Pad See Ew 2

 

My oldest daughter really liked flat noodles, so I tried this second Pad See Ew recipe. It’s similar to the first one that I tried but I used chicken this time.

Tips in working with these flat noodles.

·        Let noodles sit at room temperature for a little while before using.

·        Separated each noodle

·        Added oil to pan and made sure that the pan was very hot before adding the noodles

·        When cooking the noodles, I tried not to move it around too much.

 

Here is what I did

1)     Stir fried ~ 1 lb chopped chicken with garlic, soy sauce, and oil and then set aside.

2)     Stir fried Chinese broccoli with carrots in vegetable oil and chicken powder. Added some baby corn. Then set aside.

3)      Prepared the sauce.

4)     Heated pan with oil. Added the noodles with the sauce. Cooked quick and tossed a few times. Be careful not to over cook or over toss or else it will become mushy. (cook 1-2 min)

5)     Placed noodles on dish, and added the chicken and vegetables.

 

Pad See Ew (~from recipe tin eats)

Ingredients

NOODLES

200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1) (used 24 oz fresh noodles)

SAUCE

2 tbsp dark soy sauce (Note 2)2 tbsp dark soy sauce (Note 2)

2 tbsp oyster sauce2 tbsp oyster sauce

2 tsp soy sauce (all purpose or light, Note 3)2 tsp soy sauce (all purpose or light, Note 3)

2 tsp white vinegar (plain white vinegar)2 tsp white vinegar (plain white vinegar)

2 tsp sugar (any type)2 tsp sugar (any type)

2 tbsp water2 tbsp water

STIR FRY

3 tbsp peanut or vegetable oil , separated3 tbsp peanut or vegetable oil , separated

2 cloves garlic cloves, very finely chopped2 cloves garlic cloves, very finely chopped

1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)

1 large egg1 large egg

4 stems Chinese broccoli (Note 5)4 stems Chinese broccoli (Note 5)

Instructions

Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.

Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.

Sauce - Mix ingredients until sugar dissolves.

COOKING:

Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.

Add Chinese broccoli stems, cook until chicken is almost cooked through.

Add Chinese broccoli leaves, cook until just wilted.

Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).

Return wok to stove, heat 2 tbsp oil over high heat.

Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise.

Quickly add chicken and veg back in, and toss to disperse. Serve immediately!