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.
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.
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.
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.
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!!
Ingredients
Condiments
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!
Check out Charinya's awesome work here
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
2/3/2020 07:10:48 pm
Such a nice recipe. These looks so delicious. They are nice article. Thanks for sharing your information.
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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
7/10/2020 03:40:30 pm
Hi Linda
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