Pad See Ew ::: Quick Weekday Meals

I had this recipe filed for a while.

Why on earth I waited so long to make it, I have NO idea. Peter just told me he wants it again. ASAP.

Pad See Ew is one of my FAVORITE Thai restaurant dishes. Totally my pick over Pad Thai.

It was such a super quick meal. So quick that it was ready before I was ready to serve dinner. Not what I expected at all!

For some reason when I expect something to taste perfectly amazing in my mind it is directly related to major prep/cook time. I have enough recipes on this blog (choose “quick meals” under recipes above) to prove myself wrong here.

*The key to this dish is the super high heat. It might be a little scary to crack an egg into a wok heated on high but trust me it is worth it. The heat caramelizes and chars the noodles, giving the dish that familiar Thai restaurant flavor.

I love Pad See Ew and its crazy name even more now that I can make it at home.

LOVE

IT

Pad See Ew        serves 2-3     15 minutes cook time

Recipe adapted from Rachel Cooks Thai and SheSimmers

Ingredients: 

• 8 ounces fresh wide, flat wide rice noodles (I couldn’t find the wide ones)
• 2  chicken breasts, sliced thinly
• 2 tablespoons olive oil
• 4 cups baby spinach (I substituted this in place of Chinese broccoli)
• 2 eggs
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 2 cloves garlic, chopped
• sprinkle of crushed red pepper
• lime wedges, for serving

Boil two pots of water, one to blanch the chicken and one to blanch the noodles.

Create sauce by whisking together the oyster sauce, soy sauce, sugar, vinegar, garlic and sprinkle of red pepper.

Heat wok on high heat with olive oil.

Blanch the chicken slices until cooked.  This was pretty fast for me 3-4 minutes and the pink was gone.  Take out of the water and set aside. Do the same for the rice noodles, do not over cook. Supposedly this only takes a few seconds. Drain and set aside. {I think my noodles were too thick/American so it took a couple of minutes.}

Crack the eggs into a bowl then pour into the hot oil being cautious not to splash yourself with hot oil. Scramble with a wooden spoon.  Add the blanched rice noodles and 2 tablespoons of the sauce mixture and stir fry.

Add the rest of the sauce and stir fry until there is not much liquid left in the wok.  The noodles should char and caramelize.

Add the chicken and cook until completely done.  Add the spinach and cook until wilted. Take off the heat and serve with lime wedges.

Comment here thanking me (and Rachel Cooks Thai/SheSimmers of course) for the quickest and best home cooked Thai meal of your life.

 

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::: keelymarie :::