Chef Leah Cohen shows Wendy how to make chicken satay and pad see ew.
Pad See Ew
16 ounces fresh flat rice noodles, cut in 1/2-inch-thick noodles lengthwise 12 ounces beef sirloin, thinly sliced across the grain
4 teaspoons soy sauce2 teaspoons baking soda
3 tablespoons sweet dark soy sauce3 tablespoons oyster sauce
4 teaspoons Lee Kum Kee Premium Soy Sauce4 teaspoons granulated sugar
1/4 cup canola oil3 large eggs3 garlic cloves, finely chopped3 cups choy sum, coarsely chopped
1 cup bean sprouts
4 Pickled Chilies, thinly sliced, plus 2 tablespoons of the pickling liquid
1/4 teaspoon white pepper
1/2 cup chopped fresh cilantro leaves
Thai dried chili flakes, to taste
1.Put the beef in a bowl, add the soy sauce and baking soda, and mix to combine well. Let marinate at room temperature for 15 minutes.
2.Whisk together the dark soy sauce, oyster sauce, premium soy sauce, and sugar in a small bowl.
3.Bring a medium pot of water to a boil. Add the beef and cook for 20 seconds, stirring once. Drain the beef, transfer toa large plate in a single layer, and leave in the refrigerator until cooled, about 10 minutes (this will stop the beef from overcooking). This step can be done several hours in advance.
4.Cook the dish in two batches: Heat half of the oil in a large cast-iron pan or flat wok over high heat until the oil begins to shimmer. Add half of the eggs (being careful because it will splatter). Let the eggs sit until they just begin to set, about 30 seconds, then, using a spatula, scramble them. Add half of the garlic and cook for 20 seconds longer. Stir in half of the noodles, beef, and sauce and cook, stirring constantly, for 2 minutes. Add half of the choy sum and cook until it just begins to wilt. Remove from the heat and stir in half of the bean sprouts, chilies, pickling juice, and white pepper and transfer to a shallow bowl or platter. Repeat the process with the remaining ingredients. Garnish with cilantro and chili flakes.
Chicken Satay Skewers
3/4 cup unsweetened coconut milk
2 heaping tablespoons Thai Red Curry Paste or Maesri brand
1 tablespoon Squid Brand fish sauce
1 tablespoon (packed) light brown sugar
1 teaspoon kosher salt1 teaspoon ground turmeric
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
30 8-inch wooden bamboo skewers, soaked in water for at least 30 minutes before use
1.Whisk together the coconut milk, curry paste, fish sauce, brown sugar, salt, and turmeric in a large bowl until smooth. Add the chicken and toss well to coat. Cover and refrigerate for at least 8 hours and up to 24 hours.
2.Remove the chicken from the marinade and lightly blot with paper towels to remove some of the marinades. Thread each piece of chicken onto a skewer, using three-quarters of the skewer, leaving the bottom half empty so the person has something to hold on to when eating.
3.Preheat the grill to high or a grill pan over high heat. Put the skewers on a baking sheet and drizzle with some of the oil. Grill until cooked through and charred on both sides, about 5 minutes per side. Transfer to a platter and serve with the peanut sauce on the side. Serve with Steamed Jasmine Rice or Coconut Rice.
1 can unsweetened coconut milk
3/4 cup unsweetened natural creamy peanut butter
1/4 cup granulated sugar
1/4 cup Thai Red Curry Paste or Maesri brand
2 tablespoons apple cider or distilled white vinegar1 teaspoon kosher salt
2 tablespoons chili-garlic sauce (optional)
1.Combine the coconut milk, peanut butter, sugar, 1/2 cup of cold water, curry paste, vinegar, and salt in a medium saucepan and bring to a simmer over medium heat. Cook for 5 minutes. Stir in the chili sauce, if using.
2.Transfer the sauce to a medium bowl and let cool to room temperature. The sauce can be made up to 3 days in advance and stored, tightly covered, in the refrigerator. Bring to room temperature before serving.