Sawaddee ka welcome to hot thai kitchen today I am making a new and improved video for one of my
most popular noodle dishes and that is Pad see ew now pad means to stir-fry and see ew means
soy sauce so it's soy sauce stir-fry which I know isn't very descriptive but what it is is it's pan
fried rice noodles and we typically use the fat wide rice noodles if everyone loves super chewy
and its really easy and really quick to make in fact it is it can be considered our fast food
it's everywhere on the street of Thailand so let's get started let's off protein for patio
you can use whatever kind of protein you like pork chicken tofu shrimp or no protein at all I'm using
beef today just because I felt like it what you want to do if you're using beef is oil the beef
a little bit so I tossed this in a little bit of vegetable oil and that's just my little trick so
when you go to cook it it doesn't it separates more easily it doesn't stick together in a big
clump which always drives me crazy I'm just gonna season it with some soy sauce and you want to do
this first before you get all your other stuff ready because then it gets some time to sit oh
and I am using sirloin tip for this one it's a good tender ish cut not too expensive next I'm
going to mix up my sauce now when you cook packs you it goes very fast remember this is fast food
so you want to have all the sauces mixed up so you're not at the time of cooking reaching for
8 million things so I've got some oyster sauce right here I'm gonna put some soy sauce in there
because after all this is Patsy you say you need some see you golden mountain sauce now
golden mountain sauce is just a different kind of soy sauce with a different flavor bottle looks
like that if you can't find it not a big deal you can just use more soy sauce ok my version
of sauce I like to put a little bit of fish sauce in I like that sharp kick that fish sauce has the
most important ingredients for pets U is black soy sauce because Pat Cu does have the dark rich
color so I'm going to show you the bottle of the Thai brand dragon fly bread orange cap there's
one that looks similar with a blue cap that is not it you can also just get dark soy sauce any kind
of dark soy sauce but those are usually a little bit saltier so I would reduce the amount of soy
sauce a little bit so if you're going to use like the Chinese dark soy sauce okay so this sauce is
for two servings but I recommend that you cook the noodles one serving at a time and I'll talk
about why when we actually cook it but at this point you can go ahead and split the sauce into
two portions and each portion is going to be two tablespoons plus one teaspoon case you can do that
ahead of time but I'm just going to measure it in sort of a side go vegetables so this dish always
always uses guilin or chinese broccoli thin slices like that if it's any thicker than that it won't
cook in time once I get to the leaves I start cutting it bigger and then you just roughly chop
the leaves okay all right noodles so the noodles you're looking for are called whole fan noodles in
Chinese so most of the time they're available in Chinese grocery stores I get mine in a big sheet
like this okay and it's because the ones that are pre-cut they cut them too small and I like my
noodles fat so I didn't want to get those so I get the big sheet and I'm going to cut it myself so my
trick for this each sheet is just double folded and I lay them in a stack like this in the fridge
and then I cut it reason being if I cut it when it's fresh and then I put it in the fridge the
noodles will stick together and it would be really hard to pull them apart but if I cut the noodles
when it's cold and then put it in the fridge cold noodles will not stick together so when I go to
cook it they spread more easily if you get your noodles already cut and it's still soft and fresh
spread them out while they're soft if you're not going to use it right away spread them out while
they're soft then put it in the fridge but if it comes hard as a block from the store put it in
the microwave heat it up until it's really hot and soft and then you can split up the noodles
and if you don't use all this at once just put it in the fridge it actually keep for several
days and this is a trick that I learned I was working in restaurants we just portion them out
into individual portions keep it in the fridge and whenever it's time to cope just grab the back
and throw it in the pan all of the work is done up front the first thing I'm going to do is I'm
going to cook the protein and I took the protein separately so I can control exactly how long it
cooks and it won't overcook now I mentioned that I'm going to cook this one portion at a time and
that is to maximize noodle toasting okay and I'll talk about noodle toasting in a little
bit but the protein you can cook all the protein all at once which is what I'm going to do alright
and I'm just going to take the beef out for now so I'm just going to wipe it clean yeah I don't
want any extra liquid sitting around to turn the stove back on and go in with more oil I'm going to
start out with some chopped garlic and whenever you cook with chopped garlic you don't need to
wait for the oil to heat up that way you don't instantly burn your garlic if you overheat the
oil so once the garlic has time to cook a little bit smallest bit start to brown I'm going to go
in with my egg and then I'm going to break the yolk let it set a little bit and then scramble
once it's about halfway set I'm going in with my vegetables looks like a lot but it'll we'll give
it a quick toss just get the vegetables coated nicely in the oil and then you go in with the
noodles hey the sauce now remember I'm going to do only half of the sauce which is two tablespoons
and a teaspoon and now you just thought like your life depended on it your goal right now is to get
all the noodles coated and split up Oh sugar salty and sweet is the key to the fish get your
noodles sort of split up if you see any any that are clumping together tackle those once most of
it is split up you want to let it sit well we're trying to develop is for the noodles to toast and
char it would be really smoky get that burnt wok flavor that is iconic to this dish separates the
mediocre cuts you to the great one so don't touch it for like I know 15 seconds 30 seconds depends
how heat how hot your pan is and then I'm just going to toss it okay so see how the noodles are
toasted some of the egg is toasted get the other side let the other side sit for a while again give
it a puff yeah there you go that's what we're talking about I can smell it so just the beep
now make sure you don't put in any of the liquid which you'll naturally collect at the bottom of
the bowl okay don't throw that in because at this point you're going to wet the noodles any added
moisture can potentially make your noodles soggy and it's done oh my god so fast so check out this
noodle that's a good example of what some not didn't have to be all but some of your noodles
should have that toastiness okay so condiment wise you want to put a little sprinkle off or
a lot sprinkle of white pepper on it that'll give it that sort of hot pepperiness and this
is optional but it's often served with pots you and that is Pritam so more chili vinegar so this
is basically just white vinegar and I'm using Thai chilies today but you can use spiritual
ease or jalapenos anything milder would do as well and it's spicy and acidic and it cuts sort of the
the sweet and salty and richness of the noodle so just a sprinkle and you can put the chilies
in if you want chewy noodles I love that texture what I love even more is the smokiness from that
charring that it's really worth doing this one at a time so you get that maximum charring it
adds so much salty a little sweet balanced by that tartness of the vinegar oh my god I always eat way
too much of this so so just as a warning maybe don't put so much on the plate cause stress me
you will eat it all so the recipe as always is on hot Thai Kitchen calm when you make it send me a
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