Authentic Thai Pad See Ew ผัดซีอิ้ว

• 份量: 2 servings
• 准备时间: 20 minutes
• 总时间: 30 minutes

配料

8 oz (225 g) protein of your choice, thinly sliced (see note 1)

2 tsp (10 ml) soy sauce for marinating meat, omit if using shrimp or tofu

¼ tsp (1 ml) sugar

3-4 Tbsp (45-60 ml)vegetable oil

4 cloves garlic, chopped

2 large eggs

4-6 stalks (150 g) Chinese broccoli, aka gai lan, stems thinly sliced on a bias, leaves roughly chopped

1 lb (450g) fresh wide rice noodles (ho fun noodles), store bought or make your own (see note 2)

4 tsp granulated sugar

Ground white pepper, to taste

Optional condiment but highly recommended: chili vinegar (prik nam som)

2 Tbsp (30 ml) oyster sauce

1 Tbsp (15 ml) soy sauce

1 ½ tsp (7.5 ml) fish sauce

1 ½ tsp (7.5 ml) Golden Mountain sauce, or sub Maggi Seasoning

2 tsp (10 ml) Thai black soy sauce (see note 3)

步骤

For the marinated meat: Mix together the meat, soy sauce, and sugar. If your meat is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier. Mix well.

If noodles are stuck together, peel them apart into individual strands (if they're cold and hard see note 2). Divide noodles into individual portion as you will cook this one portion at a time (8 oz/225 g of noodles per portion).

Combine all sauce ingredients together and stir to mix well, divide the sauce evenly into individual portions - each portion is 2 Tbsp + 1 tsp (35 ml)

Heat 1 Tbsp (15 ml) of the oil in a well-seasoned wok or a large cast iron skillet over high heat (you want a well-seasoned pans as the noodles will stick otherwise). When hot, add all of the protein and spread them out into a single layer. Let the meat sear until browned on the underside, then toss until they're fully cooked. Remove from the pan and set aside.

From this step onward, I recommend cooking 1 portion at a time for best result: In the same wok, with the heat still off, add 1½ Tbsp (22 ml) oil and 1 portion of the garlic and turn the heat on to medium-high; stir until the smallest bits of garlic starts to turn golden.

Add the egg, break the yolk, let it set just about halfway, then scramble briefly.

Add the Chinese broccoli and toss to coat it in the oil, about 10–15 seconds.

Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 tsp of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Be aware not to let your spatula cut the noodles.

Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred. Flip or toss the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish.

Add 1 portion of the cooked protein back into the pan without adding any meat juices that has accumulated, and toss briefly to mix. Turn off the heat.

Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.

When serving, sprinkle with some ground white pepper and serve with chili vinegar. Enjoy!