Pad Sew Aka Pad See Ew Food

PAD SE EEW

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.

PAD SEE EW RECIPE (ผัดซีอิ๊ว)

Steps:

• Comb through the fresh wide rice noodles, making sure any clumps are separated.
• Peel then mince 3 cloves of garlic, slice the chicken into small bite sized pieces, and slice the Chinese broccoli into 1.5 centimeter strips.
• Heat the wok (or frying pan) on a medium heat and add about 2 tablespoons of oil.
• Wait until the oil is hot, and then fry the garlic for about 10 seconds or so, making sure it sizzles in the hot oil.
• Add the chopped chicken to the wok and stir fry for it about a minute until the chicken is nearly all the way white in color and cooked pretty well though and through.
• Now, turn down your heat (or if you're using an electric stove you can even move your pan off the burner for a moment).
• Toss in the rice noodles, the Chinese broccoli, 1 tablespoon of light soy sauce, ½ tablespoon of dark soy sauce, and a ½ teaspoon of sugar.
• Still on low heat, start to fold the noodles gently by picking them up with the spatula from the bottom, and folding them over (If you stir fry too hard, the stickiness from the noodles can make them turn into a big noodle blob - believe me, I've done this too many times and it's not pretty!).
• Cook the noodles for about 1 -2 minutes. If it gets a little dry, you can drizzle in a tiny bit of oil.
• After the noodles are well mixed, scoot the noodles to one side of the wok, and proceed to crack an egg into the empty side.
• Now it's time to crank up the heat on your stove - for the final step we want a little char on the noodles and egg for great flavor.
• Scramble the egg, and then fold the noodles onto the egg, sort of when it's half cooked. Let the heat sear the egg for a few seconds and then start folding the noodles and egg together. With a hot flaming fire, you should get a little char to both the noodles and the egg.
• Fry for about 30 more seconds, making sure to be gentle with the noodles, and then turn off the heat and dish it out.
• Sprinkle a little freshly ground pepper on the top of the noodles. You can also eat pad see ew with a bit of chili flakes on top and some vinegar for taste.

VEGETARIAN PAD SEE EW RECIPE BY TASTY

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!