wide rice noodles | thebrookcook

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:

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.)
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.)
To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
Shred or slice the cooked chicken.
Thinly slice the garlic.

To Cook the Stir Fry:

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

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

Prepare the Ingredients: Shred the chicken meat. Cut and wash the bok choy. Break up the rice noodles. Lightly beat the eggs.
Make the Sauce: Combine the soy sauces in a measuring cup; add the sugar and garlic. Set aside.
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.*)
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.
Add the chicken to the pan with noodles and sauce; stir until heated through.
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.