Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
Hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 8 oz chicken breast thighs, or tenders, thinly sliced
  • 12 oz bok choy leaves sliced, stems thinly sliced
  • 8 oz wide long noodles* al dente**
  • 2 cloves garlic chopped
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Instructions
 

Step 1)

  • In a CUP, mix sugar and Pad See Ew spices.
  • Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  • In a large PAN or WOK, heat 1 tbsp oil over high heat.
  • Fry chicken until brown.
  • Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  • Reduce heat to medium. Add 1 tbsp oil.
  • Stir-fry garlic until fragrant (about 30 sec.).
  • Fry bok choy stems until soft. Take them out.

Step 4)

  • Fry noodles until they dry out.

Step 5)

  • Add the sauce and toss until all noodles are well coated.

Step 6)

  • Crack the eggs into the center of the PAN and break the yolk.
  • When the eggs are half-cooked, mix them with the noodles.

Step 7)

  • Increase heat to high.
  • Fry noodles until they start to burn a bit.

Step 8)

  • Add bok choy leaves.
  • Return the stems and chicken without any liquid.
  • Stir-fry until reheated and leaves are wilted.
  • Optionally, finish to taste with lime juice and fish sauce.
  • Enjoy!

Notes

* Try fresh rice noodles if you can find them.
** Cooked until still really firm to the bite.
*** Recommended: 1/3 dark soy sauce if available.
  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
Keyword amchoor, lemongrass
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • 1 lemon optionally, cut into wedges
  • oil
  • salt

Pollo Pibil Culinary Spice Kit

  • [1] Annatto cumin, allspice, oregano, turmeric, cloves
  • [2] Smoked paprika

Optional for Appetizer Dip ’Ha Sikil Pak’

  • 1/3 cup pumpkin seeds white if possible
  • 1 large tomato roughly cut
  • 1 tbsp onion chopped
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, half of the onions, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add chicken without the marinade.
  • Fry the chicken until all pieces turn brown.
  • Take it out and set aside.
  • In the same PAN, add the marinade, tomatoes, the remaining onions, and salt to taste.
  • Mix well. Cover. Cook over low heat for 10 minutes.
  • Return the meat to reheat.

Optional Appetizer Dip ’Ha Sikil Pak’

  • In a BLENDER, grind pumpkin seeds, then blend with 1/4 cup of water, onions, tomato, and Pibil [2] spices.
  • Transfer to a BOWL.
  • Mix in cilantro and salt to taste.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, pickled onions, and optionally, salsa bandera and lemon juice.
  • Enjoy!

Notes

  • Substitute chicken with pork tenderloin, beef sirloin, sliced squash, or beans (pinto or black).
  • Add fresh Habanero chili to the pickled onions.
  • Find the recipes for the authentic slow-cooked version and salsa bandera here.
Keyword annatto