March 03, 2010

Pad See Ew



Ingredients:
3/4 lb thin cut boneless, skinless chicken breast cut into bit sized pieces
8-10 oz dried or fresh wide flat rice noodles
1 bunch gai lan (Chinese broccoli), sliced diagonally
3 cloves garlic, minced
2 tablespoons black soy sauce
1 tablespoon mushroom flavored soy sauce
1 1/2 teaspoon fish sauce
1 teaspoon rice vinegar
1 teaspoon white pepper
1 egg, beaten

marinade
2 tablespoons oyster sauce
2 teaspoons fish sauce
2 teaspoons black soy sauce
1 teaspoon sesame oil
1 Thai bird pepper, minced
1/2 teaspoon palm sugar
salt
white pepper

Directions:
Place the chicken and marinade in a resealable bag. Marinate 30 minutes. Prep the dry noodles according to package instructions. Set aside. Whisk together the sauces. Set aside. Cook the egg in a single layer in a nonstick skillet. Break into strips. Set aside. Heat a small amount of oil in a wok. Stir fry the gai lan until fragrant until bright green. Remove to a bowl. Add the garlic and stir fry until fragrant. Add the chicken (discard the marinade)and stir fry until almost cooked through and slightly charred on both sides. Add the fresh or prepped dried noodles and half of the sauce. Stir fry 1 minute, the noodles should char slightly around the edges. Add the egg and gai lan. Stir fry and toss with remaining sauce. Serve immediately.

My thoughts:
Pad see ew is a staple at many Thai restaurants. It has a balance of sweet-savory that is really appealing even if you are, like me, a spicy food lover. I had a lot of fun developing a recipe that mirrors what I've had at my favorite restuarant. Cooking each bit individually is key to this recipe's success. Marinating the chicken infuses it with flavor and helps the chicken stay juicy. Take care not to let too much of the actual marinade into the wok or the final dish will be too saucy. The bit of sugar in the marinade helps achieve the "wok char" on the noodles and chicken that adds a smoky flavor and complexity to the dish. It tasted fresher and better than what I've had out and I made it in less time than it takes to get to the restuarant and park.


Note: The really wide fresh (or dried) rice noodles needed for this dish can be difficult to find. Substitute the widest noodles available.

16 comments:

  1. Looks great! As luck would have it I happen to have the rice noodles already in my pantry.

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  2. Hi! I just found your blog today. This recipe looks and sounds fantastic! I love Thai food, but we don't have anything great near us, so I have to make it at home. Bookmarking this!

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  3. Oh my gosh, Pad See Ew is my favorite, the item I always order when I get Thai. I've never tried it on my own but you have inspired me. My mouth is watering just thinking of it. Thanks!

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  4. I made this about a month ago for my family, but couldn't find the wide noodles, made it with thinner ones, and it wound up dry! My husband (degree in physics and now a physician = Mr. Smarty Pants!) said that it was a surface area problem... More small noodles = greater surface to cover with sauce = drier dish... So, I live in Baltimore and I am curious where you got your noodles??? I'd love to get some and try it all over again!

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  5. Paula-
    I had these on hand but I am 95% sure I bought them at H Mart.

    Also, while the surface area idea is correct, some of the "too dry" issue might have been the technique or the recipe ratios. Pad see ew isn't a "wet" dish but if you don't marinate the chicken/add the sauce too soon, it doesn't work as well.

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  6. Pad see ew is quite possibly my favorite Thai dish. I love that sweet/salty combo but haven't been able to accomplish it in my own cooking yet. Hopefully I will after I try this! Looks amazing.

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  7. Sweet! I also love wide-noodle dishes at Thai restaurants but for some reason haven't tried making them at home. That's about to change...

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  8. You have a great blog, keep it going. Pad See Ew is one of my favorite dishes that i order in an asian fusion restaurants. I have never tried it at home but will try this recipe.

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  9. I feel like I just finally made Pad Thai that didn't suck, so it may be time to graduate to Pad See Ew!

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  10. This looks so good! I'm going out for Thai food on Saturday night for someone's birthday. Now I know I have to order pad see ew and THEN try to make my own!

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  11. Pad See Ew is number one. I've seen it spelled about 9 different ways. all tasty tho.

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  12. Oh yum! Pad see ew is my favorite Thai dish, but I have a feeling I'll never make it at home since there are a million Thai restaurants (and Thai Town) in Hollywood that all deliver. Yours looks so good!

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  13. I love pad see ew and had a pretty big failure with it a few weeks ago. the noodles were too narrow and I over-soaked them. I'm in LA and need to figure out where to get the right noodles. Ideas, anyone? Your recipe looks great!

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  14. Jami, there are a ton of markets in Thai town that I'm sure will have them. And since it's not far from my apartment, you can have lunch with me first!

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  15. Hi there! I found your blog through Smitten Kitchen and I love it! I was super excited when I saw that you had a recipe for Pad See Ew -- it's one of my favorite things to get from Thai places. I made this last night (finding the noodles wasn't a problem since there's a huge Chinatown in Houston) and LOVED it. Boyfriend said that it was a little too spicy with the entire pepper in there (I substituted serrano instead of Thai bird pepper since I already had them), but I think he's just a sissy. Hahaha! He still adored it though, and I'll definitely be making this again. Thanks for the great recipe!

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