Thursday, May 28

Rice Vermicelli Stir Fry: Pad Mee'


Rice vermicelli -- also known as rice noodles or rice sticks -- are thin noodles made from rice. Like other type of rice noodle, rice vermicelli are a part of many Asian cuisines, where they can be eaten as part of a soup dish, stir fry, or salad. This rice vermicelli stir fry, or Pad Mee' in Thai, is a complete meal where you can enjoy the combination of the noodles, meat, and vegetables altogether. It's healthy, and flavorful!


You will need:
  • 8 oz. rice vermicelli
  • 1 cup boneless skinless chicken thigh/breast, cut in strips
  • 1 Tbsp oyster sauce + 1 Tbsp light soy sauce + pepper (for marinade)
  • 2 cups Chinese cabbage (Napa), shredded (regular cabbage works as well)
  • 1/2 cup yellow onion, thinly sliced
  • 1/2 cup red bell pepper, thinly sliced
  • 4-5 medium-sized dried Shiitake mushroom
  • 1/2 cup Chinese chive cut into 1 1/2" pieces
  • 1 Tbsp minced garlic
  • 3 Tbsp vegetable oil
  • 1/4 cup chicken broth or water
  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce, or ABC sweet soy sauce
  • 1 Tbsp sugar
  • Grounded black or white pepper to taste


Directions:

  1. Prepare rice vermicelli noodle according to direction on package. If you use the really thin kind, you only need to soak them in warm water for about 10-15 minutes. But if you use Vietnamese style (Bun'), you will need to cook the noodle in boiling water for about 2 minutes and flush with cold water. Drain noodle and set aside.
  2. Marinate chicken strips with oyster sauce, light soy sauce, and pepper. Set aside.
  3. In a small bowl, mix together chicken broth (or water), light soy sauce, dark soy sauce, and sugar. Set aside.
  4. Cut up all vegetables. For the dried Shiitake mushroom, soak in water until soft, then drain and squeeze off the water, discard the stems, and thinly slice to make about 1/2 cup.
  5. Heat the oil in a wok or large skillet over medium-high heat. Saute' garlic and chicken, until fragrant and chicken is partially cooked.
  6. Add onion and mushroom, cook until soft. If too dry, add a little water.
  7. Add rice vermicelli noodle, and seasoning sauce mixture. Stir and toss everything around until mixed well.
  8. Add Napa cabbage, Chinese chive, and bell pepper. Stir until the ingredients are mixed through, about 2-3 minutes. If too dry, add a bit more water (or broth). Season to taste. Serve hot.

4 comments:

  1. Not only does the food look amazing but I love that green dish/bowl you're serving it in. Where did you get it?

    ReplyDelete
  2. miri - Thank you! I got the bowl from a local Oriental Market, and I do love it too :)

    ReplyDelete
  3. Really nice site, I will come back again! I love Thai food, and happen to be looking for a recipe called Pad Mee Mapaan, but I had to look at your lovely site! Keep up the good work! :)

    ReplyDelete
  4. love rice noodles!!! i just had some with pumpkin. soo good.

    ReplyDelete

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