Lion Brand Rice: Jasmine Rice Australia
  • Home
  • Products
    • Jasmine Rice
    • Glutinous Rice
  • Recipes
  • Blog
    • Blog Index
  • Youtube
  • Contact
  • Subscribe

Lion Pride
The Official Lion Brand Blog

Sen Mee Pad See Ew | ผัดซีอิ๊ว

27/2/2020

3 Comments

 
The name of the dish translates to "fried (with) soy sauce" and it is very similar to the char kway teow of Singapore and Malaysia.
Thick rice noodle is the most common noodle choice for pad see ew. Thin rice noodle is also a popular choice within Thailand, but seems to be used less outside the country - Charinya Ruecha of @charinyas_kitchen
Hi everyone and welcome back. In my last post I mentioned that sen mee (thin rice vermicelli noodle) can be used in a soup, as a stir fry, and in salad. This time I will show you how to use sen mee to create the famous Thai stir fried noodles dish, Pad see ew.
Picture
According to Wikipedia pad see ew, sometime spelt Phat si-io, is a Chinese-influenced stir fried noodle dish that is commonly eaten in Thailand and is also popular in Thai restaurants around the world.
Picture
Picture
Picture
The name of the dish translates to "fried (with) soy sauce" and it is very similar to the char kway teow of Singapore and Malaysia.
Thick rice noodle is the most common noodle choice for pad see ew. Thin rice noodle is also a popular choice within Thailand, but seems to be used less outside the country.
Picture
Picture
Before we start with the cooking let me show you one of my favourite events in Canberra, the National Multicultural Festival, which is held annually in February to celebrate cultural diversity. The National Multicultural Festival began in 1996 and since I have been living here I haven’t missed it each year. As a food lover this is a good opportunity to try different foods from around the world without even go the restaurant or traveling to that country!
Here are some amazing photos from the festival taken by the talented photographer (and my friend) Erna, or as she is known to many, Simply Cheecky. If you plan to visit Canberra you really must add this festival to your to do list.
Now back to the kitchen and let's get cooking!!
Picture
Ingredients
  • 100g dried Wai Wai thin rice vermicelli noodles soaked in water until soft
  • 2 tbsp cooking oil
  • 2 clove garlic, chopped
  • 100g pork sliced or chicken or other protein you prefer
  • 2 egg
  • 100g Chinese broccoli, sliced
  • ½ tbsp. dark soy sauce
  • 1 tbsp soy sauce, to taste
  • 1 tbsp. seasoning sauce, to taste
  • 1.5 tbsp Oyster sauce
  • 1 tsp sugar, to taste
  • ½ tsp white pepper

Condiments
  • Chilli and vinegar
  • Chili flakes
  • Sugar
  • Fish sauce
Method
1. Soak the noodles until soft, drain and add dark soy sauce to the noodles and mix well.
2. In a wok or frypan add cooking oil then garlic. Stir until the garlic starts to brown but not
burn.
3. Add pork then stir for a few minutes until around 80% cooked.
4. Add and scramble the egg.
5. Add noodles and quickly stir on a high heat to create a beautiful smoky flavour.
6. Season with sauces and sugar.
7. Add broccoli and stir fry for a few minutes.
8. Add white pepper and it is ready to serve.
Serve immediately and add condiments as you prefer.
Happy cooking!
Picture
Check out Charinya's awesome work here
Picture
IG:​ @charinyas_kitchen
Web: https://charinyaskitchen.com/
FB: @charinyaskitchen
Also, don't miss out on Charinya's other posts!
Yum Sen Mee Plara​
Thai Red Curry Sausage Roll
Thai Chili Relish | Nam Phrik Ta Deang
Khao Keang dishes part 2: Stir fried pumpkins with eggs | Pad fak thong sai kai
Khao Keang Dishes Part 1: Pad Prik Khing
Braised Chicken with Pickled Green Mustard Recipe
Braised Beef and Tendon Recipe
Thai-Style Congee Recipe | Jok
Wat Dhammadharo
Turmeric Chicken Skewer Recipe | Gai Yang Khamin
Minced Prawns and Pork in Coconut Milk | Lone Goong
Tom Yum Goong Recipe | Thai Hot and Sour Soup | ต้มยำกุ้ง
Crying Tiger Recipe: Sua Rong Hai
Pad Thai Recipe
Crispy Rice Salad with Fermented Pork Recipe: Nam Khao
Fermented Fish: Pla Rah Sub
​Grilled Banana with Coconut Cream Caramel Recipe
​​​Thai Style Chicken Biryani Recipe (Khao Mok Kai)
My Essential Ingredients
Red Sticky Rice Recipe: Kow Nhiew Dang ข้าวเหนียวแดง
A Traditional Thai Isaan Wedding
Guest Blogger: An Interview with Charinya Ruecha of @charinyas_kitchen
3 Comments
Ravin kumar link
2/3/2020 07:10:48 pm

Such a nice recipe. These looks so delicious. They are nice article. Thanks for sharing your information.

Reply
Linda
7/10/2020 03:03:00 pm

Can you list the brands of sauces you use? There are so many types of soy sauce and seasoning sauce

Reply
Lion Brand link
7/10/2020 03:40:30 pm

Hi Linda
We can recommend for this recipe
Pearl River Bridge Dark Soy
Megachef Soy Sauce
Megachef Oyster Sauce
Golden Mountain Seasoning Sauce

Let us know how you go!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Picture

    Lion Pride

    is the Official Blog for Lion Brand Rice.

    ​We wish to celebrate the traditional food and culture of Asian Australian Communities and look forward to sharing with you our thoughts on the latest products, tips and all things rice!

    Top 100 Australian Food Blog

    RSS Feed

    Table of Contents

    Recent Posts

    Fruit Shaped Mung Bean Dessert: Kanom Luk Chup  (ขนมลูกชุบ)

    Loy Krathong, The Hidden Spirit of Thais

    Turmeric Chicken Skewer Recipe | Gai Yang Khamin

    The Racist Origins of the Fear of MSG

    Fasting but Fat: Thailand's Obese Monks

    Categories

    All
    Culture
    History
    Interview
    News
    Origins
    Recipe
    Restaurant
    Savoury
    Science
    Sweet
    Travel

Picture
Picture
Call Us
Email Us
Subscribe
Privacy Policy
© Lion Brand 2022
Except as permitted by the copyright law applicable to you, you may not reproduce or communicate any of the content on this website, including files downloadable from this website, without the permission of the copyright owner.
The Australian Copyright Act allows certain uses of content from the internet without the copyright owner’s permission. This includes uses by educational institutions and by Commonwealth and State governments, provided fair compensation is paid. For more information, see www.copyright.com.au and www.copyright.org.au.

The owners of copyright in the content on this website may receive compensation for the use of their content by educational institutions and governments, including from licensing schemes managed by Copyright Agency.


  • Home
  • Products
    • Jasmine Rice
    • Glutinous Rice
  • Recipes
  • Blog
    • Blog Index
  • Youtube
  • Contact
  • Subscribe