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Before you jump to Thai Fried Noodles (Pad Siewe) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

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A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not that difficult. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to thai fried noodles (pad siewe) recipe. You can have thai fried noodles (pad siewe) using 10 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to prepare Thai Fried Noodles (Pad Siewe):

1. You need 8 oz dried rice or egg noodles
2. Prepare 1/2 lb Pork
3. Take 7 clove garlic
4. You need 3/4 lb Napa cabbage
5. You need 4 each eggs
6. Take sauce
7. Provide 3 tbsp oyster sauce
8. Get 3 tbsp low sodium soy sauce
9. Take 1 tbsp sugar
10. Prepare 1 tsp ground black pepper

Steps to make Thai Fried Noodles (Pad Siewe):

1. Put noodles in a container, cover with warm water. Let soak 30 minutes. Should feel flexible, but not soft like typical pasta.
2. Slice pork very thin. I used a pork chop, about 1 inch thick. Sliced across the thinner width, about 1/8 thick.
3. Dice garlic
4. Thinly slice cabbage, Napa or Chinese cabbage works the best, but regular green cabbage works, but takes a little longer to wilt. Try to keep slices about 1/4 inch wide.
5. Take your eggs, scramble them in a container. I like to mix about 1 tablespoon cream in with them, but the original recipe doesn't call for this.
6. Mix sauce ingredients together.
7. Heat about 4 tablespoons oil on medium high heat in a larger skillet, stir-fry or wok. I am using an 11 inch stir-fry in the pictures.
8. After oil is hot, add garlic, stir for about 30 seconds.
9. Add pork to oil, stir fry until just cooked. About 2-3 minutes depending on thickness.
10. Add drained noodles to pork. I usually just pull them out of the water with my hands, give a little shake, and put them in the pan.
11. Stir all the time, just use a folding motion. Cook about 3 minutes. The noodles should soften when ready. If they are too long, I will take a scissors to them in the pan, and shorten them a little "cut them".
12. Add sliced cabbage, keep stirring until wilted. Reduce heat to medium.
13. Give sauce one last stir, add to pan. Keep stirring until well mixed, about 2 minutes.
14. Remove noodle mixture from pan
15. Add 2 tablespoons oil to pan. Give eggs one last stir, add to pan.
16. Stir eggs until hallway cooked.
17. Add noodle mixture back to eggs, stir eggs through.
18. Serve, diced green onions make a good garnish

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