Sawaddee ka welcome to hot Thai kitchen the dish I'm sharing with you today is something
that seems to be unique to the south of Thailand which is where I'm from I'm making me Leuang Pad
see ew and you may recognise Pad see ew as being that famous stir fried rice noodle dish oh
this is basically the egg noodle version of that and I used to have this all the time as a kid in
the south but when we moved to Bangkok I couldn't find it anywhere so I think is unique to the south
live you're in other parts of Thailand you can get meal and Pudsey oh please let me know it's super
quick it's delicious and it's actually easier than the rice noodle version too let's get started all
right let's talk noodles mee leuang means egg noodles but not any kind of egg noodles will do
for this you want to get the really fat ones okay like this now I get this in a pack like this at my
Asian grocery store it's already cooked okay mine says oil noodles and I think that just is because
they've been tossed in oil to prevent sticking together when you first take the noodles out of
the package they'll be stuck together in a big block don't try to pry them apart when they're
cold or you're going to break them so what I do is I just heat it in the microwave until it's warm
and then they'll be softer and you can sort of pull them apart more easily all right now the meat
I'm using pork for this which is the most common meat used in Pat see you in Thailand however you
can do chicken beef shrimp or whatever protein you like I'm using pork butt today because I love the
flavor of pork but it's the most flavorful part you can use tenderloin or sirloin if you want just
going to season this simply with some soy sauce and I'm also going to add a little bit of water
just a tablespoon and that will get absorbed into the pork as it sits and marinate and the pork will
be juicier and it prevents them from becoming too dry when you stir-fry it just like a quick brine
I'm going to mix the sauce together first that way when I go to stir-fry I'm not reaching for
five different things and this is similar to the classic Patsy Yu sauce I've got some oyster sauce
in this bowl here I'm going to add some soy sauce and I'm using hi mushroom soy sauce for this but
you can just use regular soy sauce whatever soy sauce you have using a little fish sauce for a
little sharp saltiness and I'm also adding a touch of golden mountain sauce now golden mountain sauce
I'll talk about it again is another kind of soy sauce it's got a richer flavor than our regular
soy sauce if you don't have it you can use Maggi seasoning if you can find that or you can just
substitute a little more soy sauce some black soy sauce this is not very salty as you can see it's
thick it's got some molasses in it nice rich color if you don't have this you can use dark
soy sauce but if you use dark soy sauce like the Chinese dark soy you'll have to reduce the
amount of regular soy sauce because that's a bit saltier than the black soy sauce quickly before
we get cooking we always use Chinese broccoli in Patsey you if you can't find it regular broccoli
or broccolini will work just fine I basically cut the stems into thin pieces on a sharp bias and
then roughly chop the leaves and if you can get the baby dialogue baby Chinese broccoli the leaves
are more tender and the stems are more tender as well and that's it we're ready to cook and I just
want to point out that the pork has absorbed all the soy sauce and the water there's no pooling
liquid now that's how you know it's gonna be juicy okay I'm going to wait for my pan to get
hot so I'm going to start as always by cooking my protein and I like to do that separately so that I
can control the doneness of my meat I'm just going in with a little bit of oil ooh that's hot because
it's smoking now all the pork goes in spread all of that out I'm just gonna let that sear for a
second and once the pork is brown on the underside I'm just gonna give it a toss and cook it all the
way through alright and that is it now I'm going to just remove my pork and just let it chill in a
bowl I'm just gonna quickly wipe the pan because there's a bit of liquid left all right I'm gonna
go in with a little more oil turn it back on and then I'm going to go in with some garlic chopped
garlic ones the smallest pieces of the garlic starts to turn golden I'm going to add my eggs
now we're going to break the yolks and just let that set until it's about halfway through so I
third right now you'll just get really mushed up eggs okay once it's halfway set i scramble it a
little bit then you get like the marbled effect of the yolk and the white alright the egg does
not have to be completely done at this point I'm going to add my vegetables ooh toss it in with the
egg and once you've got your vegetables in there I like to add just a little bit of the sauce just to
season the vegetables a little you know spread the love spread the seasoning love beautiful all right
so now the noodles go in all of it and the sauce and the liquid from the sauce will help separate
any noodles that might be stuck together and some sugar you're gonna need some sugar to balance
the saltiness cut to you is always a bit of a sweet and salty symphony alright I'm going to
switch my weapon here to tall just cuz it's out because it's easier to grab the noodles and now
you're just heating up the noodles the noodles are already cooked allowing the noodles to absorb all
the sauce that's in there so my noodles have been tossed and mixed well with the sauce I'm going to
let it now sit crank my heat and let it toast get a little charring going on the noodles and
then give it a toss little char on this side go woo seed get a little bit of a smoky burnt flavor
that's super iconic you don't have to get all your noodles kosis just enough to get some of
smokiness in there I'm going to add my pork back in which I almost forgot to do and there's a lot
of liquid cooling for this I can actually add it I wouldn't add all that liquid if you are using rice
noodles but because again these noodles are a lot more durable they don't overcook easily all that
meat juices flavor so I can add it back in and be totally fine all the noodles have absorbed all the
extra liquid and it's done how easy was that I'm so hungry oh look at that now this recipe I think
serves three but if you're really hungry it might only serve 2/3 type or ssin sizes how about that
there you go look how some of the noodles have a little bit of toastiness on them that is perfect
now condiment wise if you're serving little kiddies you can just top it with some white
pepper but if you're an adult and you want it to be a little spicy I highly highly highly recommend
this condiment which is pregnant so break means chilies and I'm some means vinegar and that's
basically what it is is chili vinegar super easy to make I take some chilies any kind of Chili's
the spiciness can be completely up to you I cut them in half and I broil them under the broiler
along with some garlic until they're nice and toasty then I put them in the blender with some
white vinegar and just blend it up and now what you have is a spicy tart condiment that you can
use over any dish really but we love to put it on noodles especially once it's a bit richer
and salty and sweet great balance or flavor I think this makes the dish lunch salivating and
so hungry give it a good toss want to make sure I get a piece pork crunchy guile and stem I love the
stem ooh I can smell that white pepper you might be able to tell by now that I love white pepper
mmm satisfying is the perfect word to describe this dish the perfect balance of salty and sweet
with the smoky touch but balanced by that spicy tartness from the vinegar and the noodles these
noodles are awesome there they're like al dente without you having to try to achieve al dente
they're just so chewy and a little crunch from the vegetables wow this is so so good I might
actually forgotten about it for a long time you know I was in Bangkok for years - never occurred
to me where is the meal and Pudsey you so I'm so glad I was recently reminded of it and I'm able to
recreate it at home so I hope you give this a try the recipe as always will be on hot Thai Kitchen
calm when you make it send me a photo on Facebook Twitter or Instagram and remember to subscribe
to the show so you never miss an episode and I will see you next time for your next delicious
tiny and that is it it's done how easy it was that oh my god forgot to put the pork I can't