Introduction
Pad See Ew is a beloved stir-fried noodle dish that originates from Southeast Asia, particularly Thailand. Known for its delightful mix of flavors and textures, this dish offers a satisfying combination of chewy rice noodles, tender chicken, and nutritious vegetables, all enveloped in a savory sauce. Perfect for a weeknight dinner or a weekend treat, Pad See Ew is both easy to prepare and incredibly rewarding to eat.
Detailed Ingredients with measures
Noodles:
200g / 7 oz dried wide rice stick noodles (or 450g / 15 oz fresh wide flat rice noodles)
Protein:
1 cup / 150g / 5 oz chicken thighs (boneless, skinless), sliced
Vegetables:
4 stems Chinese broccoli
Egg:
1 large egg
Sauce:
2 tsp dark soy sauce
1½ tbsp oyster sauce
1 tbsp light soy sauce
2 tsp white vinegar
2 tsp sugar
Other:
2 cloves garlic, very finely chopped
3 tbsp peanut or vegetable oil (separated)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 2-3
Enjoy the authentic taste of Pad See Ew with this straightforward recipe that combines aromatic ingredients and simple techniques to create a delicious meal. Happy cooking!
Detailed Directions and Instructions
Prepare the Noodles:
– If using dried rice noodles, soak them in warm water for about 30 minutes until they are pliable but not fully cooked. Drain and set aside.
– If using fresh rice noodles, separate them gently and set aside.
Mix the Sauce:
– In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until the sugar dissolves.
Prepare the Chinese Broccoli:
– Cut the Chinese broccoli stems into 2-inch pieces and the leaves into larger pieces.
Cook the Chicken:
– Heat 1 tablespoon of oil in a wok or large skillet over high heat.
– Add the sliced chicken and stir-fry until it’s just cooked through. Remove the chicken from the wok and set aside.
Cook the Chinese Broccoli:
– In the same wok, add another tablespoon of oil.
– Add the Chinese broccoli stems and stir-fry for about 1 minute.
– Add the leaves and continue to stir-fry until they are wilted. Remove from the wok and set aside.
Cook the Egg:
– Add the remaining tablespoon of oil to the wok.
– Crack the egg into the wok and scramble it quickly.
Combine Everything:
– Add the soaked or fresh noodles to the wok.
– Pour the prepared sauce over the noodles.
– Toss everything together to ensure the noodles are well-coated with the sauce.
– Add the cooked chicken and Chinese broccoli back into the wok.
– Continue to stir-fry for another minute until everything is heated through and well combined.
Serve:
– Transfer the Pad See Ew to serving plates and enjoy immediately.
Notes
Noodles:
– Dried rice stick noodles require soaking to soften them before cooking.
Protein:
– Chicken thighs add flavor and tenderness; they can be substituted with other proteins if desired.
Vegetables:
– Chinese broccoli can be replaced with other greens if unavailable.
Cooking Method:
– Stir-frying over high heat ensures a delicious flavor and texture.
Serving:
– Serve the dish hot, as it tastes best when freshly made.
Cook Techniques
Prepare the Noodles
Soak dried rice noodles in warm water for about 30 minutes until pliable. For fresh rice noodles, gently separate and set aside.
Mix the Sauce
Combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl. Stir until the sugar dissolves.
Prepare the Chinese Broccoli
Cut the Chinese broccoli stems into 2-inch pieces and the leaves into larger pieces.
Cook the Chicken
Heat oil in a wok or large skillet over high heat. Stir-fry sliced chicken until cooked through, then remove from the wok.
Cook the Chinese Broccoli
In the same wok, stir-fry the Chinese broccoli stems for about 1 minute, then add the leaves until wilted. Remove from the wok.
Cook the Egg
Add oil to the wok and scramble the egg quickly.
Combine Everything
Add soaked or fresh noodles to the wok, pour sauce over noodles, and toss everything together. Add cooked chicken and Chinese broccoli back in and stir-fry until heated through.
Serve
Transfer the finished dish to serving plates and enjoy immediately.
FAQ
Can I use other types of protein instead of chicken?
Yes, you can substitute chicken with other proteins such as beef, shrimp, or tofu.
What if I can’t find Chinese broccoli?
Broccoli or bok choy can be used as a substitute for Chinese broccoli.
Is it necessary to soak the dried noodles?
Soaking dried noodles helps to soften them for better texture, but if using fresh noodles, this step isn’t needed.
Can I adjust the flavors of the sauce?
Absolutely! Feel free to adjust the amounts of soy sauces and vinegar according to your taste.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
Conclusion
This dish combines the rich flavors of chicken and vegetables with the satisfying texture of rice noodles, all brought together by a savory sauce. It’s a wonderful representation of a classic stir-fry that is both comforting and delicious. Serve it hot for a delightful meal that’s sure to impress your family and friends.
More recipes suggestions and combination
Try adding tofu for a vegetarian option while keeping the same sauce for flavor richness.
More recipes suggestions and combination
Add bell peppers and carrots for extra color and crunch, enhancing the nutritional content of the dish.
More recipes suggestions and combination
Substitute chicken with shrimp or beef to change the protein while maintaining a similar cooking technique.
More recipes suggestions and combination
Incorporate snap peas or bok choy for additional vegetable variety, further enhancing the texture and freshness.
More recipes suggestions and combination
For a spicy kick, add sliced chilies or a drizzle of chili oil to the sauce before mixing it with the noodles.
More recipes suggestions and combination
Top the finished dish with crushed peanuts or sesame seeds for added crunch and flavor contrast.
More recipes suggestions and combination
Experiment with different sauces; try adding hoisin sauce for a sweeter taste or fish sauce for a deeper umami flavor.
