PAD SE EEW
Thai-style rice noodle dish with chicken and a bit of a kick. It is a lot easier to make this if you cook it in the pan in two batches instead of one. That way you can customize it the way each person likes it (more chicken, more broccoli, no egg).
Provided by Robert
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
- Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
- Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 140.1 g, Cholesterol 99.1 mg, Fat 9.9 g, Fiber 7.3 g, Protein 24.8 g, SaturatedFat 2.1 g, Sodium 1352.6 mg, Sugar 6.8 g
PAD SEE-EW
A favorite Thai lunch entree. Pan-fried noodles in a sweet sauce. You can increase the sugar as desired, and use half the listed amount of the soy sauces to reduce sodium. Chicken can be substituted for the prawns, but should be added sooner to cook thoroughly. Enjoy.
Provided by Chef NMSEO
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat OIL in large wok.
- Brown GARLIC.
- Break up RICE NOODLE into oil and fry.
- Add SOY SAUCES and SUGAR.
- Spread out noodles and scramble EGG in center.
- Add PRAWNS.
- Add BABY BROCCOLI.
- Cook until broccoli is at desired tenderness.
- Serve immediately with chili sauce and enjoy with a cold thai iced tea.
Nutrition Facts : Calories 519, Fat 2.6, SaturatedFat 0.7, Cholesterol 117.9, Sodium 2072.2, Carbohydrate 103.5, Fiber 3.5, Sugar 4.6, Protein 17.6
PAD SEE-EW
Make and share this Pad See-Ew recipe from Food.com.
Provided by Stacie Lora
Categories Thai
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- To prepare noodles, soak in room temperature water to soften for 20 to 40 minutes.
- Heat 4 tblsp cooking oil in a wok over medium heat until hot.
- Add garlic, followed by pork, and stir fry for 2 minutes.
- Add the noodles and stir fry another 2-3 minutes until brown and soft.
- Add the vegetables and stir fry to combine.
- Then add the sauce ingredients and stir fry to combine.
- Move the stir-fry mixture to one side of the wok and add the remaining oil. Add the beaten egg and fry for one minute and then combine with the rest of the noodle mixture.
- Stir fry to combine and serve.
Nutrition Facts : Calories 1557.4, Fat 62.5, SaturatedFat 12.3, Cholesterol 467.2, Sodium 2355.8, Carbohydrate 186.8, Fiber 7.4, Sugar 7.3, Protein 57.4
PAD SEE EW
An immensely popular Thai street food dish that is super-simple to create at home in less than 15 minutes.
Provided by Donal Skehan
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak the noodles in boiling water for 10 minutes, or until softened. Whisk the oyster and soy sauces, vinegar and sugar together and set aside.
- While the noodles are soaking, heat the oil in a wok over a high heat, add the garlic and fry for 30 seconds, then add the chicken and stir-fry for 2 to 3 minutes until nearly cooked. Add the broccolini and a splash of water and cook for 2 to 3 minutes more.
- Push the chicken and broccolini to the side of the wok and crack in the egg; scramble until just set, then mix with the chicken and broccoli. Remove from the wok and set aside.
- Drain the noodles and add to the wok with the sauce and toss together to coat and heat through. Return the chicken and broccoli to the pan and mix together, then serve immediately.
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- To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.
- For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.
- Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.
- The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home. If either of these options don’t work, then use dried rice noodles. If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.
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