Asian, Asian Cuisine, Beef, Chicken, Quick N Easy, Simple, Thai Cuisine

Chicken Pad See-ew / Thai Stir Fried Noodles

Posted by Ash Rhazaly on

Hey Everybody!

Apologies for the little delay in the posts! So everybody knows Pad Thai, the delicious rice noodles covered in oily goodness, the perfect balance of sweet, salty, sour and spicy but do you guys know it’s sibling “Pad See-ew”?

Mmm-hmmm

Pad See Ew, which means “stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries. You may have tried and been disappointed by other recipes in the past. It all comes down to the sauce. You have to get the sauce right! That’s what we’re for!

Cooking Ingredients:

NOODLES

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, very finely chopped
  • 1 cup / 150g / 5oz chicken thighs (boneless, skinless), cut into bite size pieces
  • OR 1 cup / 150g Sliced Beef.
  • 1 large egg
  • 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

Cooking Directions:

  1. 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.
  2. Meanwhile, combine sauce ingredients.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Serve immediately.

A great recipe to add to your Thai cooking repertoire!

Try it out and let us know!

See you in the Kitchen.

Ash

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