19 November 2009

Pad See Ew

 












There are literally hundreds, if not thousands of Thai restaurants in the Seattle area. So its a given for any resident longer than 6 months, you come to love virtually anything on a thai menu. But nothing beats homemade: especially when a friends whose mom still lives in Thailand hands down a recipe for pad see ew.


Ingredients: as with most Asian dishes, the ingredients can vary widely, and there is no measuring of spices and oils, so use these as a guide. Everything should be available at your Asian grocery.














  • Sauces: Sweet Sauce, Soy Sauce, Fish Sauce, Red Chili Paste, Diced Garlic, Sesame Oil
  • Veggies: Bok Choy, Broccoli, Leeks and Onions, are a good choice
  • Fresh thai noodles
  • Meat: Really anything, we used Chicken breast, but great for tofu, chickpeas or shrimp

Directions:

  • Clean and dice meat, place in a bowl with a bit of sesame oil, diced garlic and red chili paste to marinate while you chop other ingredients
  • Dice onions, chop into bite sized pieces the remaining vegetables
  • Heat oil with garlic in a wok (or large sautee pan), add chicken and brown
  • Whisk together all sauces, set aside
  • Remove chicken to a plate with paper towel to drain
  • Add veggies, and 1/4 cup of water to deglaze pan. Sautee until cooked through.
  • Add fresh thai noodles and another 1/4 cup of water. Mix thoroughly and warm through.
  • Add in sauce mixture, mix thoroughly. Add back in chicken.

2 comments:

  1. the first picture kind of looks like the noodle is attacking the broccoli, which is kind of funny. it sounds amazing!

    ReplyDelete
  2. i loooove baby bok choy. and the idea of vegging it up with chickpeas appeals to me.

    ReplyDelete

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