There’s nothing eww about these noodles (sorry, had to make this lame joke – too tempting!), they are packed full of umami flavour, even without any wok action – which I sadly don’t have. This wonderful, hearty, stick-to- your-ribs noodle dish comes from Thailand (like so many good things) – and it’s one of my all time favourite noodle dishes.
The secret is in the sauce. It has is an intense salty/sweet well-balanced flavour profile, and then you pair that with thick, chewy rice noodle and semi-crunchy vegetables, your tastebuds are really in for a joy ride.
This is a great dish for flat, thick, rice noodles – I happened to use rice noodle squares for the pictured dish, which to my surprise, rolled up like blankets, encasing the yummy sauce. You can of course, as with any noodle dish, substitute with any protein or vegetables of your choice. However, I wouldn’t substitute any of the ingredients in the sauce.
A few helpful tips:
- Have all your ingredients chopped and ready, your sauce ready made, and a pot of water for the noodles already boiling when you start cooking.
- I find that thick rice noodle work best here. Sometimes it’s enough to let them soak for a while before putting them in the pan, but I like to boil them too, at least until “al dente” firmness, before putting them in the pan.
- Keep your pan on high heat the get some caramelisation on the protein and vegetables.
- Put one or two tablespoons of the noodle water into the pan along with the noodles, when they are ready.
This recipe is perfect for 2 people
Pad see ew
Ingredients
- 250 gr Flat rice noodles
- 250 gr Mince soy meat
- 4-5 spring onions
- 1-2 cloves garlic
- 200 gr cabbage Chinese cabbage works fine here too
- 1 handful Broccoli florets
sauce
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp dark soy sauce don't substitute
- 1 1/2 tbsp brown sugar or palm sugar
- 1 1/2 tbsp oyster sauce
- 2 tbsp water
Instructions
sauce
- Mix all the ingredients together and set aside
Noodles
- Heat pan on medium, and raise the temp until quite high. Add 1-2 tbsp oil, your soy mince (or other protein) in the pan, followed by cabbage and broccoli. Cook until caramelised and softened slightly. Add spring onion and garlic.
- Meanwhile, soak or cook you noodles according to the packaging. If they only require soaking, you should still blanche them for 1-2 minutes before they go into the pan.
- When noodles are done and the garlic and spring onions have been in the pan for about 1-2 minutes, add the rice noodles into the pan, along with 1-2 tbsp noodle cooking water, followed by the sauce.
- Stir everything together and cook on high heat for about 2 minutes. Then add to your bowls and slurp away!