noodles into a glass dish with boiling water to soften. I usually put a piece of foil over the top to keep the heat in. Add additional water as necessary. This can take about 20 minutes, give or take. Watch them, drain them when they are ready.
(2) Or boil them according to directions.
5. Prepare stir-fry sauce: Mix together in a glass dish - 10 T gluten free tamari, 4 1/2 T brown sugar, 2 T fish sauce, 1 tsp. salt, and 1 1/2 tsp. pepper. Set aside.
(1) Put 2 T oil into a large skillet and let warm up, add the garlic and 1 T bean sauce.
Stir-fry for 30 seconds.
(2) Increase the heat and add the meat and stir-fry until done. Remove and put in covered dish.
(3) Add 1 T more oil and add the vegetables; stir-fry for 2-3 minutes until crisp tender.
(4) Then add the stir-fry sauce and add the chicken back in and egg strips.
(5) Gently stir the noodles slowly while you drizzle the stir-fry sauce over them and combine all the ingredients with the sauce. Note: I couldn't use all my noodles, so gauge how much you can put in so the noodles aren't too dry. My daughter likes to have this served with a side of Thai peanut sauce. You can find that on the Gai Pad Prik recipe below.
For serving: Put tamari on the table and a small bowl of chopped peanuts so people can add what they like to their plates. One of our Vietnamese students also put out the Sriracha sauce. He uses it like Americans use ketchup!
Check out some of the other curries on this blog!
Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)
Rose's Authentic Chinese Yellow Curry (From a Taiwanese friend who brought this to a potluck)
Thai Salmon & Vegetables in Green Curry ( Modified recipe from Internet search)
Massaman Chicken Curry with Yams & Pineapple (Modified recipe from back of curry paste & Thai recipe)
Spectacular Chicken Panang Curry (Modified recipe from back of curry paste & recipe)
Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)
Gluten Free Thai Chicken & Pumpkin Curry (From Internet search)
Thai Salmon & Butternut Squash in a Red Curry (From an Internet search)
Thai Salmon & Butternut Squash in a Red Curry (From an Internet search)
Vietnamese Saigon Style Tofu Curry (Idea from Internet search; curry sauce recipe from Rose)
Other Thai Recipes on This Blog
Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)
Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce (From Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
A Thai Mom Teaches Me How to Make Tom Yum Kung
Delicious Gluten Free Thai Wraps (From Internet search)
A Thai Mom Teaches Me How to Make Tom Yum Kung
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