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.

Thai-Style Stir-Fried Rice Noodles with Chicken & Bok Choy

I receive a LOT of baby bok choy in my CSA share. Every time my husband spots it, he requests his favorite Thai dish, Pad See Ew. I do have a favorite version that I typically prepare, but, by chance I received a new recipe (email 😉 ) for his special dish when I received my recent bounty of bok choy.

The goal of this recipe was to recreate a high-heat wok cooked dish on a stove top by altering the stir fry technique. By cooking the ingredients in batches and combining all of the ingredients just prior to serving, the high-heat char typical of this dish was achieved. This version was indeed the closest I’ve come to reproducing my husband’s favorite take out dish.

This recipe was adapted from Cook’s Illustrated. I used baby bok choy instead of broccolini, chicken thighs instead of breasts, Thai chiles instead of serrano, and fresh rice noodles. I reduced the oil and doubled the recipe as well. Great!

Yield: Serves 8

For the Chile-Vinegar:

• 1/3 cup white vinegar
• 2 Thai chiles or 1 serrano chile, stemmed and sliced into thin rings

For the Stir-Fry:

• 5 boneless, skinless chicken thighs, trimmed and cut against grain into ¼-inch thick slices
• 2 tsp baking soda
• 24 oz fresh wide rice noodles (can substitute 16 oz 1/4-inch wide dried rice noodles)
• 5-6 T vegetable oil (I used sunflower seed oil)
• 1/2 cup oyster sauce
• 3 T soy sauce
• 4 T packed dark brown sugar
• 2 T white vinegar
• 2 tsp molasses
• 2 tsp fish sauce
• 8 garlic cloves, sliced thin
• 6 large eggs
• 2 pounds baby bok choy (about 10), sliced into 1/2-inch pieces, separated into leaves and stems (broccolini or broccoli are good substitutes)
• additional greens, if desired (I added 1/2 head of my CSA Sugarloaf Chicory as well)

For the Chile Vinegar:

1. Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.

For the Stir Fry:

1. Combine chicken with 4 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
2. If using fresh rice noodles: Place noodles in very hot tap water until they can be separated into large pieces. (If using dried rice noodles: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.)
3. Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
4. Heat 1 T oil and garlic in 12-inch (nonstick) skillet over high heat, stirring occasionally, until garlic is deep golden brown, about minute.
5. Add chicken and 4 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes.
6. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes.
7. Push chicken to 1 side of skillet. Add 1 T oil to cleared side of skillet.
8. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
9. Heat 1 T oil in now-empty skillet until smoking. Add bok choy stems and cook for 1 minute, stirring. Add the remaining bok choy leaves and 4 tablespoons sauce and toss to coat.
10. Cover skillet and cook for about 1 to 2 minutes, stirring once halfway through cooking.
11. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
12. Sauce any additional greens in the remaining cooking liquid, if desired.
13. Heat 1 T oil in now-empty skillet until smoking. Add half of noodles and 4 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture.
14. Repeat with remaining 1 T oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes.
15. Transfer to a serving dish and serve immediately, passing chile vinegar separately.

One Year Ago:

• Red Lentil & Butternut Squash Soup (Shorabit Jarjir)

Two Years Ago:

• Pasta Alla Norma with Slow Roasted Tomatoes

Three Years Ago:

• Napa Cabbage Curry
• Pear of Desire

I’m sharing my special stir fry at Angie’s Fiesta Friday #146, co-hosted by Antonia @Zoale and Petra @Food Eat Love. Enjoy! 🙂

Weeknight Red Curry

My husband has been saying that we really should incorporate more fish into our diet. I know that he’s probably right. So, I was very proud to serve not only one, but TWO fish dinners in one week. The first was a super quick and fresh pan-roasted fish dish. (I’ll share that in a separate post.) The second was this quick red curry. I thought it was just me, but we all decided that the fish overpowered an otherwise delicious dish. (I am open to another opinion though!) I made it again with my go-to protein, boneless, skinless chicken thighs, and it was a winner in my house. Maybe fish once a week is enough for us. 😉

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used two broccoli crowns, one red bell pepper, two carrots, and one large shallot in the mixed vegetables. We ate it over fresh rice noodles; I think it would also be wonderful with rice. It was absolutely delicious and faster than takeout.

I’m bringing this to share at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 4

• 1 large shallot
• 6 large garlic cloves
• 1 2-inch piece ginger, peeled, cut into pieces
• 2 tablespoons vegetable oil
• 2 tablespoons red curry paste
• 2 teaspoons ground turmeric
• 1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can (I cheated and used diced tomatoes.)
• 1 13.5-ounce can unsweetened coconut milk
• coarse salt
• approximately 1 pound mixed fresh vegetables (such as broccoli, cauliflower, red bell peppers, carrots, and/or shallots), cut into 1-inch pieces
• 1 pound firm white fish (such as halibut or cod), skin removed or 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 12 to 24 oz fresh rice noodles, cooked according to package directions
• minced and whole cilantro leaves, for serving
• lime wedges, for serving

1. Pulse shallot, garlic, and ginger in a food processor to finely chop.
2. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.
3. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
4. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
5. Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
6. Add vegetables and pour in enough water to cover (limit to 1/2 to 1 cup to prevent the sauce from becoming too thin). Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
7. Season fish or chicken all over with salt and nestle into curry (add a little more water if it’s very thick). Return to a simmer and cook just until meat is cooked through, about 5 minutes.
8. Spoon curry over rice noodles and top with cilantro and a squeeze of lime.

Do Ahead: Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

One Year Ago:

• Chicken Goulash with Biscuit Dumplings

Two Years Ago:

• Mr. BrookCook’s Mother’s Day Dinner: Aji de Gallina

Three Years Ago:

• Chana Dal (Split Chickpeas), New Delhi-Style
• Spinach cooked with Onions (Mughlai Saag)

Curry Noodles with Shrimp & Coconut

I lucked out when I chose this recipe to serve to my brother. As I prepared it, he filled me in on his latest Asian noodle obsession- and all of the fabulous ramen noodle hot spots in Brooklyn and NYC. Fun! Thankfully, this dish was equally amazing-  I don’t like to be outdone… 😉

This recipe was adapted from The New York Times, contributed by David Tanis. Tanis also suggests substituting chicken, tofu, or vegetables for the shrimp, if desired. A perfect summer meal. Quick, fresh, and tasty!!

• 12 to 14 ounces rice noodles (vermicelli)
  
• ½ teaspoon coriander seeds
  
• ½ teaspoon cumin seeds
  
• ½ teaspoon fennel seeds
  
• 6 allspice berries
  
• 2 tablespoons coconut oil
  
• 1 medium onion, finely diced, about 2 cups
  
• 2 tablespoons finely chopped lemongrass
  
• ½ teaspoon grated garlic
  
• 2 teaspoons grated ginger
  
• Salt and pepper
  
• 1 ½ teaspoons turmeric
  
• ⅛ teaspoon cayenne
  
• Zest and juice of 1 lime
  
• 1 teaspoon fish sauce
  
• 2 cups coconut milk
  
• 1 pound shrimp, peeled and deveined
  
• 1 pint cherry tomatoes, halved
  
• ½ cup slivered scallions
• cilantro, basil and mint leaves, for garnish

1. Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. (I boiled a pot of water, removed it from the heat and soaked the vermicelli for about 10 minutes.) Keep a pot of boiling water on stove for reheating noodles later.
   
2. Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
   
3. Put coconut oil in a wide skillet (use a skillet that has a lid- for later) over medium heat. Add onions and cook until softened, about 5 to 8 minutes.
4. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
   
5. Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
   
6. Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
   
7. Dip noodles briefly in hot water to reheat, then drain and divide among bowls.
8. Spoon shrimp, tomatoes and sauce over each serving.
9. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

One Year Ago:

• Summer Vegetable Tortilla Casserole

Two Years Ago:

• Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Melted Cheese
• Indonesian Coconut Rice with Chicken and Zucchini

Pad See Ew #2

I have made several versions of Pad See Ew, otherwise known as my husband’s favorite Thai dish. 🙂 I have never been able to replicate the sauce from his tasty take-out version. Months ago, when I saw this version from Nell’s I Need a Feed on Fiesta Friday, I knew that I had to try it. When I received 6 baby bok choy in my CSA box, I knew it was finally time! (My next box had 3 additional bok choy which I sautéed and added to the leftovers- great timing!)

The most exciting thing about making this dish – besides eating it, of course- is that I am able to purchase fresh wide rice noodles from one of our local Oriental Grocery stores. They are brought in fresh from Queens several times a week. JUST like the noodles from the Thai restaurant! The problem is that the packaging doesn’t have any cooking instructions. I tore the large noodle(s) into pieces and soaked in them in boiling water for 5 min– WAY too long! When mixed into the finished dish, the noodles broke down into small pieces. Next time I would soak them 1-2 minutes, or maybe just add them to the dish as is!?! (I modified the instructions below.)

The wonderful news is that this sauce was spot on. Loaded with salty-sweetness. My husband loved it! 🙂 Thanks, Nell!

Serves: 4 to 6

• meat from 1/2 of a rotisserie chicken, shredded into large pieces
• 2- 12 oz packages fresh wide rice noodles, torn into large pieces (at room temperature)
• 2 T peanut oil
• 6 baby bok choy, leaves sliced into 2-inch ribbons, stems cut into 1/2-inch pieces (plus more, to taste)
• 8 large cloves of garlic, thinly sliced
• 1/2 cup dark soy sauce
• 1/2 cup low-sodium soy sauce
• 1/2 cup light brown sugar
• 4 eggs, lightly beaten

1. Prepare the Ingredients: Shred the chicken meat. Cut and wash the bok choy. Break up the rice noodles. Lightly beat the eggs.
2. Make the Sauce: Combine the soy sauces in a measuring cup; add the sugar and garlic. Set aside.
3. Prepare the Noodles: Place torn noodle pieces into a pot of boiling water (off the heat). Let sit for 1 minute, or until pliable. (*Alternatively, consider adding the torn noodle pieces to the dish without soaking.*)
4. Heat large skillet or wok over medium-high heat. Add the peanut oil. Add the bok choy stems and sauté for 2 minutes, or until tender. Add the leaves and cook for an additional minute, or until wilted.
5. Add the chicken to the pan with noodles and sauce; stir until heated through.
6. Make a well in center of the noodle mixture and add the egg. Cook for 2 minutes, or until the egg starts to set. Stir the bits of cooked egg through the dish; serve.

One Year Ago:

• Chili-Lime Pork Tenderloin with Corn Salad

Two Years Ago:

• Pad See Ew (#1)

Pad See Ew

This is my husband’s favorite Thai dish. I have been trying to replicate his Thai take-out experience at home for quite a while. Ironically, this updated adaptation of my first attempt may be his favorite.

This is an easy and fast dish to throw together when we have leftover chicken or a lot of fresh greens. I especially love making it when I receive an abundance of baby bok choy in my CSA share.

This recipe is a combination of recipes from Food and Wine, CHOW.com, foodnetwork.com, among others. If the fresh wide rice noodles are difficult to find, substitute dry rice noodles.

• 2 12-oz packages of fresh wide rice noodles or  1 8 to 14-oz package dry rice noodles
• 1 pound (or more) bok choy, broccoli rabe, or other greens (I typically use about 8 baby bok choy)
• 4 T vegetable oil, divided
• 6-9 large garlic cloves, sliced paper thin
• 4 to 5 boneless, skinless chicken thighs or 1 large chicken breast, seasoned, grilled or broiled, and shredded
• 6 T soy sauce (light or dark)
• 6 T oyster sauce
• 3 teaspoons granulated sugar
• 3 large eggs, lightly beaten

1. If using fresh rice noodles, bring them to room temperature. Then, separate and tear them into large pieces; set aside. (Alternatively, if using dry rice noodles, place the noodles in a pot of boiling water.  Turn off the heat, and let soak until loose a pliable but not soft, about 5-8 minutes.  Drain and set aside.)
2. If using bok choy, cut the leaves into 1 1/2-inch ribbons. Cut the stems into 1/4-inch thick pieces. Wash and keep separate.
3. Season the chicken with salt and pepper; broil or grill. Hand shred the meat when cool enough to handle, set aside.
4. Prep all other ingredients prior to cooking so that they can be incorporated quickly. (I combine the soy and oyster sauces with the sugar in a measuring cup with a spout.)
5. Heat 2 T of vegetable oil in a large frying pan over medium-high heat.  (I used a 14-inch stainless steel skillet.)
6. When it shimmers, add the bok choy stems and cook for 2 minutes. Then, add the bok choy leaves and continue to cook for an additional minute.
7. Add the garlic and shredded chicken, and cook until garlic just begins to color and the chicken warms through, about 1 minute.
8. Push mixture to the outside of the pan and add remaining 1 T oil to the center of the pan. Pour the eggs into the oil and scramble briefly until eggs begin to set, then let cook undisturbed until solid, about 2 to 3 minutes.  Mix eggs into mixture.
9. Remove the chicken-greens-egg mixture from the pan and set aside.
10. Add the remaining 1 T oil to the pan over medium-high heat. Add the torn fresh noodles along with the soy and oyster sauces and sugar and cook until the noodles absorb the sauce and are warmed through, about 3 minutes.
11. Add the chicken-greens-egg mixture to the saucy noodles. Mix to incorporate. Serve.

Note: The chicken can be omitted for a vegetarian version.

This post was first published in October 2012, updated October 2020.