Hi everyone and welcome back. In my last post I mentioned that sen mee (thin rice vermicelli noodle) can be used in a soup, as a stir fry, and in salad. This time I will show you how to use sen mee to create the famous Thai stir fried noodles dish, Pad see ew.
According to Wikipedia pad see ew, sometime spelt Phat si-io, is a Chinese-influenced stir fried noodle dish that is commonly eaten in Thailand and is also popular in Thai restaurants around the world.
The name of the dish translates to “fried (with) soy sauce” and it is very similar to the char kway teow of Singapore and Malaysia.
Thick rice noodle is the most common noodle choice for pad see ew. Thin rice noodle is also a popular choice within Thailand, but seems to be used less outside the country.
100g dried Wai Wai thin rice vermicelli noodles soaked in water until soft
2 tbsp cooking oil
2 clove garlic, chopped
100g pork sliced or chicken or other protein you prefer
100g Chinese broccoli, sliced
½ tbsp. dark soy sauce
1 tbsp soy sauce, to taste
1 tbsp. seasoning sauce, to taste
1.5 tbsp Oyster sauce
1 tsp sugar, to taste
½ tsp white pepper
Chilli and vinegar
- Soak the noodles until soft, drain and add dark soy sauce to the noodles and mix well.
- In a wok or frypan add cooking oil then garlic. Stir until the garlic starts to brown but not burn.
- Add pork then stir for a few minutes until around 80% cooked.
- Add and scramble the egg.
- Add noodles and quickly stir on a high heat to create a beautiful smoky flavour.
- Season with sauces and sugar.
- Add broccoli and stir fry for a few minutes.
- Add white pepper and it is ready to serve.
Serve immediately and add condiments as you prefer.