Pad See Ew (Thai Stir Fried Soy Sauce Noodles)

This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.

The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.

This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.

Yield: Serves 4 to 6

Noodles:

  • 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles

For the Sauce:

  • 1/4 cup dark soy sauce
  • 1/4 cup oyster sauce
  • 4 tsp light soy sauce
  • 2 tsp white vinegar
  • 4 tsp granulated sugar
  • 1/4 cup water

For the Stir Fry:

  • 6 T peanut or vegetable oil, divided
  • 5 cloves garlic cloves, thinly sliced
  • 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
  • 2 large eggs
  • 3 to 4 baby bok choy or 8 stems Chinese broccoli

To Prepare the Ingredients:

  1. If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
  2. If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
  3. To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
  4. Shred or slice the cooked chicken.
  5. Thinly slice the garlic.

To Cook the Stir Fry:

  1. Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
  2. Add garlic, cook 15 seconds.
  3. Add chicken, stir.
  4. Add bok choy or Chinese broccoli stems.
  5. Add bok choy or Chinese broccoli leaves, cook until just wilted.
  6. Push everything to one side, crack eggs in and scramble.
  7. Remove everything onto a plate (scrape the pan clean).
  8. Return pan to stove, heat remaining 4 T oil over high heat.
  9. Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
  10. Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.

Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

Yield: Serves 6

  • One 4 to 4 1/2-pound chicken
  • 8 large garlic cloves, minced
  • 2 T Dijon mustard
  • 2 T dry white or red wine
  • 2 T extra-virgin olive oil
  • 1 T soy sauce
  • 1 tsp Tabasco (I used Chipotle Tabasco)
  • 1 tsp herbes de Provence
  • 1/2 tsp coarse salt
  1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
  2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
  3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  4. In a bowl, mix all of the remaining ingredients.
  5. Turn the chicken breast down and spread it with half of the mustard mixture.
  6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
  7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
  8. Cook the chicken until it starts to brown, 5 minutes.
  9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
  10. Let the chicken rest for 5 minutes.
  11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.

Cilantro-Lime Chicken Thighs

This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.

The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.

Yield: Serves 4

  • 1/4 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 T extra virgin olive oil
  • 2 T freshly squeezed lime juice, plus wedges for serving
  • 1 T lime zest
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (I used 4 large thighs)
  • cooked rice and refried beans, for serving, as desired
  • guacamole or avocado slices, for serving, as desired
  • corn, red onion, shredded cheese, tomatoes, and salsa, for serving, as desired
  • hot sauce and sour cream, for serving, as desired
  • flour or corn tortillas for serving as a burrito or tacos, optional
  1. In a medium bowl, combine 1/4 cup chopped cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. (I marinated the chicken for 6 hours.)
  3. Preheat broiler or grill.
  4. Remove the chicken from the marinade and place on a rimmed baking sheet, if broiling.
  5. Cook the chicken until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  6. Let rest and cool slightly to coarsely hand-shred (to use as a taco or burrito filling).
  7. Serve with rice and refried beans and assorted toppings, as desired.

One-Pot Chicken Thighs with Black Beans, Rice & Chiles

The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂

Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.

This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!

Yield: Serves to 8

  • 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
  • coarse salt and freshly ground black pepper
  • 2 T extra-virgin olive oil or peanut oil
  • 1 large yellow, Vidalia or white onion, chopped
  • 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
  • 2 ½ cups chicken stock
  • 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
  • 1 (3-inch) cinnamon stick, broken in half
  • 6 garlic cloves, finely minced or grated
  • 1 tsp ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • 6 oz grape or cherry tomatoes, halved
  • 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
  • 3 T chopped cilantro leaves
  • Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. Season the chicken with salt and pepper on both sides.
  3. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. (I used an enameled cast iron pan.)
  4. In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
  5. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
  6. In a small saucepan, bring the chicken stock to a boil.
  7. Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
  8. Add the black beans and cherry tomatoes. Season generously with salt and pepper.
  9. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
  10. Add the stock and return the chicken to the pan, skin-side up.
  11. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
  12. Sprinkle with the cilantro.
  13. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.

Basil Chicken Saltimbocca with Marinated Tomatoes & Mozzarella

We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.

This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.

Yield: Serves 4 to 6

  • 6 boneless, skinless chicken thighs
  • 6 cloves garlic, grated
  • coarse salt and freshly ground black pepper
  • 1 cup fresh basil, approximately, divided
  • 10 thin slices prosciutto
  • 3 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 2 cups cherry or grape tomatoes, halved
  • 3 T extra virgin olive oil, plus more for cooking
  • 2 T balsamic vinegar
  • 2 T fresh thyme leaves, optional
  • zest of 1 lemon, optional
  • 4 oz ciliegine mozzarella balls or 3 balls burrata cheese, torn
  1. Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
  2. Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
  3. Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
  4. One at a time, press 2 basil leaves on top of each chicken thigh.
  5. Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
  6. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
  7. Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
  8. Heat a few tablespoons of oil in a large skillet over medium-high.
  9. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
  10. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
  11. Transfer to a plate and lightly season with salt.
  12. Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.

Brazilian Beer Chicken

I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!

Yield: Serves 4 to 6

  • 12 to 16 oz beer (I used a Brooklyn lager)
  • 1/2 cup vegetable oil (I used canola)
  • 1/2 cup whole grain Dijon mustard or Dijon mustard
  • 1 T sweet paprika
  • 1 tsp freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 2 bay leaves
  • 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
  • coarse salt
  • parsley, for garnish, optional
  1. Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
  2. Stir in the onion, garlic, and bay leaves.
  3. Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
  4. Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
  5. Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
  6. Preheat the grill.
  7. When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
  8. Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
  9. Garnish with parsley, if desired, and serve immediately.

Arugula Salad with Grilled Chicken, Corn, Tomatoes & Blue Cheese

I have a couple more arugula summer salads to share. I eat arugula on a daily basis! 🙂 Loaded with toppings, this salad was hearty and delicious. I didn’t grill the corn but may next time. When fresh corn is really sweet, I prefer to eat it raw.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used boneless, skinless chicken thighs and modified the proportions. I also dressed the salad with my favorite Mustard Vinaigrette.

Yield: Serves 4 to 6

  • olive oil, for grates
  • 1 pound boneless, skinless chicken thighs (about 3 to 4) or chicken cutlets
  • coarse salt and freshly ground black pepper
  • 4 ears corn, husks and silks removed
  • 12 oz to 1 pound arugula or wild arugula, about 3 bunches, thick stems removed
  • 2 large tomatoes, sliced into wedges
  • 1/2 cup (2 oz) crumbled Stilton or Gorgonzola (I used Trader Joe’s Cave Aged Blue Cheese)
  • 2 T fresh lemon juice, for dressing
  • 2 T olive oil, for dressing
  1. Heat grill to high; clean and lightly oil hot grates.
  2. Season chicken with salt and pepper.
  3. Grill until opaque throughout. Let rest 5 minutes; cut into strips. (Grill corn at this point, if desired.)
  4. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  5. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Alternatively, prepare this Mustard Vinaigrette.
  6. Add arugula, tomato wedges, crumbled cheese, sliced chicken, and corn. Toss to combine. Serve immediately.

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