Sawaddee ka welcome to hot Thai kitchen today I've got another grandma recipe for you this is
the dish that grant my grandmother always makes every time I go home although she doesn't usually
make it vegetarian but today I am going to make it vegetarian this is a dish called Pad mee tiew or
Pad mee sua Pad means stir-fry and mee tiew or mee sua is a type of Chinese noodles that are actually really
popular during the vegan festival in Thailand this is also a great dish to bring to like a barbecue
or a potluck because it's that you know it's that noodle dish everybody loves and it goes well with
everything other people are bringing and it's really easy to put together let's get started
so the cooking process goes very quickly so let me just go over the ingredients first k so the
most important thing is the actual noodles now unfortunately I can't find the actual meat meat
Theo or me so I here in Vancouver but I found something pretty close and that is this so for
this you just want to find any kind of noodles that has this kind of shape and size and it's
made from wheat okay if you've got something like that chances are it will be okay and then
all I've done here is I just boiled them for two minutes so however long this will differ
depending on your type of noodles but cook it just so that it's under a little bit cuz we'll
cook it more in the wok drain it rinse it under cold water and there you have it for protein I'm
using pressed tofu pressed tofu is perfect for stir fries because they're so firm that it won't
fall apart this is the kind of tofu that we use in Pad Thai as well but for this I'm using the
marinated version which should be available at your Chinese grocery store my package comes like
this but there are many different brands and I haven't found a bad one so you can't really go
wrong okay so that's protein vegetables cabbage is definitely so important it gives a crunch and
also a subtle sweetness that cabbage has and I've just torn it into big pieces now in addition to
that I'm also gonna add some carrots which I've shredded using a Thai julienne peeler and if you
haven't had a chance to used hi julienne peeler yet it's so useful makes beautiful shreds for
salads and stir fries and then finally for some mommy and some texture I am using dried shiitake
mushrooms okay which I soaked in hot water and then I squeeze out all the water once it's soft
and then I just slice it make sure you remove the stem first so I put these three together because
they're all going in at the same time the one thing that's not going together is garlic chives
this is so popular thrown into noodles in Thailand it's what we throw into pop Thai and they're just
mild garlicky vegetable right here it's beautiful it's delicious if you haven't had it make sure
you give it a go and in terms of sauce very simple we're using the two soy sauces in this
the classic Thai pantry the mushroom soy sauce and also the golden mountain sauce you can use
regular @hi soy sauce as well doesn't have to be the mushroom one and that is it let's get cooking
alright so I'm just gonna go in with a little bit of oil and of course some chopped garlic I'm also
going to add the tofu give them time to fry a little bit but the wonderful thing with these
is they're so firm that you can toss them around all you want and they're gonna be fine they're
not gonna break apart if you using any other kind of tofu like regular firm tofu you'll need to fry
them first to firm up the outside and then you can toss them in the wok yeah some of the tofu
is getting a little Brown around the edges that is exactly what we want beautiful so the garlic
size is golden now I'm gonna go in with all of my veg the bows give them a toss and then I want
to add to some of my soy sauce just a splash to the vegetables to give them a little bit of
seasoning love otherwise once you add the noodles all the soy sauce is gonna go into the noodles so
we gotta spread the love so just a minute or so until the vegetables a little bit of wilted you
can smell the shitake mushrooms coming through and then the noodles mm-hmm and now here's my
technique the noodles are gonna be a little sticky so I'm gonna put my liquid seasoning right over
top and that liquid will help loosen the noodle move those up a little bit give that a quick toss
while the noodles are still wet perfect see now they kind of release a little fizzy more easily
some sugar to balance out the saltiness and also some white pepper I'm not making this spicy but
a little heat a little pepperiness is always nice now you're just gonna toss until the noodles have
absorbed all the seasonings I usually find it by the time I'm done my noodles are perfectly
cooked if you find that you've undercooked them a little and they're still not fully
cooked here you can add a little splash of water let it steam a little bit and that is it you are
done how easy is that and I'm gonna turn this off make sure I didn't forget to add anything
nope all of my things are gone sometimes that happens and then i'ma throw in my garlic chives
at the end just using the residual heat to wilt the garlic chives because you don't want to cook
them to death wonderful yeah you can beat a whole family of four with this recipe look at that now
there's really nothing you need to do to garnish this if you want like my mom always adds a little
bit of roasted chili flakes to make it spicy but like it is colorful and beautiful just as it is
and I know this is a serving plate but I'm just gonna eat it right from here because there's no
one else here except Adam and he doesn't care so make sure you get okay I always make sure I get
some cabbage because I love that crunch mmm that smell of dried shiitake mushrooms bring
me memories of my grandmother and every time because it's one of her favorite ingredients
it's such simple goodness I mean unlike many of my other recipes were like spicy and sour and
full of all the stuff this is just subtle and well balanced but not under season I mean the saltiness
is perfect where it is for the touch of sweetness to balance a little bit of pepperiness from that
white pepper I mean this I've been eating this ever since I was a little kid and I still love
it every time I eat far too much of this because it's just so hard to stop it's really fun mmm I
hope you give this a try I am always so happy to be able to share like a recipe from my family so
you can share it with your families and when you make it I would love to see a photo of it come
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