Thai cuisine · Dough, Pasta & Rice

Pad Si Ew Talay

Wide rice noodles with shrimp, squid and Chinese cabbage fried smoky-hot in dark soy sauce over the highest heat.

Ingredients · for 4 servings

• 600 g wide rice noodles (fresh, or 300 g dried)
• 300 g shrimp
• 200 g squid rings
• 200 g Chinese cabbage
• 4 cloves garlic
• 2 eggs
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 4 tbsp vegetable oil
• 1 tsp white pepper

Instructions

1. Carefully separate the fresh rice noodles (soak dried ones per package instructions for 8 minutes), cut the Chinese cabbage into 3 cm pieces, and slice the garlic.
2. Stir together the dark and light soy sauce with oyster sauce, sugar and white pepper to make a seasoning sauce.
3. Heat 2 tbsp oil in a wok until smoking, fry the garlic for 15 seconds, then add the shrimp and squid and cook for 2 minutes until just done; remove and set aside.
4. Add the remaining oil to the wok, put in the noodles, and let them sit undisturbed for 2 minutes until they develop dark char marks on the bottom, only then flip once.
5. Push the noodles aside, crack the eggs at the edge, let set for 30 seconds, break up roughly, then add the cabbage and seasoning sauce and toss everything for 2–3 minutes until the cabbage wilts but keeps some bite.
6. Fold the seafood back in, warm through briefly, and serve immediately on flat plates with freshly ground pepper.