Pad see ew
Absolutely no reason to complicate this Thai street food classic. At home, it is easier in a good quality non stick pan than in a wok, unless you have a high powered gas burner. The order of preparation is important, and trust me (and the street vendors I've seen), this is the simplest way: protein, egg, garlic, greens, noodles, sauce. As usual, I give a vegetarian version, but feel free to substitute meat if that's your thing.
Pad see ew
Absolutely no reason to complicate this Thai street food classic. At home, it is easier in a good quality non stick pan than in a wok, unless you have a high powered gas burner. The order of preparation is important, and trust me (and the street vendors I've seen), this is the simplest way: protein, egg, garlic, greens, noodles, sauce. As usual, I give a vegetarian version, but feel free to substitute meat if that's your thing.
Open in Cookpad AppSteps
- 1
Soak the noodles for 10-20 minutes (usually enough for rice noodles, otherwise cook according to instructions)
- 2
Slice the garlic thinly, cube the tofu (smoked is lovely here, a fried tofu puff is good as well, as is mian jin), and cut the broccoli in 1 inch pieces, splitting the thick parts lengthwise
- 3
Heat some oil in a pan on high heat
- 4
Add the tofu and fry for a moment, push it to the side and crack the egg in the pan
- 5
Add the garlic, then the broccoli and stir fry everything but the egg
- 6
When the egg starts to set, scramble it briefly then mix everything and continue stir frying for a minute
- 7
Add the noodles and stir fry until softened and lightly charred
- 8
Add the sugar, soy sauces and chives and stir well until everything is evenly coated
- 9
If the noodles at still a bit hard, add a tbsp water or two and stir fry until absorbed
- 10
Serve with fish sauce, sugar, soy sauce and chilli flakes to adjust flavour to taste
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