Phad Mee Shanghai
Stir-fried Shanghai Noodles with Beef
Servings: 21 teaspoon cornstarch 1 tablespoon soy sauce 1 tablespoon rice wine or sake 1 teaspoon sesame oil ½ pound flank steak, thinly sliced diagonally across the grain 3 tablespoons canola oil, divided 3 cloves garlic, minced 1 cup snow peas or choy sum 1 pound Shanghai noodles or Udon noodles, about 2 cups 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 teaspoon sugar 2 tablespoons water, or chicken broth or more as needed
Stir cornstarch, soy sauce, rice wine and sesame oil in a medium size bowl. Stir in beef and let marinated for 30 minutes.
Heat a wok over high heat and add 1 tablespoon canola oil and fry beef until cook, about 2 minutes, set aside on a plate. Rinse the wok with hot water.
Heat the wok over high heat; add 2 tablespoons canola oil and garlic. Stir in a snow peas, stir for 15 seconds then stir in noodles for another 15 seconds. Stir in oyster sauce, dark soy sauce, sugar and water, mix well and cook until the water is all evaporated. Stir in beef and serve right away.
Cook note: Linguini and udon are noodle choices that work great when Shanghai noodles are not available.
Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom
Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of Udon noodles (enrich wheat flour).© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com