Pad See Ew

https://youtu.be/Y2BRlGyHEvc

RECIPE:

EQUIPMENT

  • Wok or skillet

INGREDIENTS

  • 80 grams Chicken, sliced
  • 150 grams Rice noodles, broad and soft
  • 10 slices Carrot
  • 2 cloves Garlic, chopped
  • 1/2 cup Chinese kale, sliced
  • 1 Egg
  • 1 tbsp Cooking oil
  • 1 tsp Dark soy sauce for noodles

SEASONING SAUCE:

  • 1 tbsp Oyster sauce
  • 2 tsp Light soy sauce
  • 1 tsp Sugar
  • pinch White pepper powder

SIDE DISH (condiment served with street foods):

  • 1 tbsp Crushed red pepper
  • 1 tbsp Sugar
  • 1/2 Lime
  • 1 tbsp Vinegar & thinly sliced pepper

INSTRUCTIONS

  • Mix 1 tsp dark soy sauce in with noodles and mix well. Set aside.
  • Mix seasoning sauce and set aside.
  • Add oil and garlic, cook until fragrant.
  • Add chicken and cook until 60% done.
  • Add sliced carrots and cook briefly.
  • Push ingredients to side and add 1 egg. Cook until 80% done and then mix all ingredients in wok together.
  • Add noodle, mix well and add seasoning sauce.
  • Add kale and cook 1 to 2 minutes.
  • Turn off heat and plate neatly. Condiments can be served on plate or separately.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.