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Tuesday, May 14, 2019

Pad See Ew (Thai Stir Fried Noodles)

Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!
Pad See Ew (Thai Stir Fried Noodles)



    Pad See Ew (Thai Stir Fried Noodles) , .


    4,9 ★★★★★ | Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!

    Total Time: 50 Minutes,Servings: 2 Servings



    Ingredients :
    • Noodles
    • 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)
    • Sauce
    • 2 tbsp dark soy sauce (Note 2)
    • 2 tbsp oyster sauce
    • 2 tsp soy sauce (all purpose or light, Note 3)
    • 2 tsp white vinegar (plain white vinegar)
    • 2 tsp sugar (any type)
    • 2 tbsp water
    • Stir Fry
    • 3 tbsp peanut or vegetable oil , separated
    • 2 cloves garlic cloves, very finely chopped
    • 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
    • 1 large egg
    • 4 stems Chinese broccoli (Note 5)



    Instructions :
    • Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
    • Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
    • Sauce - Mix ingredients until sugar dissolves.
    • Cooking:
    • Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
    • Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
    • Add Chinese broccoli stems, cook until chicken is almost cooked through.
    • Add Chinese broccoli leaves, cook until just wilted.
    • Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
    • Return wok to stove, heat 2 tbsp oil over high heat.
    • Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise.
    • Quickly add chicken and veg back in, and toss to disperse. Serve immediately!



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