PAD SEE EW RECIPE (ผัดซีอิ๊ว)
Pad see ew (ผัดซีอิ๊ว) is a widely popular fried noodle dish in Thailand. The wide rice noodles are combined with Chinese broccoli, chicken (or other meat), and egg, and seasoned with soy sauce.
Provided by Mark Wiens (eatingthaifood.com)
Categories Noodles
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Comb through the fresh wide rice noodles, making sure any clumps are separated.
- Peel then mince 3 cloves of garlic, slice the chicken into small bite sized pieces, and slice the Chinese broccoli into 1.5 centimeter strips.
- Heat the wok (or frying pan) on a medium heat and add about 2 tablespoons of oil.
- Wait until the oil is hot, and then fry the garlic for about 10 seconds or so, making sure it sizzles in the hot oil.
- Add the chopped chicken to the wok and stir fry for it about a minute until the chicken is nearly all the way white in color and cooked pretty well though and through.
- Now, turn down your heat (or if you're using an electric stove you can even move your pan off the burner for a moment).
- Toss in the rice noodles, the Chinese broccoli, 1 tablespoon of light soy sauce, ½ tablespoon of dark soy sauce, and a ½ teaspoon of sugar.
- Still on low heat, start to fold the noodles gently by picking them up with the spatula from the bottom, and folding them over (If you stir fry too hard, the stickiness from the noodles can make them turn into a big noodle blob - believe me, I've done this too many times and it's not pretty!).
- Cook the noodles for about 1 -2 minutes. If it gets a little dry, you can drizzle in a tiny bit of oil.
- After the noodles are well mixed, scoot the noodles to one side of the wok, and proceed to crack an egg into the empty side.
- Now it's time to crank up the heat on your stove - for the final step we want a little char on the noodles and egg for great flavor.
- Scramble the egg, and then fold the noodles onto the egg, sort of when it's half cooked. Let the heat sear the egg for a few seconds and then start folding the noodles and egg together. With a hot flaming fire, you should get a little char to both the noodles and the egg.
- Fry for about 30 more seconds, making sure to be gentle with the noodles, and then turn off the heat and dish it out.
- Sprinkle a little freshly ground pepper on the top of the noodles. You can also eat pad see ew with a bit of chili flakes on top and some vinegar for taste.
PAD SE EEW
Thai-style rice noodle dish with chicken and a bit of a kick. It is a lot easier to make this if you cook it in the pan in two batches instead of one. That way you can customize it the way each person likes it (more chicken, more broccoli, no egg).
Provided by Robert
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
- Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
- Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 140.1 g, Cholesterol 99.1 mg, Fat 9.9 g, Fiber 7.3 g, Protein 24.8 g, SaturatedFat 2.1 g, Sodium 1352.6 mg, Sugar 6.8 g
PAD SEE EW
Built around the satisfying umami of soy sauce, this is an easy Thai recipe to shop for and cook at home. The classic version is made with wide, fresh rice noodles, but Pailin Chongchitnant, a popular Canadian YouTube chef, said that restaurants in Bangkok proudly advertise using spaghetti; in southern Thailand, her family used egg noodles. (In other words, there's flexibility.) The street-kitchen version of this popular dish - a close relative of Cantonese beef chow fun - will always have more of the seared edges that make the dish extra delicious, but cooking it in a wide, heavy pan that holds onto heat gives great results. If gai lan is not available, Ms. Chongchitnant says that broccolini, a hybrid of gai lan and broccoli, or steamed broccoli are good alternatives. (The crunch of the stems is what you're after here.).
Provided by Julia Moskin
Categories noodles, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.
- Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.
- Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.
- Place the remaining noodle ingredients in bowls and line them up in the order they'll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.
- Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.
- Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.
- Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.
- Raise the heat to high. Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.
- Add the meat back to the pan, along with any liquids in the dish, and toss everything together.
- Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
- When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.
PAD SEE EW
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Place sliced chiles in a small bowl and cover with 2 tablespoons vinegar.
- Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 2 minutes. Drain; rinse under cold water until cool. Crack eggs into a bowl. In a separate bowl or measuring cup, stir together sweet soy sauce, soy sauce, and remaining 4 teaspoons vinegar.
- Preheat a large cast-iron skillet over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom. Add steak, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes more. Transfer to a plate.
- Reheat skillet over high. Add remaining 2 tablespoons oil and swirl to coat sides and bottom. Add eggs and immediately scramble for 20 seconds. Add Broccolini and garlic and cook, stirring occasionally, until just tender, about 1 minute. Add drained noodles, seared steak and accumulated juices, and soy sauce mixture. Toss to coat. Cook 4 minutes, stirring every minute and allowing the sauce to sit and caramelize in between stirring. Serve with pickled chiles.
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