Pad See Ew
Author: rasamalaysia.com
Recipe type: Dinner
Cuisine: Thai
- 1 lb. wide or thin (vermicelli) rice noodles
- ½ lb. chicken/pork/beef/tofu, sliced into bite size
- 2-4 tsp. light soy sauce
- 6 stalks Chinese broccoli (gai lan), yielding 4-5 cups cut up
- 3-4 Tbs. vegetable oil
- 6 cloves chopped garlic
- 2-3 Tbsp black soy sauce or dark soy sauce or thick soy sauce
- 2-3 tsp. sugar, to taste
- 3 large eggs, warmed to room temperature
- ¼ tsp. ground pepper
- Pickled chilies (sliced Serrano or jalapeno peppers pickled in white vinegar), optional
- Slice jalapenos or serranos into ¼ inch ring
- In a small jar or container, cover the sliced peppers with white vinegar and let sit for at least an hour or more.
- Soak flat rice noodles for about an hour or vermicelli for about half an hour.
- Cut Chinese broccoli into two to three inches long.
- Cut stems by slicing on the bias so that stems will cook evenly.
- Heat oil in a deep pan or a wok.
- Sauté the chopped garlic in the oil for a few seconds until fragrant.
- Then add the chicken or pork. Stir until the meat is cooked.
- Toss in the noodles along with black soy sauce and light soy sauce.
- Stir and spread out over heated surface of the wok.
- Sautéing and flipping the noodles a few more minutes and then add the vegetables.
- Stir and spread mixture over the surface and allow pan-frying for a minute, keep folding in vegetables.
- Sprinkle with some sugar. Stir and mix well.
- Push the noodles up along the sides of the wok to make an empty space on the side or make a well in the middle.
- Crack in the egg and scramble lightly until eggs are mostly cooked.
- When the eggs are cooked through, break into smaller chunks and toss in with noodles. Sprinkle with pepper and toss.
- Transfer to a serving dish and serve warm with a pickled chili sauce.
- Serve with slices of lime and dried chilies
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/pad-see-ew/
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