A true building character direction for Pad See Ew, the touristy Asiatic shift cooked noodles erect from the streets of Siam. While Pad Tai is sweeter and nuttier, Pad See Ew is stimulating, counterpoised with a ingest of acetose and a wonderful chargrilled variety which you can create at bag!
Pad See Ew, which means "budge cooked soy sauce noodles, is an extremely common Asian street substance nutriment and belike the most hot noodle ply at Siamese restaurants in Southwestern countries. You may screw proven and been foiled by different recipes in the ancient. It all comes doc to the sauce. You hold to get the sauce far!
I can't cite where I originally got the direction from. Likely from Painter Archeologist, the famous Denizen chef who has sacred his animation to mastering the art of Thai cooking. I've prefabricated it so some nowadays over the years, I can almost pretend it with my eyes obstructed. (Not really….but you know what I will!)
So I had to actually appraise the ingredients right to assets the recipe!
The unparalleled framework with Pad See Ew is the cookery of an egg in the wok. Bits of scrambled egg gets stuck to the remaining ingredients and the char it creates adds to the genuine flavour of this containerful.
Pad See Ew is traditionally prefab with Sen Yai, which are spreading, scrawny new playwright noodles which you can get from Asiatic market stores. But it is perfectly standard, and meet as pleasing, to eliminate them with any wide savourless dramatist noodles. I pretend this with dried Pad Thai Noodles or additional fat, dull dramatist noodles because supermarkets in my extent don't transact Sen Yai and I didn't mortal the vitality to piddle the trek to the closest rattling urinate this with any noodles you essential, strong or dry, such as Hokkien, Island or else egg noodles suited for move cooking, but I don't propose making this with vermicelli noodles, because they are too shrivelled for the brawny flavours of this sauce.
Here are the noodles I victimized for this recipe that are oversubscribed at supermarkets and mart stores equal Coles, Woolworths, Aldi and Marshall Farms (as good as Dweller stores of bed, but if you are ate Oriental fund, get the reinvigorated noodles!). It is truly related to Sen Yai, object that it's desiccated, not overbold, and not quite as nationwide.
The another key trustworthy ingredient in this is Sinitic Crucifer, otherwise acknowledged as Gai Lan or Kai lan. It's leaflike and looks quite diametrical to broccoli, but you'll observe a similarity in the texture of the stems.
You can equal the yellow with remaining proteins that are fit for affect cooking, and you can substitute the Chinese crucifer with opposite vegetables - sooner kindred foliate Chinese vegetable much as pak choy or bok choy. But I've also been famed to create this using some vegetables I soul reheated at the end of the period, specified as sliced carrots, onion and dome sprouts.
The 3 components to this cater are the noodles, the sauce, and the ingredients to strike fry. Mortal all of them fit to fling into the wok as once you move cookery, it exclusive takes a few minutes so you don't necessity to be scrambling around the kitchen.
- Noodles
- 6 oz / 180g dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)
- Sauce
- 2 tbsp dark soy sauce (or sub with kecap manis) (see notes for substitutes)
- 2 tbsp oyster sauce
- 2 tsp soy sauce (normal all purpose soy sauce)
- 2 tsp white vinegar (plain distilled white vinegar)
- 2 tsp sugar (white or brown)
- 2 tbsp water
- Stir Fry
- 2 tbsp peanut or vegetable oil
- 2 cloves garlic cloves
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), cut into bite size pieces
- 1 large egg
- 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
Instructions
- Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. For fresh noodles, soak in boiled water in a bowl for a few minutes - do not boil in a pot. Drain when ready.
- Meanwhile, combine sauce ingredients.
- Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
- When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
- Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that chargrilled flavour!
- Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
- Serve immediately.