Thursday, July 21, 2011

Week 2: David - Vanilla Pad See Ew

Both Julie and I immediately thought of using the vanilla to flavor beef for MDSBWFC: Vanilla.  I trialed some different flavorings with hamburgers, which resulted in some of the strangest burgers ever.  The two major ideas we had were to braise some beef with a vanilla bean in the braising liquid and to make a beef noodle dish. We decided to make a Pad See Ew which ended up having a delectable salty, sweet, spicy, rich flavor.

Vanilla Pad See Ew

14 oz wide rice noodles
2 eggs
3 Tbsp soy sauce + 3 Tbsp water
1.5 lb sirloin
3 cloves garlic, finely chopped
3 fresh red chilies, finely chopped
2 red bell peppers, chopped
1/2 lb mushrooms, sliced
1/2 lb snow peas

1 Tbsp soy sauce (always use low sodium!)
1/2 Tbsp vanilla extract
2 dried red chilies, reconstituted and finely chopped (I use Japones)
1 tsp cinnamon
1 Tbsp oil
1 Tbsp water

4 Tbsp oyster sauce
1 Tbsp dark brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Marinate beef in marinade for at least 4 hours.

Stir fry beef, garlic, chilies, bell peppers, mushrooms, and snow peas in batches and place to the side.  Make sure the garlic and chilies are evenly distributed.

Cook rice noodles in boiling water for 3 or 4 minutes.  Meanwhile, scramble the eggs in wok.  Add soy sauce/water mixture and 2 Tbsp oil to eggs, then dump in rice noodles.  Fry until noodles have absorbed all the liquid (add more water if noodles are too chewy).  Add meat and vegetables and mix well.  Add sauce and cook until bubbling.  Remove from heat and serve.