Pad see ew is one of my favourite Thai noodle dishes, but in the absence of thick rice noodles, here is a variation with glass noodles or woon sen.
Serves 3 to 4
Ingredients
400 grams chicken thighs, sliced into thin, bite-sized pieces
160 grams dried glass noodles
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
2 eggs, lightly whisked
2 small bok choy, cut into bite-sized pieces and separated into stem and leaves
1 carrot, cut into thin sticks
¼ teaspoon ground white pepper
For the marinade
2 tablespoons light soya sauce
2 teaspoons sesame oil
½ teaspoon ground white pepper
For the stir-fry sauce
2 tabespoons soya sauce
1 tablespoon fish sauce
2 teaspoon sweet dark soya sauce
½ teaspoon sugar
For the chilli vinegar
¼ cup white vinegar
1 long red chilli, finely sliced
Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.
Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 2 to 3 minutes or until just tender. Drain and set aside for later.
Combine the ingredients for the stir-fry sauce.
Make the chilli vinegar by combining the ingredients in a small bowl.
Heat the oil in a large wok or frying pan over high heat. Add the garlic and toss for a couple of seconds before adding the chicken. Stir-fry until just cooked.
Then add the egg and allow to set for a minute or before breaking it up.
Add the carrots and bok choy stems, and stir-fry for another half a minute, before adding the bok choy leaves to wilt a bit.
Add the noodles and the stir-fry sauce, and toss until well combined. Toss through the white pepper.
Remove from heat and serve with the chilli vinegar.
Recipe adapted from Marion’s Kitchen.
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