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
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!!!