pad see ew

one of the most distinguishing sound when you walk by an asian kitchen is the roaring flame of a 17,000 btu burner. unfortunately, most kitchens are not equipped with that kind of intensity. though one can only wish. the benefit of having such high heat is the searing flavor that is created when the food hits the wok. the authenticity of this thai style stir-fry noodle can only be achieved with a commercial size wok burner. but that doesn’t mean we can’t attempt to recreate the same flavors.

if you buy the flat rice noodles in the supermarket, it comes in a tight compressed package. yes, you’re gonna have to separate the noodles into individual strands, as best as you can at least. it’s a tedious step, but you definitely don’t want clumps of noodles.

fresh flat rice noodle 1 lb
meat of choice 1/4 lb (such as beef, chicken, pork. we used shrimp)
eggs 2
gai lan (chinese broccoli) 1 cup chopped
sweet soy sauce 1/4 cup
soy sauce 1 tbsp
oyster sauce 1 tbsp
sugar 1 tsp
oil 1/4 cup

  • precook the meat of choice first, set aside
  • separate the rice noodles into individual strands
  • rough chop the gai lan
  • in a small bowl, combine the sweet soy sauce, soy sauce, oyster sauce, and sugar
  • in a very hot wok, add the 1/4 cup of oil
  • crack 2 eggs into the wok and scramble them for about 30 sec
  • toss in the noodles and stir fry for a couple of min
  • add the bowl of sauce and mix evenly, try to get every piece of noodle coated with the sauce
  • add the cooked meat and the gai lan
  • stir fry and cook until the gai lan is wilted, about 2 min
scramble the eggs first

scramble the eggs first

toss in the noodles and then the sauces

toss in the noodles and then the sauces

add the veggies last

add the meat and veggies last

one of our favorite thai dishes

one of our favorite thai dishes

 

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8 responses to “pad see ew

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