Best Thai Fling Recipes

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

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

THAI FLING

Thai Fling image

Make and share this Thai Fling recipe from Food.com.

Provided by Pinay0618

Categories Beverages

Time 5m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

4 cups mango juice
3/4 cup coconut rum
3/4 cup lime juice
2 tablespoons superfine sugar

Steps:

Place all ingredients in blender and blend until sugar is dissolved.
Refrigerate until well chilled.

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