Pad See Ew Recipe

Pad See Ew Recipe:- Pad See Ew is what I would consider to be Thai fast food. It is right up there with all of our favorite noodle dishes that we order from takeout, such as Pork Lo Mein, Singapore Noodles, Pad Thai, and Drunken Noodles.

When all of the components are prepared in advance and ready to be placed in the wok, it is possible to put it together in a short amount of time. It should come as no surprise that Pad See Ew, which is a wonderfully chewy dish, is a popular street food in Thailand.

When I offer any kind of wide rice noodle meal, including Pad See Ew, there are never any leftovers, and each and every one of my family members and friends always gives it acclaim.

INGREDIENTS

FOR THE STEAK & MARINADE, YOU’LL NEED:

8 ounces flank steak(thinly sliced)
1 teaspoon Thai black soy sauce (or regular light soy sauce)
1 teaspoon vegetable oil
1 teaspoon cornstarch (or tapioca starch)

FOR THE REST OF THE DISH, YOU’LL NEED:

1. 1 tablespoon oyster sauce
2. ½ teaspoon sugar
3. 2 teaspoons Thai soy sauce (or regular light soy sauce)
4. 1 tablespoon Thai black soy sauce
5. 1 teaspoon fish sauce
6. Freshly ground white pepper (to taste)
7. 1 pound fresh wide rice noodles (you can also use 8 ounces dried rice noodles)
8. 4 tablespoons vegetable oil
9. 3 cloves garlic (sliced thinly)
10. 3 cups Chinese broccoli (cut into 2-inch/5 cm pieces)
11. 2 large eggs (slightly beaten)

INSTRUCTIONS

1. Make sure that the flank steak is completely coated with the Thai black soy sauce, vegetable oil, and cornstarch by combining them all together and mixing them thoroughly. Put aside for later.
2. A small bowl should be used to combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper. This will be used for the remaining components of the dish. To ensure a thorough mixture, stir.
3. Ensure that your fresh rice noodles are at room temperature before you use them. When you are ready to stir-fry the dish, if the noodles have been brought to room temperature and have become stiff as a result of refrigeration, you should quickly rinse them under hot tap water. While stir-frying, this additional step will assist you in avoiding the formation of a large, uniform mass of noodles. When you are finished rinsing them,
4. make sure to brush off any leftover water and then use them right away.
  It is important to make every effort to locate the fresh broad rice noodles because these are what truly differentiate this meal from other noodle recipes. On the other hand, you can create them at home by following our recipe for handmade rice noodles.
5. If one of these two solutions does not work, then you can use dried rice noodles; however, you should remember to cut the number of dry noodles in half, so that you have 8 ounces of dried noodles to rehydrate to 16 ounces. In addition, if you are using a dry rice noodle, make sure to follow the instructions on the packaging and ensure that the noodles are slightly undercooked (al dente) because you will be cooking them again in the wok. After you have finished draining the noodles completely, add one tablespoon of oil to the noodles and toss them. Consequently, they will not adhere to the wok as a result of this.
6. Make sure that your wok is heated over high heat until it begins to smoke, and then evenly distribute one tablespoon of oil around the outside of the wok to ensure that it is coated. Transfer the steak to the bowl containing the marinade after it has been seared until it is eighty percent cooked through.
  Stir in the garlic after adding another tablespoon of oil to the wok and stirring it in. Instantaneously add the
7. Chinese broccoli and stir-fry it for twenty seconds, making sure to mix it regularly to prevent the garlic from burning.
8. The next step is to distribute the noodles atop the wok. While you continue to work swiftly, make sure that your wok is set to the maximum possible heat setting. You should spread the sauce mixture over the top of the noodles, and then use the wok spatula to mix everything together in a gentle manner using a scooping motion for around twenty seconds. To the wok, add the beef once more.
9. It is important to push the mixture to one side so that the side of the wok that is empty can heat up for ten seconds. To the wok, add an additional tablespoon of oil, and then add the eggs that have been beaten. The cooking process will start in five seconds if you wait. Eggs should be scrambled for a few more seconds, at which time they should be broken up into smaller pieces.
10. If you are not hearing the sizzling sound of your wok at this stage, it is likely that the burner on your stove is not hot enough. Maintain your patience, and the temperature should “catch up.” The combination should be stir-fried just enough to ensure that the noodles are heated uniformly, but they should not be broken up into minute pieces. To prevent the noodles from sticking to the bottom of the wok, make sure you scrape the bottom of the wok using your wok spatula.
  Once the wok has reached the desired temperature, you will observe that the food will adhere to it with less ease. To make it simpler to stir-fry, however, you can add a small bit of oil if you feel the need to do so.
11. For an additional one to two minutes, or until the noodles have reached the desired temperature, continue cooking them while stirring them less often. This will allow the noodles to have a somewhat caramelized flavor, which is characteristic of restaurants. Serve hot, with Chiu Chow Sauce or Homemade Chili Oil on the side for you to choose from!

NUTRITION FACTS

Calories: 534kcal (27%) Carbohydrates: 48g (16%) Protein: 25g (50%) Fat: 27g (42%) Saturated Fat: 19g (95%) Cholesterol: 154mg (51%) Sodium: 1132mg (47%) Potassium: 611mg (17%) Fiber: 4g (16%) Sugar: 3g (3%) Vitamin A: 725IU (15%) Vitamin C: 82.1mg (100%) Calcium: 87mg (9%) Iron: 2.8mg (16%)