WELCOME TO MY KITCHEN










WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Wednesday, August 25, 2010

Pad See Ew

With my oven still out of action I have to look at different options for making the dinner quick and easy when we get in from sport.  I saw this recipe in the latest issue of Good Taste - they have a section in there this month on Family Thai recipes.  They all look really good - some more spicier than others though.  This noodle dish was a good one as it wasn't too spicy.

Pad See Ew is a noodle dish that is made with broad, flat rice noodles, also commonly referred to as "river noodles".  You will find street hawkers making and serving this dish throughout Thailand - to the Thai this is one of their "comfort foods".  "Ew" is the Thai word for soy sauce - so this dish is literally "stir fried soy sauce".  There is no chili added to the dish - this is usually done by personal preference after serving, by adding chilli sauce.


Here is the recipe as printed in this month's Good Taste Magazine.




Pad See Ew


Serves 4


450g pkt fresh rice noodles
2 tbs ketchap manis
1 tbs oyster sauce
1 tbs light soy sauce
1 1/2 tbs peanut oil
350g beef fillet, thinly sliced *
2 cloves garlic, finely chopped
1/2 bunch gain lan (chinese broccoli), cut into 3cm lengths
2 eggs, lightly whisked
1/4 tsp white pepper
1 cup bean sprouts, trimmed


Pierce the noodle packet with a knife, and place in the microwave for approximately 1-2 minutes, or until the noodles have loosened.




Combine the ketchap manis, oyster sauce, and soy sauce in a small bowl.


Heat 1/3 third of the oil in a wok over high heat.  Stir fry half the beef for 2 minutes, or until browned.  Repeat with the remaining meat (making sure to reheat the wok between batches).


Heat the remaining oil in the wok.  Stir fry the garlic for 1 minute, or until aromatic.  Ad the gai lan and stir fry for 2-3 minutes.  Add the noodles, ketchap manis mixture, beef, egg and pepper.  Cook, tossing for 2 minutes, or until the egg is cooked and the sauce thickens.  Top with the bean sprouts.

* to slice the beef as thinly as possible place it in the freezer for 2 hours before cutting - this will give you lovely even thin slices.



To make this dish really quick and easy - just have all the ingredients prepared before hand, and you can literally just throw this dish together in a few minutes when you are ready!!

Now of course I modified this dish to suit us - I added more beef, and used porterhouse (it was on special!!)  I also added more noodles, and a few more vegetables - I am loving endamame at the moment - I know not Thai - but good for you!! To add a little more flavour - and give it that lovely smoky, authentic flavour I cooked the beef in sesame oil.  It just gives it a that little bit more depth of flavour.

It's true - it was a very comforting dish - soft, sweet, easy to eat and made you feel good inside!!!



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