Growing up in a typical Asian family, rice is definitely one of the staple carbs in our family. However, I’ve never been a fan of rice. I’m more of a noodles / vermicelli girl. This Pad See Ew is perfect as a quick lunch or dinner meal. You could add any of your favorite vegetable or protein, it is that versatile.
Pad means stir-fry and See Ew means soy sauce, therefore the taste of this dish is prominently salty. To balance up the flavor, the use of sweet dark soy sauce is a must-ingredient in recipe. Alternatively, you could also add dark soy sauce with sugar. You’ll be rewarded with a toasty, aromatic plate of homemade awesomeness.
Cooking a perfect plate of Pad See Ew actually takes no more than 5 mins, the key to success is speed. So prepping all your ingredients before the actual cooking is crucial. Also, I realized it is almost impossible to cook a large batch of noodles without turning them into a clumpy mess, especially rice noodles. To combat this problem, I cooked them in 2 separate batches.
200 g thick rice noodles (kway teow / hor fun) – spilt into 2 portions
150 g pork / chicken / beef – sliced thinly
150 g baby kai lan (Chinese broccoli) – cut into segments
4 cloves garlic – minced
2 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp golden mountain sauce / maggi seasoning sauce (if unavailable, substitute with soy sauce)
2 tbsp sweet dark soy sauce (do not skip this ingredient)
1 tsp sugar
Recipe source: She Simmers (slight modification)
Mix together all the ingredients for the sauce in a small bowl.
Marinate the choice of meat with 1 tbsp oil and 1 tbsp soy sauce. The oil will prevent the meat from sticking together when cooking.
Set all the ingredients at your cooking station so they can be easily accessed during the stir frying process.
In a wok or deep frying pan, add in 1 tbsp oil and stir fry the meat until cooked through. Remove and set aside.
In same wok, add in 2 – 3 tbsp oil and minced garlic. Stir fry the garlic (try not to brown them) for 30 secs and add in 1 egg. Let it sit for a few secs before scrambling it.
Add in half of the baby kai lan and give it a quick toss.
Drop in one portion of the rice noodles and add in half of the sauce. Toss all the ingredients together with a spatula.
Add in half of the cooked meat.
Leave the noodles untouched for 15 secs to char the bottom slightly.
Flip the noodles and repeat the process. Give them a final toss and serve on a plate.
Repeat the same steps with the 2nd portion.
Garnish with red cut chilli and fried shallots if you like.