Tuesday, June 28, 2011

Stir Fried Wide Rice Noodles with Soy Sauce (Pad See Ew)

Thai Translation – Pad = Stir Fried, See Ew = Dark Soy Sauce

Pad See Ew is as popular as Pad Thai and is a very delicious noodle dish, often eaten for lunch. It can be made with any type of meat or vegetables. The key to the flavour is the use of dark soy sauce. This caramel-flavoured soy sauce can be found in most supermarkets or asian grocery stores.

Cooking Time – 5 minutes
Preparation Time – 10 minutes

Serves 4

150g squid
1 egg
200g wide rice noodles
2 inch piece carrot
2 stems chinese broccoli
2 cloves garlic.
1 tsp palm sugar or brown sugar
1 tbsp vegetable oil
2 tsp fish sauce
3 tsp dark soy sauce
1 tsp oyster sauce
½ tsp white pepper

  1. Prepare your squid: clean and remove any sinew from the squid. Slice into rounds and blanch in boiling water for 2 minutes. Remove and set aside.
  2. Prepare your noodles (if using dry noodles). Rehydrate according to packet.
  3. Prepare vegetables: peel and slice carrot into thin pieces. Chop chinese broccoli leaves and stems into inch long pieces. Finely chop the garlic.
  4. Heat your oil in a wok or non-stick frypan. When smoking, add your garlic and squid. Fry for one minute.
  5. Add chinese broccoli and carrot. Stir fry for one minute then move all ingredients to the side. Add egg in centre of wok and cook.
  6. Add seasonings to wok and noodles. Mix well to ensure flavours coat the noodles well and remove from pan.
  7. Serve with a lime wedge, white sugar and ground chilli.

1 comment:

  1. Great post! Actually, this is one of my favorite stir fry because it is easy to cook and tastes great. I will try to cook this later. Thank you so much for posting!

    Stir Fry Sauce