Recipe of the Month: Pad See Ew

Written by SabaiThai. Posted in Blog

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Photo Credit: closeencountersofthecookingkind.com

This is a Thai noodle dish made with flat, wide rice noodles fried in soy sauce with meat, egg, and vegetables. It calls for strips of chicken and broccoli, Chinese broccoli, or bok choy. While pad see ew can also be made with dried rice noodles, it’s traditionally made with fresh – look for fresh wide rice noodles that come compressed in a package at your local Asian food store (in the refrigerated section). If using dried rice noodles, soak them first in hot water until they are softened but still slightly crunchy to taste, as they will be fried later. This very easy recipe only takes you 15 minutes to make. We hope you enjoy making and eating it at the same time. ENJOY!

Ingredients

  • 2 lb. (about 900 g) fresh wide rice noodles
  • 3/4 lb. to 1 lb. chicken breast or thigh, cut into strips
  • 2 cups Chinese broccoli (gai lan) or regular broccoli ( baby bok choy works too)
  • 4 cloves garlic, minced
  • 1 egg
  • 2-3 Tbsp. sherry OR cooking sherry
  • 1/2 cup fresh coriander for serving
  • MARINADE:
  • 1 Tbsp. oyster sauce
  • 2 Tbsp. soy sauce
  • 1 tsp. brown sugar
STIR-FRY SAUCE: (half this recipe for 1 lb. rice noodles or less)
  • 1 Tbsp. soy sauce
  • 1 tsp. dark soy sauce
  • 2 Tbsp. fish sauce
  • 1/4 tsp. white pepper
  • 1 Tbsp. lime juice
  • 1/3 to 1/2 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
  • 1 tsp. brown sugar

Directions

  1. If your fresh rice noodles come compressed together, take some time to separate them.
  2. Mix together the marinade and pour it over the chicken. Stir well and set aside to marinate while you prepare the other ingredients.
  3. Combine stir-fry sauce ingredients together in a cup and set near the stove.
  4. Heat a wok or very large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the garlic. Stir-fry 30 seconds to release the fragrance.
  5. Add the marinated chicken and stir-fry 5 minutes, or until chicken is cooked. When wok/pan becomes too dry, add a little sherry (1 Tbsp. at a time) to keep ingredients frying nicely.
  6. Add the vegetables and continue stir-frying 1-2 minutes, or until vegetables have slightly softened but are still bright green. Add 1 more Tbsp. sherry when pan becomes dry.
  7. Push ingredients to the side. Add another 2 tsp. oil, then crack the egg into this space. Quickly stir-fry to scramble the egg.
  8. Add the noodles and pour the stir-fry sauce over. Using 2 utensil and a gentle tossing-type motion, stir-fry everything together until noodles are a consistant color and have softened (about 2-3 minutes). Avoid over-frying your noodles or they will break and turn soggy.
  9. Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice.
  10. To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai Chili Sauce on the side and ENJOY.

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