If you follow me on instagram, a while back I posted a picture of Pad See Ew my Indonesian friend had taught me. I taught her how to make a Louis Vuitton deco roll and in return she shared this easy Thai recipe made by stir frying rice noodles with certain sauces, chicken and chinese broccoli or napa cabbage. It literally takes 15 minutes to make from start to finish. I kid you not. Its the easiest meal to put on the table, even on a weeknight.
The best part of this dish is the smokey flavor of the noodles, which my friend said you get by cooking this dish on high heat and charring the noodles nicely after the sauces have dried.
I have made the recipe a few times exactly as given to me by my friend, and then again with a few tweaks here and there depending on what I had in my pantry. She has a better collection of sauces. I, on the other hand, have a limited few.
The recipe below is a starting point to the actual dish. I do taste and increase/decrease amounts of the ingredients called for, so giving you an exact recipe is a little difficult. But well that’s the fun about cooking, right- you can always add your own personal touch to it.
And in case you are wondering how to cook rice noodles, you can check this link: http://www.thekitchn.com/cooking-basics-how-to-cook-ric-129104
- 1-2 tbsp oil
- 1 tbsp garlic, minced
- 4-6 oz chicken ground or tenderloin beef ( I used chicken)
- 1 egg
- 2 Chinese broccoli (Kai Lan) or napa cabbage or broccoli
- 8 oz fresh rice noodles (soak your rice noodles in hot water for 10-15 minutes stirring frequently until they soften, or follow package directions. Drain and use them in the recipe)
- For the Base Sauce:
- ¼ cup oyster sauce (in case you are not too fond of oyster sauce then reduce the quantity to 1 or 2 tbsp)
- 2 tbsp Mushroom soy sauce (My friend uses this brand: healthy boy)
- 1 tbsp soy sauce (brand: golden mountain or Maggie should do)
- 1 tsp Fish sauce
- 2 tsp sugar
- 2 tsp dark/black soy sauce (just for color, usually it’s not that salty)
- ⅛ tsp white pepper
- Garnish with fresh red chillies and spring onions
- Last time I cooked I added a bit of schezwan sauce to make it spicy and since I only had oyster sauce and soy sauce with me, I added a bit of black bean sauce, worcestershire sauce and vinegar. Again please feel free to increase/decrease amount according to your taste.
- Prepare your sauce by mixing the ingredients listed under base sauce. Set aside.
- Heat oil, sauté garlic for a few seconds and add chicken (cook this just until 70%).
- Put the chicken to one side of the pan and on the other empty side, add egg. Let cook for a few seconds and then break the yolk and wait until it sets than scramble.
- Add the noodles and the sauce. Mix everything together and stir fry until there is not much liquid left in the wok.
- Next add the Chinese broccoli to the noodles and cook until wilted. During this time, just let the noodles sit for a minute or so to get a nice char on them.
- Take off heat, garnish with Serrano chili or cucumber immerse in vinegar and serve immediately.
Looking for more Asian recipe inspiration, check these out: