Sawaddee ka! welcome to hot thai kitchen so the other day for lunch i made a version of
the famous Pad See Ew noodles but using these thin rice vermicelli noodles and i realized that
by the time i got up to cook to the time that i sat down to eat it had only been 20 minutes and
i thought wow if i had gone out to get takeout i might still be stuck in a line somewhere so
i thought this was a great recipe to share let's get started so the first thing you want to do is
soak these noodles i've got some room temp water here and the noodles are going in
and these are going to take anywhere between five to ten minutes to rehydrate depending on
the brand which is very important different brands have slightly different thicknesses
but i will show you how to tell when they're done okay so that's really going to be your
time limiting factor in terms of prep because there's very little else to do patsy you calls
for chinese broccoli as our classic vegetable but really for this just you can use whatever greens
you have in the fridge but i do like that chinese broccoli has crunchy stems thin bias for the stems
so it's nice and crunchy but it's not too much and then once you get to the thinner parts of the stem
you can go a little bit bigger with the leaf you just half chop like that i should tell you that
Pad See Ew in thailand ... here in north america Pad See Ew is usually made with the fresh wide
rice noodles but in thailand it's quite common to have this made with these thin noodles and
we call it Sen Mee Pad See Ew and the only other thing we have to chop is garlic smash
come on there we go some garlic is more stubborn than others
today i'm going to take care of my vegetarian friends and do a vegetarian version of the
sauce because we already have the regular non-vegetarian version of the sauce in the
other Pad See Ew recipe so if you want to do vegetarian equal parts thai soy sauce
and golden mountain sauce which is our other kind of soy sauce you can do liquid Bragg's liquid
amino, Maggi seasoning or even do like tamari or something like that it's just a different kind
of soy sauce to keep it interesting if you want to do again non-vegetarian version i'll link to
that recipe down below that's the sauce how easy is that there is one thing we're going to add but
i'm not going to mix into the sauce and that's black soy sauce and we always add that for color
you can use dark soy sauce if you want um and i'm gonna put it in a separate little thing because
this brand of black soy sauce is very dark and if i pour it from the bottle sometimes it's like
blah! and it's way too dark and it's not good so you want to be careful with this one some other
brands like the dragonfly brand it's very light so you can be more generous with that one okay
believe it or not that is all the prep because everything else is just eggs which you don't have
to do anything with if you're doing adding meat you can add any kind of meat that you want i'll
add extra information on what to do if you want to add meat in the written recipe as well we have so
much time left that we are going to also make the condiment pad see ew is sweet and salty basically
so what's recommended to serve with pad see ew is chili vinegar or "prik nam som" super simple you
take a chili it could be any kind a thai chili a jalapeno a serrano just anything with the spice
level that you like put the chilies in a bowl and then just cover it with vinegar when you're
ready to eat this will be ready to use there we go we got our condiments done we got a prep done
and we still have so much time the noodles aren't even done yet my god let's get our wok set up
so i want to show you what the noodles look like when they're not quite done so when you pick it up
it's not drooping completely like it's still kind of resisting gravity a little bit that's
not done yet if you're in a rush use warm water and it'll go like in half the time but don't do
hot water because that will overcook them very quickly the noodles are pretty much done and
i'll show you when i pick this up see how much it just droops completely it's not like
sticking out a little bit that's kind of what you're going for so that is now ready and good
thing about using room temp water is it does take a little more time but it's a lot more
forgiving you don't have to rush it so i'm just going to drain this and then cut them a little
just to make it easier to toss i really shouldn't have mixed it up before I cut it
it's not necessary and you can cut it after you're done but good to do it now why not okay
wok on let's get started
you do want a non-stick pan of some sort your wok should be well seasoned or you
use a non-stick skillet because these noodles tend to stick the garlic can go in right away
get that infused
garlic will infuse into the oil and the oil carries that flavor throughout the dish
that's why we do garlic first okay once the garlic starts to turn just
a little bit golden you can go in with the eggs you don't want the garlic to be
brown or that will get bitter and then scramble the eggs gently
if you see garlic at the edges you can push them towards the center to prevent them from
burning while you scramble the eggs
you can come in a little closer maybe yeah
there we go and you want the egg cooked completely before you add the noodles because what i found
is these noodles are so thin that if you've got liquid egg in the wok
you put the noodles in the liquid egg gunks up the noodles and turn them clumpy
okay not a big problem with big noodles but with tiny noodles that's a thing okay
my wok needs to be re-seasoned that's okay okay now the noodles go in
give that a quick toss get it nice and hot and then basically all of our sauces goes in
seasoning and also a little bit of water the amount of water is highly dependent
on the brand of noodles also so definitely something you have to start with less
and add more as you go and then once you've worked with a brand of noodles a couple times you
you get a good idea and at this point
you want to keep tossing until all the liquid has been absorbed don't forget the sugar omg
looks like a lot but pad see ew you is... it won't end up tasting like sweet sweet but
it does need the sugar to balance all the salt it's sort of like a salty sweet
combo which is what makes it so delicious
be very one of the common issues people have
with cooking these thin noodles is they end up breaking them into tiny pieces which is very
easy to do like i've done it many times and that comes from tossing it too much
and also using a spatula to like stir too much a metal spatula especially and then breaking
them and also overcooking them because when the noodles are well cooked or undercooked they're
not going to break they'll only break once they become soft so you have to kind of like taste
that's good a little bit more maybe give it a little more time
so i'm gonna add just a splash more water
this is the hard part about this and that is getting the water
right and then a little bit of our black soy sauce for that color
don't worry about incorporating the eggs into the noodles right now
with these noodles they are particularly hard to mix everything in and that's another reason why
people end up with broken noodles is they try to worry too much about getting everything mixed in
right now and they just over mix and then break the noodle okay that's done vegetables go in
oh i'm starting to smell toastiness that's exactly exactly what we want ah almost forgot
pepper white pepper you can add it at the end but i think it's better when you put it inside
you hear that toasting that's good stuff okay now at this point if you over cook the gailan,
chinese broccoli, they turn chewy so you just want to get it wilted
and then be done with it
okay i'm going to actually turn this off now because i know
that see how this burns stuff if that happens just take it out you will be rewarded with nice
smoky flavor because that happened but you don't necessarily want to eat it okay that
is done how easy and quick was that so camera has been going for 19 minutes and 48 seconds
but we haven't been cooking for that long less than 20 minutes what did i tell you
less than 20 minutes these are now ready to eat and this is bringing back memories for me because
in thailand growing up this was actually the kind of pad see ew that i ate the most often
because that one this one restaurant my family frequented they were famous for their
sen mee pad see ew and so i didn't actually have the fresh noodle pad see ew until later
so this is like the original pad see ew for me okay let's eat it smells so good
patsy you and that smoky wok flavor which you may not get if you use like a non-stick pan but
you can try by just letting the noodles and the eggs toast a bit now i know that i want prik nam
som on it because i am my mother's daughter and she loves prik nam som on everything
quick toss yeah you can add tofu you can have chicken but i find
like i'm satisfied with eggs i need to get a stem stem is the crunchy
oh it is such simple goodness i tell you that's like the word that i can use to describe it it's
it it has simple flavors in a sense that it's not like it doesn't have like herbs
and spices and all that stuff but it is so thoroughly satisfying especially considering
how quick it was to put together and you can absolutely use this as a side dish
this is great alongside a papaya salad like a lot of times thai people do that
but if you have like a chicken or a beef or a protein that you're having as a main
and you don't want to just do plain rice these noodles are perfect as a side kids
love this stuff my son loves this stuff because this texture is so fun and it's a really simple
sort of kid friendly flavor as well so i hope you enjoyed that something a little different and the
recipe as always will be on hotthaikitchen.com a special thanks to our patreon supporters who
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thank you as always for watching and i will see you next time for your next delicious thai meal.