Thai Stir Fried Noodles (Pad See Ew)

Name: Thai Stir Fried Noodles (Pad See Ew)
Yield: 3
Ingredients: 8oz/200g rice stick noodles; 2 tablespoons sweet dark soy sauce or kecap manis (see notes for substitutes)NOTES; 1. Sweet dark soy sauce is thicker and sweeter than normal soy sauce, and has a more complex flavour. It is available in Asian grocery stores and in the asian section of some large supermarkets. A great substitute is kecap manis which is an Indonesia; 2. If you can't find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. You can also add other vegetables if you wish.; 3. You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.; 4. You can use other noodles if you want, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.; 5. If you accidentally add the noodles into the pan before checking they are properly rehydrated, simply add ½ cup of water to the pan and bring it boil, tossing the noodles to finish "cooking" them. It won't take long because rice noodles do not re; 2 tablespoons oyster sauce; 2 teaspoons soy sauce; 2 teaspoons white vinegar; 2 teaspoons sugar; 2 tbsp water; 2 tbsp peanut or vegetable oil; 2 cloves garlic cloves; 1 cup chicken, sliced into ¼" / 0.5cm slices; 1 large egg; 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

Thai Stir Fried Noodles (Pad See Ew) was pinched from <a href="http://www.recipetineats.com/thai-stir-fried-noodles-pad-see-ew/" target="_blank">www.recipetineats.com.</a>

"Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. It's amazing how fast it comes together - once the ingredients are ready to throw into the wok, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which are wide, thin rice noodles. But these are only sold in Asian stores where I live (and I don't have one nearby) so I've made it with wide rice stick noodles which are readily available in supermarkets and it is a pretty close substitute. I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!..."

INGREDIENTS

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8oz/200g rice stick noodles

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2 tablespoons sweet dark soy sauce or kecap manis (see notes for substitutes)NOTES

•

1. Sweet dark soy sauce is thicker and sweeter than normal soy sauce, and has a more complex flavour. It is available in Asian grocery stores and in the asian section of some large supermarkets. A great substitute is kecap manis which is an Indonesia

•

2. If you can't find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. You can also add other vegetables if you wish.

•

3. You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.

•

4. You can use other noodles if you want, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.

•

5. If you accidentally add the noodles into the pan before checking they are properly rehydrated, simply add ½ cup of water to the pan and bring it boil, tossing the noodles to finish "cooking" them. It won't take long because rice noodles do not re

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2 tablespoons oyster sauce

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2 teaspoons soy sauce

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2 teaspoons white vinegar

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2 teaspoons sugar

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2 tbsp water

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2 tbsp peanut or vegetable oil

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2 cloves garlic cloves

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1 cup chicken, sliced into ¼" / 0.5cm slices

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1 large egg

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4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

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