PAD SEE EW
Pad See Ew ranks right up there with our other favorite takeout noodle meals, such as Pork Lo Mein, Singapore Noodles, and Pad Thai, in terms of Thai fast food for me.
As long as all the components are pre-prepared and ready to go into the wok, this dish comes together quickly. It’s easy to see why Pad See Ew is so popular as a Thai street snack.
My family and friends usually rave about my wide rice noodle dishes, such as Pad See Ew, whenever I serve them.
What Is PAD SEE EW?
Wide rice noodles are used in Pad See Ew, which is comparable to Chinese Beef Chow Fun. The taste is identical even if the components aren’t exactly the same.
Pad See Ew calls for egg and Chinese broccoli instead of the mung bean sprouts and scallions seen in Beef Chow Fun. Fish sauce’s characteristic taste is also present.
Pad See Ew is traditionally made with beef, but other meats, such as chicken, pork, or tofu, can be used.
HOW TO ACHIEVE YOUR GOAL. WOOK HEI
The smokey, charred flavor you get from exceptionally good stir-fries is called wok hei. Cooking at a high temperature is essential.
Pad See Ew can be served to two or three hungry individuals with this recipe, but if you want the wok hei flavor of a restaurant or street food vendor, double the recipe and cook it in two batches.
It is important to cook in small batches because our home stoves don’t heat up as quickly as industrial ones; therefore, you need to keep the heat levels high!
When cooking with a pad see ew, you’ll need a powerful exhaust fan. That, or someone to keep a fan running near your smoke alarms.
Let’s get cooking now that we’ve taken care of business!
STEAK AND MARINADE
- 8 ounces of thinly sliced flank steak
- 1 teaspoon of vegetable oil
- 1 teaspoon of cornstarch
- 1 teaspoon of Thai black soy sauce
REST OF THE DISH
- 1 pound of fresh wide rice noodles
- 3 cloves of thinly sliced garlic
- 2 slightly beaten large eggs
- 3 cups of Chinese broccoli (2-inch pieces)
- 4 tablespoons of vegetable oil
- 1 tablespoon of oyster sauce
- 1 tablespoon of Thai black soy sauce
- 2 teaspoons of Thai soy sauce
- 1 teaspoon of fish sauce
- ½ teaspoon of sugar
- Freshly ground white pepper
- Mix the cornstarch, vegetable oil, and Thai black soy sauce into the flank steak until the beef is thoroughly coated. Place aside.
- Mix oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a bowl. Stir well to combine.
- Verify that the fresh rice noodles you are using are at room temperature. If the noodles are cold and stiff from refrigeration, rinse them in hot water before cooking. You can prevent a large, homogeneous lump of noodles during stir-frying by taking this extra step. After rinsing, make sure to brush off any extra water before using the items.
- Try to obtain fresh wide rice noodles; these really make this meal stand out from other noodle recipes. Alternatively, you can prepare your own rice noodles at home using our recipe. Use dried rice noodles if neither of these alternatives works. If using dried rice noodles, be sure to follow the package guidelines and slightly undercook the noodles (al dente), as you will be re-cooking them in the wok. Noodles should be well drained before being combined with a spoonful of oil. They won’t cling to the wok because of this.
- One tablespoon of oil should be evenly distributed around the wok’s outer edge to coat it. Heat your wok until it smokes. Return the beef to the marinade basin after searing it until it is 80 percent done.
- Stir the garlic into the wok after adding a further tablespoon of oil. Add the Chinese broccoli right away, and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning).
- Then, distribute the noodles all over the wok. Work fast and maintain the highest heat setting on your wok. Then, using the wok spatula in a scooping motion, gently combine everything for about 20 seconds. Cover noodles with sauce. Return the beef to the wok.
- To heat the empty side of the wok for 10 seconds, push the mixture to one side. Add the beaten eggs and a further tablespoon of oil to the wok. Wait for them to start cooking for 5 seconds. Break the eggs into smaller pieces and continue to scramble them for a short while.
- If your wok is still not sizzling at this point, your burner is probably not hot enough. If you wait, the heat will eventually “catch up.” Stir-fry the ingredients just long enough for the noodles to heat through evenly without breaking. You prevent the noodles from sticking, make sure to scrape the wok’s bottom using your wok spatula.
- You’ll notice that the food sticks to the wok less readily as it warms up. However, you can add a little oil if necessary to make stir-frying simpler.
- Cook the noodles for an additional 1 to 2 minutes, stirring less often to allow the noodles to caramelize slightly and develop that restaurant-style flavor. Serve hot with Chiu Chow Sauce or homemade chili oil on the side!