Pad See Ew

Spicy Level: Not Spicy

Gluten-Free: Yes

Pad See Ew is a Chinese-influenced stir fried flat wide rice noodle dish that is commonly eaten in Thailand. It is also quite popular in Thai restaurants around the world. The name of the dish translates to "fried (with) soy sauce" and it is very similar to the char kway teow of Singapore and Malaysia. Pad See Ew is usually made with dark sweet soy sauce and served with vinegar sauce and ground chili or chili flakes.

 

Choice of Protein Ingredients Quantity
shrimp Protein 1/4 lb
chicken Flat Noodle  2 - 4 oz.
beef Chinese Brocoli 1/4 lb
tofu Fresh Garlic  2 cloves
  See Ew Sauce 80g

 

 

Prepping: 

  1. Fresh wide rice noodles 
    *If your fresh rice noodles come compressed together, take some time to separate them. Tips: it's best not to perfectly separate them. Leaving them clumped into 2 or 3 noodles will mean less breakage. Also, it helps to leave them out of the refrigerator for a few hours beforehand or to open the packet and microwave them a few seconds. Getting a helper to assist you with this task makes it much faster and easier. 
  2. Chinese broccoli 
  3. Cloves garlic (minced)
  4. Wash and cut into bite size of Meat (Chicken , Beef)
    *To peel raw shrimp,pull off the head and legs and leave the last tail.Devein by making a shallow slit down the middle of the back to expose the black intestine (To butterfly,make the slit deeper).Lift out the black vein.And rinse it out under cold running water.
    *Tofu cut into diced coarse 1 inch cubes. And heat the oil in a wok over meduim heat .Saute the tofu until golden brown on each side.Remove the tofu from the wok and set them asideon a seperate plate lined with the paper towels.

 

Cooking: 

  1. 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.
  2. Add the  meats and stir-fry 5 minutes, or until meat is cooked. When wok/pan becomes too dry, add sauce1 Tbsp. at a time to keep ingredients frying nicely.
  3. 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. water when pan becomes dry.
  4. Push ingredients to the side. Add another 2 tsp. oil, then crack the egg into this space. Quickly stir-fry to scramble the egg. 
  5. Add the noodles and pour the stir-fry sauce over. Using 2 utensils and a gentle tossing-type motion, stir-fry everything together until noodles are a consistent color and have softened (about 2-3 minutes). Avoid over-frying your noodles or they will break and turn soggy.
  6. Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice.
  7. To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai Chili Sauce on the side .

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