Pad See Ew ผัดซีอิ๊ว
Hi y’all, I’ve been meaning to post this for sometime now, but I’ve been super busy with the new job and was out of town in Ohio this past weekend. Even though I am extremely tired after a waking up at 3:30am to catch a flight at 5:40am, arriving in Chi at 5:45am, getting back to my apartment at 6:30am, and getting ready and heading out the door at 7am for work till 4pm, I needed to get this post up. UGH. So, according to the know-it-all Wikipedia…ha, Pad See Ew or Pad Si Io or Pad Si Ew, means “fried with soy sauce” !! yes, its amazing and contains really simple ingredients which are wide rice noodles, thin and dark soy sauce, sugar, vinegar, oyster sauce, Chinese broccoli, garlic, and chicken, beef, pork, or tofu! I chose to go with chicken because I was hungry and it was the only meal I had that day at like 9pm. (Btw, I’m typing this and watching The Stepford Wives at the same time, so if there are strange pauses…….or above average spelling and grammatical errors, I apologize.) Anywho, this recipe takes so much like what you would find at your favorite Thai restaurant, but if you know much about wok cooking, you can never achieve that true “wok taste” or “wok smell” as they call it. SO SAD. When cooking in a wok you want to get the wok taste/smell which occurs after a wok has been thoroughly seasoned and used for ages…unfortunately im working with a $4.99 Ikea wok. The shame I have. Eh. You can get the ingredients for this recipe at your local Asian Grocery, but if y’all read my Asian Cooking Essentials post, you should already have these items like wide rice noodles and dark and thin soy sauce! This recipe will feed two people and like I said you can make it vegetarian or with meat!
-High Heat Spatula
Pad See Ew
6 Ounces Flat Wide Rice Noodles
1 large Egg
1/3 Cup Vegetable Oil
4 T Dark Soy Sauce
2 T Oyster Sauce
2 Tsp Light (Thin) Soy Sauce
2 Tsp Sugar
2 Tsp White Vinegar
3 Cloves Garlic Peeled and Minced (Or you can get a huge soup container full of peeled garlic cloves at the Asian Mart for about $2.00…Saves time! And Time is money)
4 Ounces (Chicken, Beef, Pork, or Tofu)
1 1/2-2 Cups Chinese Broccoli (Chopped into about 2 inch Pieces)
Step 1: Boil a pot of water and when the water is at a rolling boil, add in the wide rice noodles, turn off heat, and let sit for about 10 minutes or until soft then drain and set the noodles aside. (You don’t want them to be falling apart soft, but you want them to be soft because if not they will be rubbery once cooked) Mix together the thin soy sauce, sugar, vinegar, and oyster sauce then set aside. Prep broccoli and garlic.
Step 2: Heat the oil in the wok over high heat and then crack the egg and scramble for a few second, make sure to have plenty of oil in your wok. Once the egg is scrambled, add in the softened rice noodles, and stir fry for a minute.
Step 2.5: Boil more water and then drop the sliced meat into the water and cook for about 3 minutes or until cooked most of the way. (If using tofu, skip this step)
Step 3: Add in the dark soy sauce and mix in, once incorporated add in the garlic and Chinese broccoli. Stir fry for another minute making sure the noodles do not stick together. Add a bit more oil if you wok looks dry. Cook the noodles, garlic, and broccoli until just wilted and the garlic is fragrant, then add in the soy sauce mixture that you mixed previously. Add in the meat or tofu.
Step 4: Stir fry until you can smell the best smells that have ever come out of your kitchen…This will happen after about 2 minutes on high. I like to add a bit more dark soy sauce at the end just to make it extra special. All done!
Plate and serve with a Thai Iced Tea or a Boba Milk Tea. NOMS!
P.S. Glenn Close is genius in The Stepford Wives!