Thursday, February 4, 2016

Pad See Ew

Thai Stir Fried Noodles


(Pad See Ew)


Thai Stir Fried Noodles aka (Pad See Ew), a common Thai dish that is eaten by people from various social classes ranging from poor to rich. Pad see ew is relatively affordable and tasty.The soft, chewy rice noodles pan fried with pork, Chinese broccoli and soy sauce, is a comfort food for everyone.The noodles can be made hot at the table with chili garlic sauce. This dish is an epitome of Thai fast food!, this delicious chewy pan-fried rice noodles is a very popular street food in Thailand, and it’s fundamentally easy to conjure up  at your home, within a matter of 15 minutes,you will have this dish ready to be served. Genuinely, this is one of my favorite Thai dishes.I highly recommend this to all of my loyal viewers. Last but not least, if you guys are interested in trying it, I highly recommend all of my loyal and supportive viewers to go to Sea Siam Restaurant, which is located at  Pinecrest Town Center Address: 12735 S Dixie Hwy, Miami, FL 33156.
 Thank you greatly for your support. 



8 ounces/200g rice stick noodles

  • 2 tablespoons of sweet dark soy sauce.
  • 2 tablespoons of oyster sauce
  • 2 teaspoons of regular soy sauce
  • 2 teaspoons of white vinegar
  • 2 teaspoons of sugar
  • 2 tablespoons of water
Stir Fry
  • 2 tablespoons of peanut or vegetable oil
  • 2 cloves of garlic cloves
  • 1 cup of chicken thigh (boneless, skinless), sliced into ¼" / 0.5cm slices
  • 1 large egg
  • 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
  1. Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. Drain when ready.
  2. Meanwhile, combine sauce ingredients.
  3. Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavor.
  4. When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
  5. Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that char-grilled flavor!
  6. Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
  7. Serve immediately.


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