Authentic Thai Pad See Ew Recipe )

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Rating: 4.0; Vote: 1

Get all the details for this authentic Thai pad see ew recipe ) by clicking here: Welcome to another Thai street food recipe, this time for one of the most popular Thai fried noodle dishes known as pad see ew. Pad Thai is also famous, but this Thai dish is less sweet and sour, and more salty and flavored with both light and dark soy sauce. The most difficult thing to think about when preparing this Thai pad see ew recipe, is the heat of your pan. It can be a little tricky, so make sure you watch the video to get all my tips. The main thing is that you need to control the heat of your pan so you don't burn the noodles, and so they don't get too sticky and clump up. Another thing is that you need to stir the wide rice noodles from the bottom up, doing it carefully and folding the noodles more than just stir frying them. On the streets of Thailand, pad see ew ) is often available at local restaurants where they are making stir fried dishes. You just ask the vendor for the dish, and then give them your choice of meat, which is often pork or chicken, and in just a few moments you'll have a fresh plate of noodles ready to be devoured. Ok, so for this Thai pad see ew recipes, here are the ingredients you'll need: 2 tablespoons of oil for frying 3 cloves of garlic 300 grams fresh wide rice noodles (sen yai) 200 grams chicken (alternatively you could really use any meat of your choice) 1 handful of chopped Chinese broccoli (kailan) - I used about 2 stalks for this recipe. 1 egg 1 tablespoon light soy sauce tablespoon dark soy sauce teaspoon sugar Pepper, chili flakes, and vinegar for garnish Again, like I say for all my Thai street food recipes, the list of ingredients that I used, should just be your guide. Ingredients can vary from place to place, and everyone has different taste buds, so use them as a guide, but make sure you do some taste testing so that your pad see ew tastes perfect for you For this pad see ew recipe, it took me about 20 - 30 minutes to prepare all the ingredients, mostly chopping up all the chicken and the Chinese broccoli, and gathering all the rest of the ingredients. After everything was ready to go, it didn't take longer than about 5 minutes to fry it all up and it was ready to be served. I like to garnish pad see ew noodles with a generous scoop of black pepper, some chili flakes to spice things up, and sometimes vinegar to make the noodles sour. Give this recipe a try, and let me know what you think about it in the comments section below , and happy cooking
Date: 2019-08-19

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Comments and reviews: 10

properlogic
Hey Mark What a coincidence My wife and I are eating Pad See Ew right now and decided to look up a recipe. I randomly selected one, only to be surprised that it's you. We watch you every night at dinner, maybe you've seen some of my comments on your other videos. Anyways, always a pleasure to see you my manLove Rishi & Vivian from Las Vegas. PS: If you ever make your way to Las Vegas, send me an e-mail I can make some great recommendations
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Emmie
Hello Mark, Hope you are doing well. This recipe looks delicious I plan to make this dish, but wanted to know whether the brands of light and dark soy sauce matter. I currently have Chinese soy sauce brands. Would that work too? If so, do you know think they will alter the taste significantly or should I go purchase Thai brand soy sauces? Please let me know. Thanks.
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evogardens
Hey Ying & Mark, Pad See Ew is one of my favourite Thai dishes. I usually squeeze some lemon on mine, but I'd like to try it with chilli next time. Mark, I missed the rhythmical, almost musical clashing / banging of the Wok that you hear in Thai restaurants. Still, the end result looked yum. Love that huge tree trunk chopping boardJim.
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Julie West
So fun to watch this after I have been following your videos for several years now. I like the recipes It's great to watch you and others travel the world eating, but I am a COOK and I don't want to know just how Ummm(head bowing)umm a food is, but HOW is it made Go back to your video roots, please
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Donna Copas
Mark, I eat this at a Thai restaurant (that is about an hour from me. So now I can try it at home, but what kind of greens can I get in the USA? I go to a Thai store about one and half hours from me so maybe they have the Greens you use. What is the name of the ones from Thailand? Thanks
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geoff2204
I make this at least once a week. It's ridiculously simple and devastatingly delicious. One thing I'd stress: the noodles must be really fresh so they keep their shape when mixed. I also like to add a little oyster sauce as well to add an extra flavour dimension.
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Peter van der Duyn
I don't know jet what i shall buy: Stainless steel, carbonsteel or aluminium wok? I lived 10 years on Koh Chang (2nd biggest island of Thailand) but since 2014 back in Europe. I miss the food so much. You do a great job with all these moviesCheers, peter
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Jason Troy
Thanks buddy was working in Thailand for some 3 years back in 2000/2004 and loved padseewe. After watching your vid collected the ingredients from local shops ( Asian mini market ) Made a dish which was awesome. Cheers mate. Ps: I waited to long to do this.
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jackie sandoval
Y do you make me so hungry? I found a place in my town ( new in this town) that has good Thai food but the service aaa so so but heck now I just order by phone and eat at the house. Have a great one and more video/ tutorials. Hope all is well.
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Jazz G
Hi Mark love this dish just have one question about the soy sauce you used in the video, I picked up a bottle of healthy boy thick soy sauce orange colored label it has a very odd smell to it not very nice i be honest is this the correct one you used
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