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Spicy Pad See Ew
Created by: Howcan Team
Ingredients
- 12 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 eggs
- 1 lb chicken, thinly sliced
- 1 cup Chinese broccoli or regular broccoli, chopped
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp spicy chili sauce
- 1 tbsp brown sugar
- 1/2 tsp black pepper
Instructions
- Soak the rice noodles in hot water for 8-10 minutes until softened, then drain and set aside.
- In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and stir-fry for 30 seconds.
- Push the garlic to one side of the wok and crack the eggs into the empty space. Scramble the eggs until cooked, then mix with the garlic.
- Push the eggs to the side and add the remaining tablespoon of oil to the wok. Add the sliced chicken and stir-fry until cooked through.
- Add the chopped broccoli to the wok and stir-fry for 2-3 minutes until slightly tender.
- Add the soaked rice noodles to the wok, followed by the soy sauce, oyster sauce, spicy chili sauce, brown sugar, and black pepper. Toss everything together until well combined and heated through.
- Serve hot and enjoy your spicy Pad See Ew!
Pad See Ew, a popular Thai street food, has a rich history dating back to the Chinese diaspora in Thailand. The dish, which translates to "stir-fried soy sauce noodles," is traditionally made with wide rice noodles, Chinese broccoli, egg, and a sweet and savory soy-based sauce. However, when infused with spicy chili sauce, it takes on a fiery kick that elevates its flavor profile. Chefs in Thailand and Thai restaurants around the world have put their own spin on this classic dish, incorporating spicy chili sauce to cater to those who crave heat. The best version of this dish can be found in Bangkok, where street vendors expertly balance the sweetness of the sauce with the heat of the chili. To make this dish at home, it's crucial to get the balance of sweet, savory, and spicy flavors just right, as well as ensuring the noodles are perfectly cooked and not overly saucy. For a famous alternative method, some chefs also add a touch of tamarind paste to the sauce for a tangy twist.
30 min
4
400 calories
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