This week's featured recipe and tips by:

Brian Bates


Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences – he comes from a family of cooks (he and his two brothers are all professional chefs). He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade. He spent several years working different stations as well as apprenticing under head chefs – adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.He considers being culinary coordinator at Central Market Mill Creek “an awesome opportunity to experiment with the best ingredients.”His favorite kind of cooking is New Orleans-style Southern cooking.  

This is a dish best served all by itself - so that's easy!

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Cook your eggs in a separate pan and fold into the dish right before serving.

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Phad Si-Ew (Thai Rice Noodles)

Ingredients

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  • 1 pound fresh, wide, rice noodles (such as Sha Ho Fon)
  • 1/4 cup Thai dark soy sauce
  • 1/4 cup grated palm sugar
  • Vegetable oil
  • 2 tablespoons chopped garlic
  • 1 cup chopped collard greens or kale
  • 1/4 cup water
  • 1/2 cup shredded carrot
  • 1/2 cup baby corn, halved diagonally
  • 3 eggs, beaten with a dash of fish sauce

Directions

Prepare noodles by heating them for four minutes in the microwave, in their package, until they’re warm enough to separate easily. Don’t try to unravel individual noodles until they heat up in the sauté process. Set aside.

Combine soy sauce and palm sugar in a large bowl until sugar dissolves. Place rice noodles in mixture and toss to combine. Set aside.

Heat wok over medium-high heat and add 2 tablespoons oil. When hot, add garlic and stir until toasted. Add collards and water and stir until wilted; then add carrot and corn and stir for one minute.

Add noodle mixture to wok and stir constantly until heated through. Push everything in pan to one side and pour eggs into empty side. Stir eggs until set but still soft, then stir eggs into noodles. Serve hot.

 

Recipe from Central Market Mill Creek - Culinary Resource Center
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