Tuesday, July 17, 2007

pad see eiw : stir-fried wide rice noodles

Pad-See-Eiw Moo: Stir-fried Rice Noodles with Black Soy Sauce

If you are in bangkok and you have not tired street food. then you are not really in bangkok.

I know this dish looks very dodgy but trust me. its so very good.
"Phad-see-ew" is very common & popular in bangkok. you can try it at any corners.

Find here below a recipe of "pad-see-eiw"

2 cups of Rice noodle (thickly cut into 1-2 inches)
1 & ½ cups of Chicken breast/ pork / beef (thinly sliced, 2 inches strips)
2 cups of sliced Chinese kale or young Chinese Kale (roughly, cut/sliced)
3 tablespoons of Oyster sauce
1 tablespoon of Black Soy sauce ( or in another name "sweet soy sauce")
1-2 tablespoons light Soy sauce1 -2 tablespoons of Seasoning sauce
1 tablespoon Fish sauce (optional)
½ or 1 tablespoon of Brown sugar (more or less - depends on your personal liking.)
2 tablespoons of minced (or 2-3 cloves of crushed) garlic
1-2 teaspoons of ground white pepper corns


Heat 4 tablespoons of extra light olive oil in a wok or a frying pan, wait till becoming hot.
Add finely chopped or crushed garlic, stir till aromatic
Add the sliced pork, and stir-fry for 2 minutes till almost cooked.
Add the noodles, keep stirring to break the noodles, turn them over a few times.
Add in oyster sauce, fish sauce, black soy sauce, seasoning sauce, light soy sauce, & sugar.
Stir-fry to combine everything well.
Add 2-3 eggs, stir to mix eggs & noodles well
Add Chinese kale, keep stir-fry for 3-5 mins until the greens are cooked but not too over cooked. (Still crunchy but cooked)
Remove into a serving plate
Sprinkle with ground white pepper
Serve with a small cup of hot chili in vinegar sauce.

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