Get ready to indulge in a bowl of pad see ew, a beloved Thai stir-fried noodle dish that tantalizes with its sweet soy sauce, chewy noodles, and vibrant vegetables. This recipe is simple yet bursting with flavor, making it a perfect choice for both novice cooks and seasoned chefs. Enjoy the delightful combination of textures and tastes in this comforting dish that’s sure to impress your family or guests.
Ingredients
– 8 oz wide rice noodles
– 2 tbsp vegetable oil
– 1 cup chicken, sliced (or tofu for a vegetarian option)
– 2 cups Chinese broccoli (or regular broccoli)
– 2 cloves garlic, minced
– 2 eggs
– 3 tbsp soy sauce
– 1 tbsp oyster sauce (or vegan alternative)
– 1 tbsp sugar
– Lime wedges (for serving)
– Fresh cilantro (for garnish)
Servings and Cooking Time
This recipe serves 2-3 people. Preparation time is about 15 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Per serving (approximately 1 cup): 450 calories, 20g protein, 50g carbohydrates, 15g fat, and 3g fiber.
Step-by-Step Cooking Process
- Soak the rice noodles in hot water for about 30 minutes until soft.
- Drain and rinse the noodles under cold water to prevent sticking.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add garlic and sauté until fragrant, about 30 seconds.
- Stir in the sliced chicken (or tofu) and cook until browned.
- Add the Chinese broccoli and stir-fry for 2-3 minutes.
- Push the mixture to one side of the pan and crack the eggs on the other side.
- Scramble the eggs until cooked, then mix them into the chicken and vegetables.
- Add the soaked noodles, soy sauce, oyster sauce, and sugar. Toss to combine.
- Stir-fry everything together for another 2-3 minutes until heated through.
Alternative Ingredients
You can substitute chicken with shrimp, beef, or tofu based on your preference. For a gluten-free option, use tamari instead of soy sauce, and replace oyster sauce with a mushroom-based alternative.
Serving and Pairings
Pad see ew pairs wonderfully with lime wedges and fresh cilantro. Consider serving it alongside a Thai cucumber salad or spring rolls for a complete meal.
Storage and Reheating
Store leftover pad see ew in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a splash of water or soy sauce to revive the noodles. Freezing is not recommended as it may alter the texture of the noodles.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Using low-quality soy sauce can affect flavor.
- Not pre-soaking the noodles can lead to uneven cooking.
- Skimping on oil can cause sticking.
- Rushing the stir-fry process can lead to undercooked ingredients.
- Skipping the garlic can diminish the dish’s aroma.
- Not adjusting seasoning to taste can leave the dish bland.
Helpful Tips
- Use a wok for better heat distribution.
- Prep all ingredients before starting to cook.
- Don’t overcrowd the pan; cook in batches if necessary.
- Experiment with different vegetables for variety.
FAQs
What is pad see ew?
Pad see ew is a popular Thai stir-fried noodle dish made with wide rice noodles, protein, and vegetables, all tossed in a sweet soy sauce.
Can I make pad see ew vegetarian?
Yes! Substitute chicken with tofu and use vegetarian oyster sauce or skip it altogether for a delicious vegetarian version.
What can I serve with pad see ew?
Pad see ew pairs well with Thai cucumber salad, spring rolls, or a side of soup for a complete meal experience.
How do I avoid sticky noodles?
Soak the noodles properly and rinse them under cold water after soaking to prevent sticking during cooking.
Can I freeze pad see ew?
While you can freeze it, the texture of the noodles may change. It’s best enjoyed fresh or refrigerated for a few days.
Conclusion
Pad see ew is a delightful and easy dish that brings the flavors of Thailand to your kitchen. Whether you’re hosting a dinner or enjoying a cozy night in, this recipe is sure to satisfy your cravings. Dive into this delicious stir-fry and enjoy a taste of authentic Thai cuisine!
Pad See Ew Recipe
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 1 cup chicken sliced (or tofu)
- 2 cups Chinese broccoli
- 2 cloves garlic minced
- 2 eggs
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or vegan alternative
- 1 tbsp sugar
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Soak the rice noodles in hot water for about 30 minutes until soft.
- Drain and rinse the noodles under cold water to prevent sticking.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add garlic and sauté until fragrant, about 30 seconds.
- Stir in the sliced chicken (or tofu) and cook until browned.
- Add the Chinese broccoli and stir-fry for 2-3 minutes.
- Push the mixture to one side of the pan and crack the eggs on the other side.
- Scramble the eggs until cooked, then mix them into the chicken and vegetables.
- Add the soaked noodles, soy sauce, oyster sauce, and sugar. Toss to combine.
- Stir-fry everything together for another 2-3 minutes until heated through.
Nutrition
