Pad See Ew
Pad See Ew is my favorite Thai dish and it’s so easy to make at home!
Pad See Ew is my FAVORITE Thai dish, ever. I order it every-single-time we go out to a Thai restaurant. I can’t do spicy foods very well so those hardcore Thai curry dishes or super spicy noodle dishes are not for me. I’ve always wanted to make pad see ew at home, but I don’t have a super cool wok or super high heat to get that restaurant burn taste to it. Okay, that sounded bad — it’s not like you actually burn your food, it’s that char you get from the high heat and the “wok-taste.” You know, like when you order Chinese take-out and you get their fried rice, it’s got that distinct taste but you can’t ever recreate it at home. Well, let’s just say, even if I don’t have all of those fancy restaurant tools, I can still make some killer pad see ew. Jason can vouch. He said it tastes “just like the real thing.” :)
Ingredients
- 16 oz. of rice noodles (okay — so authentic pad see ew has the short, flat, wide rice noodles, but the Asian mart near my house didn’t have it so I had to get the long, thin rice noodles)
- 4 tbsp. oyster sauce
- 4 tbsp. soy sauce
- 3 tbsp. vinegar
- 4 tbsp. sugar
- Handful of Chinese broccoli
- 2 eggs
- Thin slices of chicken (I used 3 chicken tenderloins and cut them thinly on an angle)
Instructions
- In a small bowl, combine the oyster sauce, soy sauce, sugar and vinegar.
- In a pot, boil water and put in rice noodles for 4-5 minutes (or whatever your package says).
- After the noodles are finished cooking, drain them and set aside.
- Turn a skillet on high and wait until it glistens. You want it super hot to try and mimic the restaurant-type char taste.
- When the skillet is ready, cook the eggs and chicken. Careful with the eggs, it’ll probably splatter since it’s so hot, so you can put it in a bowl and dump it in, if you want.
- Once the chicken is about done, dump in the noodles and the sauce you prepared earlier.
- If the noodles get too sticky, you can add a tiny bit of water to thin it out.
- At the very end, add the Chinese broccoli and turn off the heat. You’ll still have enough heat to just wilt the broccoli enough.
- Serve and enjoy! You can serve with some crushed peanuts on top, if you want, for the authentic Thai feel.
Adapted from: Rasa Malaysia (I did a lot of adapting so note that some of the ingredients/amount she didn’t use.)
Posted on July 01, 2011
Do you use rice vinegar? And brown sugar? This is one of my favorite meals, too, so I don’t want to mess it up!
Actually, I used white vinegar and regular granulated sugar.
However, you can use rice vinegar too. It’s just up to you and what you have. I think rice vinegar would be more Asian-y than regular white vinegar so if you want to use that, go for it. But I definitely did use regular granulated white sugar.
Wonderful Recipes – love them – so simple without an overload of ingredients