Craving restaurant-quality Pad See Ew from the comfort of your kitchen?
Get ready to unlock the secrets to my family's beloved recipe, complete with an addictively delicious sauce that will have you making this dish again and again.
Prepare for a flavor explosion as we dive into simple techniques and a special ingredient that elevates this classic to a whole new level!
Key Ingredients
To nail this awesome Thai Yellow Curry, we gotta talk ingredients – the building blocks of our flavor masterpiece!
First, the curry paste. We're talking dried red chillis, like, 10 of them. But watch out; it's birds eye chillis next. One will make it mild; four will make it spicy. Don't say I didn't warn ya!
Lemongrass is a MUST – two stems to be exact—plus eschalots (or shallots), but not the green kind. Got it?
Next up, fresh turmeric and galangal, two tablespoons each. You might not know galangal! Think ginger with a citrusy zing.
Don't forget the garlic – 8 cloves. Now, we gotta have Thai shrimp paste in bean oil (1 1/2 tbsp), and an exciting spice combo: coriander, cumin, cardamom, fenugreek powder (which smells like maple syrup!), and white pepper. Whew – that's a mouthful!
Preparation Steps
Alright, let's jump into the prep work–it's where the magic really starts to come alive! First, I'm going to chop up my protein of choice, probably chicken or tofu, into bite-sized pieces–nothing too crazy.
Next, let's get those veggies ready! I like to slice my Chinese broccoli into 2-inch pieces and julienne my carrot into matchsticks. Just like in a cashew chicken stir-fry, the textures of these ingredients matter a lot. We don't want to spend all day prepping; that'd be no fun!
For the sauce, I'll measure out my soy sauce–about 2 tablespoons–dark soy sauce, a teaspoon, and oyster sauce–also 2 tablespoons. A dash of sugar–just a pinch–and a splash of vinegar will finish it off. Trust me, that salty, sweet, and tangy combo is where it's at. Don't you dare skip this step; it is so important!
Cooking Instructions
Let's get cooking—now's the time to fire up that wok! I always make sure my wok is screaming-hot before I add anything, it is a super important step.
First, I'm gonna add my noodles. Toss them around, making sure they're evenly coated with oil so they don't stick together. No one likes a noodle clump.
Next, in goes the chicken—or tofu if you're vegetarian—and some garlic. I usually cook it for about 3-4 minutes until it's almost done. The chicken complements the noodles in much the same way it does in Thai Chicken Peanut Noodles.
Now, I add the gai lan and the egg. Scramble the egg right in the wok, mixing it with the noodles and chicken. I like to add a splash of soy sauce, too—it really brings out the flavor.
Keep stir-frying everything together for another minute or two, until the noodles are soft and the sauce coats everything nicely. I've seen it all happen, especially with pad see ew!
Serving Suggestions
With our noodles perfectly stir-fried, the final step is serving this yummy dish; I always think the right presentation can make a meal even more enjoyable—almost as much as the first bite!
First, grab a big plate, and I mean big—you don't want any noodles escaping! Pile those glistening noodles high, making sure there's a good mix of noodles, egg, and those delicious veggies.
Now, for the fun part: garnish! I love sprinkling some chopped peanuts on top for that extra crunch and nutty flavor; about a tablespoon should do it!
If you're feeling fancy—and why not?!—throw on a few sprigs of fresh cilantro for a pop of color. And finally, I sometimes like to add a wedge of lime on the side. You might think that's enough, but it's not! Squeeze it for a zingy, citrusy kick that'll make your taste buds sing! Enjoy!
Short Recipe Version
Pad See Ew Recipe
Prep time: 15 minutes
Cook time: 10 minutes
Serving size: 2
Ingredients:
- Wide rice noodles: 8 oz
- Chinese broccoli (gai lan): 1 cup, chopped
- Egg: 1
- Protein (chicken, pork, tofu, shrimp): 4 oz, sliced
- Dark soy sauce: 1 tbsp
- Soy sauce: 1/2 tbsp
- Oyster sauce: 1 tbsp
- Sugar: 1 tsp
- Vegetable oil: 2 tbsp
- Garlic: 2 cloves, minced
Instructions:
- Whisk egg in a bowl.
- Heat 1 tbsp oil in a wok or large pan over high heat. Scramble egg and set aside.
- Add remaining oil to the wok. Add garlic and protein, stir-fry until cooked.
- Add noodles and gai lan. Stir-fry for 1 minute.
- Add dark soy sauce, soy sauce, oyster sauce, and sugar. Stir-fry until noodles are coated.
- Return egg to the wok. Stir-fry until everything is well combined and heated through.
- Serve immediately.
Nutrition Information (per serving – Estimated):
- Calories: 450
- Protein: 25g
- Fat: 20g
- Carbohydrates: 45g