Pad See Ew can be purchase almost anywhere in Thailand, it is largely influence by Chinese cooking.
Ingredients | Serve 2 6 ounces dried wide rice noodles 3-4 tablespoons vegetable oil 3 cloves chopped garlic 4 ounces chicken, sliced into bite size pieces 2-4 teaspoons light soya sauce 2-3 tablespoons dark soya sauce ½ cup chicken stock or water, if needed 2 eggs 2 cups chinese broccoli, chopped 2-3 tablespoons sugar pinch ground white pepper chilies in vinegar
- Soak noodles in hot water for 15 minutes, drain and run under cold water.
- Heat a deep pan or wok over medium heat. Add oil and saute the chopped garlic in the oil for 10-15 seconds, until fragrant and brown. Add the chicken and stir until the meat is cooked, about 2 minutes.
- Toss in the noodles along with light soy sauce and dark soy sauce. Stir and spread out over heated surface of the wok. Let the noodle pan-fry for about 1 minute, stirring the entire time, until noodles are softened and have absorbed all the sauces. If noodles are taking a while to cook, add some chicken stock or water
- Make a well and add eggs in the middle of the pan, crack the yolks, and let fry for 1 minute. When the eggs are partially cooked, mixed in the noodles
- Add the broccoli. Stir and fold in the broccoli until wilted, about 1 minute. Sprinkle with sugar. Stir and mix well. Serve warm topped with white pepper and chilies in vinegar.
There are three main types of noodles in Thai cooking. Rice, mung bean (Bean thread), and egg noodles. Thai rice sticks noodles have transparent appearance, a slightly chewy texture, and almost no flavor, which make them great for absorbing dressings and sauces. Rice noodles are most common, and are soaked before they are added to a dish