I love Thai food and I love Pad See Ew the most! The first time I tasted this (where I was sure of the name of the food) was in Greenbelt’s Oody’s. I probably have tasted this when I was around 13, in Tsuen Wan’s Discovery Park, there’d be this noodles in soy sauce with beef and kai-lan that I’d order every Saturday night after church. The reason why I’m not sure what it was called was because I don’t speak Cantonese, I would just point to it and they’ll cook that for me. 😀 But then again, I do find this dish in local Chinese restaurants so maybe it wasn’t Pad See Ew?
Anyhooooo! I searched and searched for a good recipe and finally got the courage to try it out back in 2009. It was a good first attempt, thanks to Pim for the recipe! I would not claim this recipe to be “authentic” but it’s as close as I could get to Oody’s version. I’m so excited to celebrate our 2nd wedding anniversary on December and head off to Chiang Mai where I could finally taste food in Thailand. My husband and I also enrolled at a cooking school there and I would love to learn how to properly cook this. Closest I got to “authentic” Pad See Ew is when we eat at Thai restaurants here in Hong Kong where we know that their cook was really Thai. However, like a lot of restaurants here, it becomes a fusion of Cantonese and Thai taste so I’m not really sure.
For the past few years, I would boil the noodles because I’m so impatient! But last week, I had a lot of time to kill so I soaked it in filtered tap water expecting it to be soft in 30 minutes. To my disappointment, 45 minutes later it was still not soft enough! What I did was to check some recipes and found one that said to soak it in warm water. So I heated water in the microwave and added that to the bowl of water where the noodles were being soaked in. I tell ‘ya, this is by far the best texture I’ve had for my pad see ew! 🙂 I won’t say how long it should be soaked and be very safe when I say, soak it until soft; more or less 30 minutes.
While the noodles are being soaked, I sliced up my chicken breast into bite size pieces and marinated them in 3 cloves of garlic (I used my garlic press), 1 tbsp of fish sauce, 2 tbsp oyster sauce and 1/2 tsp of pure sesame oil for about 20 minutes.
While the chicken is being marinated, I cleaned the Kai-lan (chinese broccoli) and sliced it into 1-2 inches in length.
The waiting game began, this is the part where I could show you some of my ingredients (because we had time to kill!).
Then I waited and waited until the noodles were soft and when it finally were, I drained it. I then got my wok and heated it then poured oil into it. When the oil was smoking, I put in the kai-lan and sautéed that until it was half cooked and set it aside.
Then, I added the drained noodles and poured oil and sweet soy sauce and continued to stir because I don’t want the noodles sticking to the wok. Once the noodles are nicely colored and coated with both the oil and soy sauce, I set it aside.
In the wok, I added more oil and then sautéed the chicken meat. When the chicken was almost done, I pushed the chicken to the sides and poured the scrambled eggs in the middle and let it cook.
When the egg and chicken meat are cooked, I returned the noodles and kai-lan back to the wok and continued to toss and mix everything together.
Taste if it lacks the sweet and salty taste, add more sweet soy sauce if needed. I added 1/8 cup more at this stage!
When the sweet and salty taste is about right, add the rice vinegar. I added 1/2 tsp, if you would like to put more, you could but my husband and I don’t like a lot of rice vinegar.
The next steps are our favorite parts, plating the food and taking pictures of it then finally eating it! 🙂
My husband likes his pad see ew on the spicy side, so he adds more ground red pepper flakes. (Which reminds me, we should buy Thai pepper flakes, it’s spicier!)
Pad See Ew
Preparation Time: 30 minutes* | Cooking Time: 20 minutes
- 250g Chicken breast fillet
- 250g wide rice noodles
- 6pcs Kai-lan (Chinese broccoli)
- 4 Tbsp Canola oil (don’t pour all at once!)
- 6 Tbsp Sweet soy sauce
- 2 eggs, scrambled
- 1/2 tsp Rice vinegar
- Red pepper flakes, to taste
- 3 cloves of garlic, minced
- 1 tbsp of fish sauce
- 2 tbsp oyster sauce
- 1/2 tsp of pure sesame oil
- Soak the rice noodles in warm water until soft (roughly 30 minutes*).
- Marinate the chicken in the marinade for at least 15 minutes (do this at the same time the noodles are soaking).
- When the rice noodles have softened, heat up wok and heat oil until smoking hot.
- When the oil is smoking, add the kai-lan and sauté until half cooked (about 10-15 seconds). Set aside.
- Pour more oil into the wok and put in the noodles and add sweet soy sauce, you can start by putting in 4 Tbsp first and add more if needed. Set aside. (The color of the noodles should be brownish — to indicate that the soy sauce has coated all the noodles. If the noodles stick to each other, most probably it lacks oil.)
- Pour more oil into the wok and sauté the marinated chicken until it has browned.
- Make a well in the middle and pour the scrambled egg, let it cook for a while then scrape it and mix with the chicken.
- Put the kai-lan and the noodles back and mix it altogether. You should taste it at this point and add more soy sauce if needed.
- When the sweet and salty is just right, add the rice vinegar and then mix everything again.
- Serve with lime/lemon wedges (or calamansi if that’s what’s available!) at the side and/or chopped peanuts as topping and/or top with red pepper flakes.
Makes 4 servings