Saturday, March 1, 2008

Pad See Ew

Pad See Ew is Luke's favorite Thai dish. He gets it every single time when we dine at Thai restaurants. Since my Pad Krapow was a huge success, I thought I would give Pad See Ew a try. I found the recipe here. Pad see Ew is more complicated than Pad Krapow. Per instructions, I had to cook the ingredients separately - the broccoli, the rice noodles, and the pork. That added more work and the rice noodles was especially hard to work with. The rice noodles were sold in a package of sheets, stacked on top of one another. It was hard to separate the sheets without them breaking. After I separated them, I cut them into strips.

Personally I love flat rice noodles. Not just in Thai dishes, but Chinese dishes as well. One package of rice noodles is $1.09, and makes 2 servings. Not too bad. I think I will experiment with it more in other dishes. My favorite part about Pad See Ew was the rice noodles.

Ultimately, it was a good dish, but didn't taste exactly like Thai. I bought enough ingredients to make 2 rounds, so I will give it a try again later. The recipe below is a slight revision of the one I found. Bon Appetit!

Makes 2 regular servings (enough for Luke and me)

- 11oz of fresh flat rice noodle should be enough for two regular portions. (If you use dry noodles, soak them in lukewarm water until pliable but not soft.)
- 1 egg
- 1 smallish head of broccoli
- 1-2 cloves garlic, depending on how much you like it, chopped
- 2-3 tbsp of cooking oil
- a splash of thick soy sauce
- fish sauce to taste
- 1 tbsp of rice vinegar

For the protein and marinade
- 8oz of pork loin, cut into very thin bite-size pieces (use chicken or beef as substitutes if you like)
- 1/2 tbsp fish sauce
- 1tbsp oyster sauce
- a splash of dark sesame oil

Toss the pork and all the sauces together until well mixed. Let marinate for 15-30 minutes before cooking time.

Part A - Cook broccoli
1. Bring a pot of water to boil and cook the broccoli for about a minute. Drain.
2. Heat the wok on the highest heat your stove can handle. When the pan is very hot, add a tiny splash of oil. Throw in the broccoli and toss quickly in the hot pan for just a few seconds.
3. Add a splash of fish sauce. Toss quickly again. Transfer the broccoli into a plate and set aside.

Part B - Cook rice noodles
4. Set the wok back on the fire and let it heat up until smoking. Add another splash of oil – this time a biggish splash. Tilt the wok to coat it well with the hot oil, then throw in the noodles. Shake the wok a few times and toss the noodles to coat them with oil.
5. Add just a little less than a tablespoon of thick soy sauce, and a few splash of fish sauce. Toss the whole thing again quickly to evenly distribute the sauce. Spread the noodles around the wok a bit to maximize the contact with the heat. That's how you get a nice charred bits from the wok.
6. When the noodles are done, cooked through and nicely charred in parts, transfer them to a plate and set aside.

Part C - Cook pork
7. Set the pan back on the fire to reheat. Add another splash of oil, follow by garlic and the marinated pork (or whatever protein you use).
8. Spread the pork pieces around the wok and let it char, undisturbed, for a few seconds, then flip to the other side. If you cut the pork thinly, they will cook very quickly.
9. When the pork are done, push them over to the side of the wok and crack one egg into the middle. Let the egg set for a few seconds and then stir everything together quickly.

Part D - Combine
10. With the pork in the wok, toss in the cooked broccoli. Stir quickly to mix.
11. Toss the cooked rice noodles into the wok. Toss again to mix everything well.
12. Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste. I added a bit of sugar for a hint of sweet. Add one tablespoon of rice vinegar and give it a toss (I will skip this next time).

2 comments:

  1. Thanks for all the hard work Bongers. I was sick and just sat in the car while she went into the store to get all the ingredients. Mind you, this was on a Saturday at a Chinese grocery store. So all the usual rude, crowded, and slow experiences came along with it. Then she came home and started whipping this dish up. While it was not a carbon copy of the restaurant versions like her previous Thai dish, I still like this dish a lot! I think she created a new dish of her own. Yum! More Please! Danku!

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  2. Hi. If you are interested in cooking Thai food try
    www.thaifoodtonight.com
    It's got about 30 recipes each one with a cooking video to go along
    Good if you like to try cooking Thai food at home
    Cheers

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