Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Pad See Ew NoodlesThis Thai favorite features stir-fried rice noodles with chicken and Chinese broccoli, topped with a tangy chilli vinegar.total55 minprep45 mincook10 minservings2Original recipe on marionskitchen.comKeep this recipeAdd a copy of Thai Pad See Ew Noodles to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings200 g chicken thighs, 7 oz / 0.4 lbs, sliced into thin, bite-sized pieces3 tbsp light soy sauce1 tsp sesame oilpinch of ground white pepper2 tbsp vegetable oil4 garlic cloves, finely chopped100 g Chinese broccoli, 0.2 lbs, gai larn, cut into bite-sized pieces350 g store-bought fresh rice noodles2 tsp dark soy sauce0.5 tsp sugarchilli powder to serveHomemade rice noodles:(Makes enough for a stir-fry for 2 people), Makes enough for a stir-fry for 2 people1 cup rice flour, 4.25 oz0.333 cup tapioca starch, 1.6 oz1 tsp sea salt1.25 cup water, 10 oz, plus extra if needed.vegetable oilChilli vinegar:0.25 cup white vinegar, 2 oz1 long red chilli, finely slicedStepsClear checksTap an ingredient or step to check it off.1Step 1: For the chilli vinegar: combine the white vinegar and sliced chilli in a small bowl and set aside.2Step 2: For the homemade rice noodles: in a large bowl, whisk together the rice flour, tapioca starch and salt.3Step 3: Add ½ cup of water and whisk until smooth, then add another ½ cup of water and mix vigorously.4Step 4: Add the final ¼ cup of water and whisk. The mixture should have the consistency of thin coconut milk. Let it rest for 30 minutes.5Step 5: Grease the bottom of two cake tins with vegetable oil.6Step 6: Check the consistency of the rice mixture and add 1-2 tablespoons of water if needed. Pour a thin layer (no more than 2mm) into one of the cake tins.7Step 7: Place the tin over a saucepan of boiling water, cover with a lid, and steam for 3-4 minutes or until just set.8Step 8: Brush the top of the noodle sheet with oil.9Step 9: Remove the tin from the heat and slice the noodle sheet into thick strands. Peel the noodles out and place onto a greased tray. Repeat until the mixture is finished.10Step 10: For the Pad See Ew: in a large bowl, combine the chicken with 1 tablespoon of the light soy sauce, sesame oil and white pepper. Mix and set aside to marinate for 10 minutes.11Step 11: Heat the oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds.12Step 12: Add the chicken and stir-fry until almost cooked through.13Step 13: Add the Chinese broccoli and stir-fry for another minute.14Step 14: Add the noodles, dark soy sauce, the remaining 2 tablespoons of light soy sauce, and sugar. Stir-fry until everything is well combined and heated through.15Step 15: Serve immediately with the chilli vinegar and chilli powder on the side.getsaucepan.com/r/94e596f9-d5e5-408f-b0c2-adc0c6a6b8b2 · Original: https://www.marionskitchen.com/thai-pad-see-ew-noodles/
