Best Mrs Gs Easy Pad See Ew Recipes

MRS. G'S EASY PAD SEE-EW

Mrs. G's Easy Pad See-Ew image

My go to for Pad See-Ew. I am able to kind Sha Ho Fon fresh rice noodle ribbons at HT market. I used dried noodles too...8 ounces of triangular shaped noodles boiled about 8 minutes

Provided by Mrs Goodall

Categories Thai

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

5 ounces flank steaks
1 teaspoon baking soda
2 tablespoons oyster sauce
4 teaspoons light soy sauce, divided into two 2 oz portions
2 teaspoons sugar
2 teaspoons rice vinegar, NOT rice wine vinegar
2 garlic cloves, minced
vegetable oil or any high smoke point oil
8 ounces flat rice noodles
1 1/2 cups broccoli florets, sliced
2 large eggs
2 tablespoons kecap maniss indonesian sweet soy sauce
1 tablespoon fish sauce

Steps:

Slice flank steak against the grain into wide strips for stir-fry.
In a medium-sized bowl, toss the meat with 2 teaspoons of soy sauce and the baking soda. Set aside.
In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.
Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don't stick together.
Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.
Rinse off steak and pat dry. Set aside.
Pour in two tablespoons of oil into a wok or cast iron skillet, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles and a tablespoon of fish sauce. Toss well to separate the strands, and then let them cook for a minute.
Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute.
Add the broccoli and steak back to the pan undisturbed until the noodles start to brown, and the steak cooks to your desired doneness. About 2 - 4 minutes. Toss well.
When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.

Nutrition Facts : Calories 656.6, Fat 11.5, SaturatedFat 4.2, Cholesterol 234.3, Sodium 2832.1, Carbohydrate 105.7, Fiber 2, Sugar 4.9, Protein 29

PAD SEE EW - THAI STIR FRIED NOODLES

Pad See Ew - Thai Stir Fried Noodles image

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

Provided by Nagi | RecipeTin Eats

Categories Noodles Stir Fry

Time 18m

Number Of Ingredients 12

Ingredients

200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
2 tbsp dark soy sauce ((Note 2))
2 tbsp oyster sauce
2 tsp soy sauce ((all purpose or light, Note 3))
2 tsp white vinegar ((plain white vinegar))
2 tsp sugar ((any type))
2 tbsp water
3 tbsp peanut or vegetable oil (, separated)
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
1 large egg
4 stems Chinese broccoli ((Note 5))

Steps:

Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
Sauce - Mix ingredients until sugar dissolves.
Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
Scramble egg: Push everything to one side, crack egg in and scramble.
REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.
Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Nutrition Facts : ServingSize 260 g, Calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g