Pad see ew is rice noodles stir-fried with dark soybeans, a ubiquitous street dish in Thailand. Its name means fried in dark sauce and stands out for the smoky flavor of the wok (wok hei). It is a less sweet alternative to pad thai, very popular in night stands.
Thai
Pad see ew
Pad see ew Thai: wide rice noodles stir-fried with beef and broccoli.
- thailand
- Main course
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 26 g
- Fiber 2 g
- Carbohydrates 52 g
- Fat 14 g
- Sodium 920 mg
Story behind the dish
Preparation
Pad see ew is a Thai preparation with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g dry wide rice noodles.
- Have ready: 300 g of beef in thin strips.
- Have ready: 200 g of Chinese broccoli in pieces.
- Have ready: 3 eggs.
- Have ready: 4 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the noodles in warm water for 30 minutes until pliable; drain
Soak the noodles in warm water for 30 minutes until pliable; drain.
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Heat wok over very high heat with oil; sauté garlic 30 seconds
Heat wok over very high heat with oil; sauté garlic 30 seconds. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add beef and cook 2 minutes; push aside and add…
Add beef and cook 2 minutes; push aside and add scrambled eggs.
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Add noodles and broccoli; sauté for 3 minutes, stirring constantly
Add noodles and broccoli; sauté for 3 minutes, stirring constantly. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add soy sauces and palm sugar; mix until caramelized…
Add soy sauces and palm sugar; mix until lightly caramelized.
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Serve immediately with white pepper and chives.
Serve immediately with white pepper and chives.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with firm tofu instead of beef.
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