Chef Tukta B. Long
Café Lotus, Brattleboro, VT
- 32 oz. rice noodles, soaked
- 3 tsp canola oil plus extra as needed
- 3 cloves crushed garlic
- 2/3 pound chicken or pork (cut into thin strips)
- 2 Tbsp black soy sauce (A dark, thick soy sauce)
- 1 tsp fish sauce
- 2 Tbsp light soy sauce
- 2 Tbsp oyster sauce
- 2 ½ tsp sugar
- 2 tsp rice vinegar
- ¼ cup water (add more as needed)
- 1 cup each, shredded, cabbage, carrot and collard greens
- 2 large eggs
- Pinch white pepper
Heat oil on medium-high. Add garlic and sauté until almost golden. Add meat and cook through.
Add noodles, seasonings, carrot and cabbage. Stir-fry until the noodles soften. Add collard greens and continue cooking until all the vegetables are soft.
Move the noodles to one side of the frying pan. Add a small amount of cooking oil. Add eggs and scramble.
Mix eggs into the other ingredients. Season with pepper. Serves 4-6.
Recommended wine/beer for Pad See-Eew (Stir Fried Noodles with Mix vegetable):
Wakatake “Onikoroshi” Sake Junmai Daiginjo [Shizuoka, Japan]
One of the guiding principles in pairing food and wine that I have always preached on this program—it has actually become something of a mantra—is that the wine of a region is nearly always a natural partner for its cooking. There should be little surprise then in my choice of a splendid Sake to accompany Chef Tukta’s stir fry. Though fermented from milled rice, sake is not rice wine! Its production, in point of fact, is much more akin to beer than wine. Having granted that, let us also recognize that modern sake shares wine’s subtlety and finesse. “Onikoroshi” means demon slayer and, accordingly, it stands ready to do battle with the product of most any wok! Unlike poor quality sakes of old, Wakatake should be served properly chilled. Present this to your guest and they will think you a descendant of a shogun warrior.