Pad See Yew Recipes

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.

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

Steps:

• Place sliced chiles in a small bowl and cover with 2 tablespoons vinegar.
• Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 2 minutes. Drain; rinse under cold water until cool. Crack eggs into a bowl. In a separate bowl or measuring cup, stir together sweet soy sauce, soy sauce, and remaining 4 teaspoons vinegar.
• Preheat a large cast-iron skillet over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom. Add steak, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes more. Transfer to a plate.
• Reheat skillet over high. Add remaining 2 tablespoons oil and swirl to coat sides and bottom. Add eggs and immediately scramble for 20 seconds. Add Broccolini and garlic and cook, stirring occasionally, until just tender, about 1 minute. Add drained noodles, seared steak and accumulated juices, and soy sauce mixture. Toss to coat. Cook 4 minutes, stirring every minute and allowing the sauce to sit and caramelize in between stirring. Serve with pickled chiles.

Steps:

• In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
• In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender; about 2 minute; Transfer to a plate.
• Add the noodles to the boiling water and cook until firm but pliable, about 5 minutes.
• Drain and rinse under cold water; shake out any excess water.
• Transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
• Heat 1 tablespoon of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, about 2 minutes.
• Add the shrimp to the bok choy.
• Add the remaining 1/4 plus 1 tablespoon of the oil to the skillet and heat until shimmering.
• Add the garlic and cook, stirring for about 30 seconds.
• Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
• Add the noodles and toss lightly.
• Add the fish sauce mixture and toss.
• Cook, without stirring just until the liquid is nearly evaporated, about 5 minutes.
• Stir the noodles once, then cook until browned on the bottom, about 2 minutes.
• Add the shrimp and bok choy, cook just until heated through.
• Transfer the noodles to a large platter, sprinkle with the chilies and peanuts and serve with lime wedges.

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.

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.
• Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.
• Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.
• Place the remaining noodle ingredients in bowls and line them up in the order they'll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.
• Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.
• Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.
• Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.
• Raise the heat to high. Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.
• Add the meat back to the pan, along with any liquids in the dish, and toss everything together.
• Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
• When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.

Steps:

• In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, brown sugar, and chile powder.
• Add the tofu to a medium bowl and drizzle with 1 tablespoon of the sauce. Gently toss to coat. Reserve the rest of the sauce.
• Using your hands, break up the sheets of noodles into individual noodles. Set aside.
• Heat 2 tablespoons of oil in a large nonstick wok or skillet over high heat, swirling the pan to coat. Working in batches, add the tofu to the pan in a single layer and cook for 1-2 minutes on each side, until browned. Flip and brown on the other side, 1-2 minutes more. Remove from the pan and set aside.
• Add the remaining tablespoon of canola oil to the pan. Add the shallot to the pan and cook until tender and lightly browned, about 2 minutes. Add the garlic and water and cook for 30 seconds, until fragrant. Add the Chinese broccoli and cook, tossing occasionally, until crispy and tender, 2-3 minutes. Add the reserved rice noodles, tofu, and sauce and toss to combine. Cook until the noodles are warmed through and coated in the sauce, 1-2 minutes.
• Push the noodles to one side of the pan and pour the eggs into the empty space. Cook for 30 seconds, stirring constantly, until the eggs are scrambled. Toss to incorporate the eggs into the rest of the dish.
• Divide between 4 serving plates.
• Enjoy!