Pad See-Ew

by

From our cooking class book:

Ingredients:

  1. Fresh wide rice noodles – One handful
  2. Sliced chicken – 50 grams (whatever that means)
  3. Kale – One stem (blanch first)
  4. Garlic – Ten cloves (leave the skin on)
  5. One egg
  6. Fish sauce – Two tablespoons
  7. Dark soy sauce – 1/2 tablespoon
  8. Sugar – One tablespoon
  9. Oil – One tablespoon

Method:

  1. Coat the fresh noodles in dark soy sauce.
  2. Heat the oil over medium for about thirty seconds.
  3. Add garlic and saute until golden, being careful not to burn.
  4. Add the chicken and saute until thoroughly cooked.
  5. Scramble an egg into the wok.
  6. Add the kale and cook for about a minute.
  7. Add the noodles to the wok, breaking them into course pieces.
  8. Add the sugar and fish sauce.  Mix well.  Serve.

4 thoughts on “Pad See-Ew”

  1. Thanks Annette – When ever I go to a Tai Restaurant I always order Pad See-Ew – I’m definitely going to try to make this. Suzanne

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  3. Garlic skins left on. Hmmm. Do you remove the garlics after they have browned, or leave them in? Skin and all?

    Must try this. Must first get scale with grams so I can properly measure the chicken.

    Kale we have. Lots and lots.

    Perhaps I will use more than 1 stem.

    But noodles. A dilemma. I am trying to cut down or eliminate “white starches” from my diet: noodles, pasta, potatoes, bread, cake, etc.

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