Saucepan@saucepan · Shared this recipeFollowThai · dinnerAuthentic Thai Pad See EwA classic Thai stir-fried noodle dish with fresh wide rice noodles, Chinese broccoli, and your choice of protein, cooked in batches for a smoky char.total30 minprep20 mincook10 minservings2Original recipe on hot-thai-kitchen.comKeep this recipeAdd a copy of Authentic Thai Pad See Ew 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 servings8 oz protein of your choice, 225 g, see note 1, thinly sliced2 tsp soy sauce for marinating meat, 10 ml, omit if using shrimp or tofu0.25 tsp sugar, 1 ml3 tbsp vegetable oil, 45-60 ml4 clove garlic, chopped2 large eggs4 stalks Chinese broccoli, 150 g, aka gai lan, stems thinly sliced on a bias, leaves roughly chopped1 lb fresh wide rice noodles, 450g, ho fun noodles, see note 2, store bought or make your own4 tsp granulated sugarGround white pepper, to tasteOptional condiment but highly recommended: chili vinegar, prik nam som2 tbsp oyster sauce, 30 ml1 tbsp soy sauce, 15 ml1.5 tsp fish sauce, 7.5 ml1.5 tsp Golden Mountain sauce, 7.5 ml, or sub Maggi Seasoning2 tsp Thai black soy sauce, 10 ml, see note 3StepsClear checksTap an ingredient or step to check it off.1Step 1: For the marinated meat: Mix together the meat, soy sauce, and sugar. If your meat is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier. Mix well.2Step 2: If noodles are stuck together, peel them apart into individual strands (if they're cold and hard see note 2). Divide noodles into individual portions as you will cook this one portion at a time (8 oz/225 g of noodles per portion).3Step 3: Combine all sauce ingredients together and stir to mix well, divide the sauce evenly into individual portions - each portion is 2 Tbsp + 1 tsp (35 ml).4Step 4: Heat 1 Tbsp (15 ml) of the oil in a well-seasoned wok or a large cast iron skillet over high heat (you want a well-seasoned pan as the noodles will stick otherwise). When hot, add all of the protein and spread them out into a single layer. Let the meat sear until browned on the underside, then toss until they're fully cooked. Remove from the pan and set aside.5Step 5: From this step onward, I recommend cooking 1 portion at a time for best results: In the same wok, with the heat still off, add 1½ Tbsp (22 ml) oil and 1 portion of the garlic and turn the heat on to medium-high; stir until the smallest bits of garlic start to turn golden.6Step 6: Add the egg, break the yolk, let it set just about halfway, then scramble briefly.7Step 7: Add the Chinese broccoli and toss to coat it in the oil, about 10–15 seconds.8Step 8: Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 tsp of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Be aware not to let your spatula cut the noodles.9Step 9: Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred. Flip or toss the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish.10Step 10: Add 1 portion of the cooked protein back into the pan without adding any meat juices that have accumulated, and toss briefly to mix. Turn off the heat.11Step 11: Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.12Step 12: When serving, sprinkle with some ground white pepper and serve with chili vinegar. Enjoy!getsaucepan.com/r/ae9606af-67b1-4425-8362-93c4da8c9d8b · Original: https://hot-thai-kitchen.com/pad-see-ew-new/
