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