Saturday, July 7, 2012
Pad See Ew
I Googled quite a few recipes for Pad See Ew and tweeked a couple of them to come up with my own version. Most recipes cook everything together, starting with the chicken and ending with the noodles, and always in a wok. Since I don't own a wok, I used my trusty cast iron frying pan and took each element out as it was finished cooking and then combined everything at the end. It made for a far less messy stove and the end result was absolutely delicious. What a treat to know that I can make this at home and I don't even have to try and pronounce it!
Pad See Ew
Yields 2 servings
8 ounces fresh wide, flat rice noodles (sen yai)
1/2 cup chicken, sliced thinly
2 cloves garlic, chopped finely
2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
1 large egg
2 Tablespoons sweet dark soy sauce
2 Tablespoons oyster sauce
2 teaspoons thin soy sauce
2 teaspoons white vinegar
2 teaspoons sugar
Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
Prepare your rice noodles by blanching them in simmering water for a few seconds. Use your fingers to separate each noodle if they are stuck together.
Add the blanched rice noodles and sauce you prepared earlier. Let saute in the pan until the sauce reduces. Add the rest of the ingredients back in the pan and mix. Once done, take off the heat and serve immediately!