Where does Phad See Ew come from?
Phad See Ew, a cherished Thai street food dish, holds a special place in the hearts and palates of locals and food enthusiasts alike. This delectable stir-fried noodle dish is a testament to the harmonious blend of flavors and simplicity that define Thai cuisine. With its origins deeply rooted in Thailand’s culinary heritage, Phad See Ew has transcended geographical boundaries, becoming a beloved dish across the globe.
The history of Phad See Ew can be traced back to the influence of Chinese immigrants on Thai cuisine. Combining Chinese stir-fry techniques with Thailand’s flavorful ingredients, this dish artfully fuses two culinary cultures. Featuring flat rice noodles, succulent meat, and fresh vegetables, Phad See Ew embodies the essence of Thai cookery with its perfect balance of sweet, savory, and umami flavors.
The cultural value of Phad See Ew lies in its ubiquity and accessibility in Thailand. From bustling street food stalls to family kitchens and upscale restaurants, this versatile dish has become a staple of Thai dining. As Thai cuisine continues to captivate food lovers worldwide, Phad See Ew stands as a delicious symbol of the rich culinary traditions and irresistible flavors that make Thai food universally adored. Experience the authentic taste of Thailand with our easy-to-follow Phad See Ew recipe and savor the delightful harmony of flavors in every bite.
Phad See Ew, a popular Thai street food dish, features stir-fried noodles with a delicious blend of sweet and savory flavors. This easy-to-follow recipe brings the authentic taste of Thailand to your kitchen, with tender flat rice noodles, succulent meat, and fresh vegetables cooked to perfection. Enjoy a satisfying and flavorful meal that’s perfect for any occasion.
- 200g wide flat rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 200g boneless, skinless chicken breast, thinly sliced (or substitute with beef, pork, or tofu)
- 2 large eggs, lightly beaten
- 1 cup Chinese broccoli (Gai Lan), chopped into bite-sized pieces
- 1 small carrot, julienned
For the sauce:
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp granulated sugar
- 1/4 tsp ground white pepper
- Prepare the noodles: In a large bowl, soak the rice noodles in warm water for 20-30 minutes or until soft but not mushy. Drain and set aside.
- Make the sauce: In a small bowl, mix together the oyster sauce, dark soy sauce, light soy sauce, sugar, and white pepper. Stir until the sugar has dissolved and the ingredients are well combined. Set aside.
- Cook the chicken: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry until fragrant and golden, about 1 minute. Add the sliced chicken and cook, stirring occasionally, until cooked through and no longer pink, about 4-5 minutes.
- Add the eggs: Push the chicken to one side of the wok and pour the beaten eggs onto the other side. Let the eggs sit for a moment to set, then scramble them gently. Once the eggs are cooked, mix them into the chicken.
- Add the noodles and sauce: Add the prepared rice noodles to the wok, along with the sauce. Toss well to evenly coat the noodles and cook for 2-3 minutes, or until the noodles are tender and have absorbed the flavors of the sauce.
- Add the vegetables: Stir in the Chinese broccoli and julienned carrot, and stir-fry for an additional 1-2 minutes until the vegetables are slightly softened but still crisp.
- Serve: Divide the Phad See Ew among the serving plates and enjoy your authentic Thai meal!
Note: Customize your Phad See Ew by adding your favorite vegetables, adjusting the sauce ingredients to suit your taste, or substituting shrimp or tofu for the chicken. Explore the delicious possibilities of Thai cuisine with this versatile dish!