![]() ![]() ![]() After the noodles are well mixed, scoot the noodles to one side of the wok, and proceed to crack an egg into the empty side.If it gets a little dry, you can drizzle in a tiny bit of oil. Cook the noodles for about 1 -2 minutes.Still on low heat, start to fold the noodles gently by picking them up with the spatula from the bottom, and folding them over (If you stir fry too hard, the stickiness from the noodles can make them turn into a big noodle blob - believe me, I’ve done this too many times and it’s not pretty!).Toss in the rice noodles, the Chinese broccoli, 1 tablespoon of light soy sauce, ½ tablespoon of dark soy sauce, and a ½ teaspoon of sugar.Now, turn down your heat (or if you’re using an electric stove you can even move your pan off the burner for a moment).Add the chopped chicken to the wok and stir fry for it about a minute until the chicken is nearly all the way white in color and cooked pretty well though and through.Wait until the oil is hot, and then fry the garlic for about 10 seconds or so, making sure it sizzles in the hot oil.Heat the wok (or frying pan) on a medium heat and add about 2 tablespoons of oil.Peel then mince 3 cloves of garlic, slice the chicken into small bite sized pieces, and slice the Chinese broccoli into 1.5 centimeter strips. ![]() Comb through the fresh wide rice noodles, making sure any clumps are separated.It especially makes for a great lunchtime dish. Recipe size: This recipe is for 1 good sized plate of pad see ewĮat it with: Pad see ew is a one plate meal, fried noodles that includes meat, egg, and a green vegetables. (If you can’t see the video, watch it on YouTube here: ) Thai pad see ew recipe (ผัดซีอิ๊ว) If you don’t have gas, another option is an outdoor grill, or you can use this chimney starter hack. Note: It’s also worth noting that it’s very difficult to use an electric stove to make good pad see ew. I explain more about the method of cooking pad see ew in the video instructions below and through, but I normally begin on a medium heat, and then when I add the noodles I change to a low fire for a little bit, and finally at the end of cooking, just before adding the egg, I crank up the fire to a high heat to get some wok hei (at least try to).Īs with so many Thai stir fry recipes, being in control of the ingredients with varying levels of heat is so important. Overall, this is a pretty easy pad see ew recipe (ผัดซีอิ๊ว), but the hardest part of making it is working with the heat of the wok – too low and you won’t get a good smokey taste, and too high and you’ll burn the noodles (I’ve done it many times!). Controlling the hear is important when cooking pad see ew Method of cooking ![]()
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