Pad see ew is the perennial stable food for the Thai’s It is one dish that is easy to prepare, as there are only a few ingredients required, and the cooking is simple
It is as simple as is described, but you need to pay attention to a few points to make an excellent pad see ew This video will explain each ingredient, and the steps in detail Cut the meat into small, thin slices Marinate it with a small amount of light soy sauce, a bit of cornflour, and some vegetable oil Set aside for thirty minutes before stir-frying
Fresh Keow Teow is quite oily, and tends to stick together Separate the noodles by hand before frying it, as the whole stack of noodles tends to stick together during stir-frying There is a significant difference between Chinese broccoli and the regular broccoli Chinese broccoli is leafy, without florets Remove the tough fiber on the surface with a vegetable peeler
Cut the leafy part of the Chinese broccoli into a few sections Cut the stems diagonally into short sections Separate the leaves and the stems, set aside The seasonings Some cooks omit oyster sauce in the formula, but I use it as it gives a wholesome flavor to the noodles I like to include a small amount of fish sauce in the seasoning
It has its own umami and a sharp saltiness flavor The main seasoning in pad see ew is soy sauce, which is what ‘see ew’ is meant There are two types of soy sauce in the recipe: the light and the dark soy sauce Thai light soy sauce may be hard to get outside of Thailand but it is irreplaceable as it has a unique taste The closest substitute for the Thai dark soy sauce I can get is the Indonesian kicap manis
The ABC brand from Indonesia is available in most of the local supermarket which produce the flavor closest to the authentic Thai version Lastly, add a bit of sugar, and that is all the seasoning required for pad see ew Always start to cook with low heat (saute garlic), then medium heat (cooking the meat and vegetables and egg) and finally high temperature (to create wok hei and char the flat noodle) The excellent and mediocre noodles stir-fries are defined by the aroma formed with high temperature So, let's take a look how to do it
Start with cooking the stems of the Chinese broccoli Stir-fry over medium heat with some vegetable oil for about a minute Add three tablespoons of water (to the 6 stalks of Chinese broccoli that I use) and cook it further for another two minutes Blanch the stems until it is soft (you can pick one and test it) Turn up the heat to dry up any remaining water
Dish out or push them to the side of the wok Sautéing the garlic with some oil over low heat Cook the meat with the chopped garlic Garlic can burn quickly over high heat and become bitter Stir-fry until the meat is cooked
Spread the chicken into a single layer and pan-fried until slightly brown Fried the noodles Fried the noodles with some oil over low heat Make sure you use a wok which is well seasoned as rice noodles tend to stick easily Add the seasoning mixture- soy sauce, oyster sauce, fish sauce, sugar Gradually increase the heat to medium Stir, flip and scrap lightly to avoid the noodles from sticking
Pour half of the broccoli leaves and meat back to the wok, stir well with the noodles Add the egg when the noodles are almost ready Crack an egg and spread it to form a single layer with the wok spatula Fold the noodles on top of the egg and have a quick flip and stir while the egg is not fully set Finally, add the remaining broccoli leaves into the wok
Stir-fry until the leaves are wilt I have just shown you how to prepare the Thai fried noodles, pad see ew You can download the recipe and read more details at my blog: http://tasteasianfoodcom/pad-see-ew Please subscribe to my YouTube channel by clicking the button below You will find there are many more of the similar Asian dishes out there
Thanks for joining me today I’ll see you in the next video My name is KP Kwan By for now ========================== Preparation Cut the meat into small, thin slices
Marinate it with a small amount of light soy sauce, a bit or cornflour, and some vegetable oil Set aside for thirty minutes before stir-frying Cut the leafy part of the Chinese broccoli into a few sections Remove the tough fiber on the surface with a vegetable peeler Cut them diagonally into small pieces
Cut the stems diagonally into short sections Cooking Stir-fry the Chinese broccoli over medium heat with some vegetable oil for about a minute Blanch the stems until it is soft (you can pick one and test it) Turn up the heat to dry up any remaining water Dish out or push them to the side of the wok
Cook the meat with the chopped garlic Sautéing the garlic with some oil over low heat Add the marinated meat into it and stir-fry until the meat is cooked Spread the chicken into a single layer and pan-fried until slightly brown Fried the noodles Once the noodles start to stick to the surface, add the seasonings Pour half of the broccoli leaves and meat back to the wok, stir well with the noodles
Crack an egg and spread it to form a single layer with the wok spatula When the egg is partially cooked and looks like the scrambled egg, fold the noodles on top of the egg and have a quick flip and stir while the egg is not fully set Finally, add the remaining broccoli leaves into the wok Stir-fry until the leaves are wilt
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