Not bad, had a mix of being salty and spicy at the same time.
Thoroughly enjoyed the recipe...I do recommend a little extra oyster sauce (maybe I didn't use enough!) and I also substituted Sambal Olek instead of the chile pepper as that's what I had on hand. Very easy to cook, even for an amateur like me!
I did as Helen did, and used chicken and egg noodles because that's what I had on hand. So simple and so delicious. Can't wait to try it with tofu.
this time i made it with fresh rice noodles but i used tofu instead of beef. I deep fried the tofu first, then marinated it and it was soooo good!
I enjoyed this recipe not only for the taste, but for the simplicity as well. Pad si iew is one of my favorite Thai dishes so I'm glad I came across this version. I also found this recipe at nikibone.com.
This was very easy to put together, considering it looked like a lot of ingredients. I used thinly sliced boneless, skinless chicken breasts instead of beef. I couldn't find fresh rice noodles, so I used dried thin ones. I will look for the fresh ones and try this again, it was very good and had lots of flavour.
This is great. Very simple to make. I put the meat in to marinate in the morning and stir fried it for dinner. I only had 1 lb. of fresh shanghai noodles and found this was just the right amount of sauce for that amount of noodles. I did not have any broccoli so I added some carrots that I gave a quick stir fry to and put them aside until time to reheat with the noodles. Thanks for the recipe.