The other reason is that rice noodles break if you toss them too much. The only wayto replicate that caramelisation on the noodles on a home kitchen stove is to declutter the wok and cook the noodles separately – the noodles will caramelise in 15 seconds. Restaurants and street vendors achieve this with super powered gas stoves with fiery heat that you’ll never find in a home kitchen. Reason: A signature flavour in Pad See Ew is the caramelisation of the noodles. Usually when making stir fried noodles, we toss everything together in one big pan or a wok.īut for Pad See Ew made at home, I do things differently to best replicate a restaurant flavour and minimise noodle breakage:Ĭook chicken and vegetables first, then removeĪdd noodles and sauce, toss to caramelise (just 15 seconds), then add chicken and vegetables back in. If you can’t find it, just sub with other Asian greens, or a combination of broccoli or broccolini + spinach.Ĭhicken and egg – Feel free to use other proteins if you wish. Otherwise known as Gai Lan or Kai lan, it’s leafy and looks quite different to broccoli, but you’ll notice a similarity in the texture of the stems (hence the name). Once rehydrated, they’re essentially Sen Yai Noodles – just not quite as wide.Ĭhinese Broccoli / Gai Lan – This is a key authentic ingredient in Pad See Ew. I use dried rice noodles labelled as “Pad Thai” Rice Noodles (pictured below) because they are the widest available at the supermarket. So it is perfectly acceptable, and just as delicious, to make them with any wide flat rice noodles. Even most Asian stores in Sydney do not sell them – you usually need to go to a Thai grocery store. Noodles – Pad See Ew is traditionally made with Sen Yai, which are wide, thin fresh rice noodles that are not easily accessible. Some form of sour is a key ingredient in South East Asian cooking!Īnd here are the other ingredients for Pad See Ew: Vinegar – To balance the sweet and savoury. Oyster sauce – Key ingredient, it’s like 10 difference sauces mixed up in one bottle! More on different soy sauces and when you can substitute with what in this About Soy Sauces post. Most of the flavour comes from the oyster sauce and dark soy sauce. Ordinary or light soy sauce – For seasoning (salt) and a bit of flavour. Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients:ĭark soy sauce – For flavour and staining the noodles a dark brown. So I had to actually measure the ingredients properly to share the recipe! 1. I’ve made it so many times over the years, I can almost make it with my eyes closed. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I can’t remember where I originally got the recipe from. If you’ve got a giant restaurant wok burner, you don’t need to do the noodles separately! Less stuff in the wok (or skillet) = easier to caramelise the noodles. The trick? Remove the stir fry ingredients. It takes a little more than that!Ĭaramelising the noodles – Getting a little caramelisation on the noodles makes all the difference between an “ok” and “wow, it’s JUST like you get at restaurants!”. Basic recipes online will instruct you to use little more than just soy sauce and sugar. Making a great Pad See Ew at home simply comes down to two things: Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Pad See Ew Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!
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