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) ,
By Yummly Blog Selfe .

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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Yummly Blog Selfe

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