Chicken Pad See You Food

PAD SEE EW

Pad See Ew image

This Pad See Ew is a popular Thai street food that's so delicious and super quick to make. Forget take-out, make this at home for the whole family to enjoy!

Provided by Joanna Cismaru

Time 20m

Number Of Ingredients 13

Ingredients

2 chicken breasts (boneless and skinless, cut into small pieces (about 1 lb))
1 teaspoon peanut oil
1 tablespoon soy sauce (low sodium)
2 tablespoon oyster sauce
2 teaspoon black soy sauce
1/2 tablespoon fish sauce
1 1/2 tablespoon soy sauce (low sodium)
3-4 tablespoon peanut oil (divided)
4 cloves garlic (minced)
2 eggs
6 stalks Chinese broccoli
6 ounce rice noodles
1 tablespoon brown sugar

Steps:

Prepare the noodles first by following the instructions on the package. I usually place them in a bowl and add enough cold water to cover them and let them rest for 1 hour or until noodles are pliable but not soft. Drain well in a colander. They will change color from translucent to white.
In a small bowl toss the chicken with the tsp of peanut oil and soy sauce together, making sure the chicken is coated in the oil and soy sauce. This will ensure the chicken separates nicely when cooking and seasons it a bit.
Mix all the ingredients for the sauce together in a bowl and set aside.
Start by adding 2 tbsp of the peanut oil to the wok and heat it really well. Add the chicken and cook just until done, about 2 to 3 minutes. Remove the chicken from the wok and set side. Wipe away any excess liquid that's left in the wok with paper towels.
Add the remaining 1 to 2 tbsp of peanut oil to the wok, then immediately add the minced garlic before the oil gets too hot. This will prevent the garlic from burning as soon as it hits the wok. Saute the garlic for about 30 seconds just until the garlic starts to get aromatic and turns golden.
Add the eggs, break the egg yolks then let it sit for about 15 seconds before starting to scramble them briefly.
Add the broccoli and toss to coat with the oil and the egg. Cook briefly for about 15 seconds.
Add the prepared noodles to the wok, the prepared sauce and the brown sugar to the pan. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan, and let them sit without stirring or tossing for about 30 seconds. This will ensure you get some nice charred marks on the noodles, which will give them a nice toasty flavor. Flip the noodles and again let them sit cook for another 30 seconds to char the other side. Toss the chicken back in.
Remove from wok and serve with immediately. Sprinkle with some red Thai chiles if preferred.

Nutrition Facts : Calories 634 kcal, Carbohydrate 56 g, Protein 33 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 186 mg, Sodium 1459 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

PAD SEE EW - THAI STIR FRIED NOODLES

Pad See Ew - Thai Stir Fried Noodles image

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

Provided by Nagi | RecipeTin Eats

Categories Noodles Stir Fry

Time 18m

Number Of Ingredients 12

Ingredients

200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
2 tbsp dark soy sauce ((Note 2))
2 tbsp oyster sauce
2 tsp soy sauce ((all purpose or light, Note 3))
2 tsp white vinegar ((plain white vinegar))
2 tsp sugar ((any type))
2 tbsp water
3 tbsp peanut or vegetable oil (, separated)
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
1 large egg
4 stems Chinese broccoli ((Note 5))

Steps:

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.
Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
Scramble egg: Push everything to one side, crack egg in and scramble.
REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.
Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Nutrition Facts : ServingSize 260 g, Calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g

CLASSIC CHICKEN PAD THAI

Classic Chicken Pad Thai image

Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.

Provided by ChefJackie

Categories World Cuisine Recipes Asian Thai

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

10 ounces dried rice noodles
4 tablespoons brown sugar
4 tablespoons soy sauce, or to taste
6 tablespoons fish sauce, or to taste
5 tablespoons tamarind paste
2 tablespoons vegetable oil
12 ounces chicken breast, thinly sliced
1 (7 ounce) package firm tofu, sliced
3 cloves garlic, chopped
1 tablespoon shrimp paste
3 eggs
2 tablespoons chopped spring onions
¾ cup dry roasted peanuts
2 cups bean sprouts
1 lime, cut into wedges

Steps:

Soak rice noodles in a bowl of water for 15 minutes.
Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g