Our favorite family friendly dish when we eat Thai food is Chicken Pad See Ew. Not every restaurant makes it how we like it but it is not spicy so the kids love it. It is an almost sweet noodle dish containing eggs, chicken, and bok choy or chinese broccoli. Thanks to High Heel Gourmet, I finally had a recipe to create my own.
It turned out wonderful, better than I expected. I was given a seasoned wok a few years ago, and finally used it correctly. I am no longer afraid or intimidated by my wok. No more collecting dust for my wok. I changed my directions slightly because I prefered my vegetables a little more done. High Heel Gourmet, has a great step by step photos of the direction while using a wok.
I had a hard time finding rice noodles that were as wide as the ones in the original recipe. I ended up using rice ribbons, which when cooked tasted the same as what I was used to eating. I then reread the directions and saw that you can buy whole noodles and cut them to width, which makes more sense. Don’t sweat it if you can’t find the right noodle, I am sure any fresh rice noodle will do. This is the quantity I used to achieve the flavor I was used too, the original recipe had a wider range.
Chicken Pad See Ew:
- 2-3 cloves of garlic, crushed or chopped
- 1 head of baby bok choy or 2-3 stems of chinese broccoli
- 1/2 a chicken breast, thinly slice
- 2-3 Tbs fish sauce
- 1 Tbs soy sauce
- 3 Tbs Dark sweet soy sauce
- 1/4 tsp white pepper
- 1/4 of a package of fresh (sometimes frozen) rice ribbons or noodles
Before you cut up the vegetables or separate the noodles, slice the meat and marinate it in the soy sauce mixed with fish sauce.
Marinate the meat 10-15 minutes. Meanwhile rinse and separate noodles, and chop up vegetables.
Heat the wok over HIGH heat, the highest your stove can do, and add 1 tablespoon of oil and all the garlic. Stir fry until the garlic is near golden.
Add the meat to the wok but reserve the leftover sauce. Stir fry until the meat is fully cooked. Adding vegetables about a minute into cooking meat.
Add the noodles to the wok and pour all the leftover sauce onto the noodles. Stir fry, make sure that the noodles are completely coated with the sauce. You can easily see this by the color. If you need more sauce, go ahead and pour it right out of the bottle. If it all gets too dry, you can add more oil. In this step you will be stir frying for a while over high heat.
Push the noodles to one side and add 1-2 tablespoons of oil to the middle of the wok and crack the egg into it. Smear it really quickly just to break the yolk and mix it with the egg white. Flip the noodles back on top of the egg. Let it sit for 10 seconds and then start moving the whole thing around again.
Let the noodles sit still for 10 seconds and then flip them around again to get the noodles to brown a little bit at the bottom of the pan. This adds flavor to the noodles.
Add the white pepper to the noodles, go ahead and taste those noodles.