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.
- 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
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
- limes for juice
- fish sauce
- In a CUP, mix sugar and Pad See Ew spices.
- Stir in 4 tbsp soy sauce and vinegar.
- 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.
- 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.
- Fry noodles until they dry out.
- Add the sauce and toss until all noodles are well coated.
- Crack the eggs into the center of the PAN and break the yolk.
- When the eggs are half-cooked, mix them with the noodles.
- Increase heat to high.
- Fry noodles until they start to burn a bit.
- 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.
* 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.