Pad See Ew (Thai Stir Fried Noodles) #dinner #thairecipe

Cushion See Ew – the well known Thai sautéed noodles straight from the lanes of Thailand made at home! While Pad Thai is better and nuttier, Pad See Ew is salty, offset with a bit of acrid and an awesome chargrilled enhance which you can make at home!

Cushion See Ew, which signifies "pan-seared soy sauce noodles, is an incredibly mainstream Thai road sustenance feast and presumably the most prominent noodle dish at Thai eateries in Western nations. You may have attempted and been disillusioned by different formulas before. Everything comes down to the sauce. You need to get the sauce right!

I can't recollect where I initially got the formula from. Most likely from David Thompson, the acclaimed Australian gourmet expert who has committed his life to acing the craft of Thai cooking. I've made it so often throughout the years, I can nearly make it with my eyes shut. (Not by any means… .however you comprehend what I mean!) So I needed to really gauge the fixings appropriately to share the formula!

Cushion See Ew is customarily made with Sen Yai, which are wide, slim crisp rice noodles that are not effectively open. Indeed, even most Asian stores in Sydney don't offer them – you for the most part need to go to a Thai market.

So it is consummately satisfactory, and similarly as scrumptious, to make them with any wide level rice noodles. I utilize dried rice noodles marked as "Cushion Thai" Rice Noodles (presented beneath) in light of the fact that they are the broadest accessible at the general store. Once rehydrated, they're basically Sen Yai Noodles – just not exactly as wide.

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Ingredients
NOODLES

• 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)

SAUCE

• 2 tbsp dark soy sauce (Note 2)
• 2 tbsp oyster sauce
• 2 tsp soy sauce (all purpose or light, Note 3)
• 2 tsp white vinegar (plain white vinegar)
• 2 tsp sugar (any type)
• 2 tbsp water

STIR FRY

• 3 tbsp peanut or vegetable oil , separated
• 2 cloves garlic cloves, very finely chopped
• 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
• 1 large egg
• 4 stems Chinese broccoli (Note 5)

Instructions

1. Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
2. Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
3. Sauce - Mix ingredients until sugar dissolves.

COOKING:

1. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
2. Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
3. Add Chinese broccoli stems, cook until chicken is almost cooked through.
4. Add Chinese broccoli leaves, cook until just wilted.
5. Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
6. Return wok to stove, heat 2 tbsp oil over high heat. 
7. Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise. 
8. Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

For more detail : bit.ly/2Ef1O3E

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