Pad se-ew

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Pad se-ew

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  • 0:15 Prep
  • 0:13 Cook
  • 4 Servings
  • Capable cooks

Pad se-ew is a classic Thai noodle dish that uses sweet soy sauce (kecap manis). In Thai, ‘pad’ means to stir-fry.

Featured in
Easy chicken recipes, Chicken thighs

Ingredients

  • 450g fresh wide rice noodles
  • 1/4 cup kecap manis
  • 2 tablespoons fish sauce
  • 1 tablespoon caster sugar
  • 2 tablespoons vegetable oil
  • 500g chicken thigh fillets, trimmed, chopped
  • 2 bunches gai laan, trimmed, stems and leaves chopped
  • 1 egg, lightly beaten

Method

  • Step 1
    Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Using a fork, separate noodles. Drain well. Place kecap manis, fish sauce and sugar in a bowl.
  • Step 2
    Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked. Transfer to a medium bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
  • Step 3
    Add remaining oil to wok over high heat. Swirl to coat. Add gai laan stems. Stir-fry for 2 minutes or until tender. Return chicken to wok. Make a well in centre of vegetables. Add egg. Cook, stirring occasionally, for 30 seconds or until set. Roughly break up egg into pieces. Add sauce mixture, noodles and gai laan leaves. Stir-fry for 1 minute or until heated through. Serve.

Nutrition

  • 2397 kj

    Energy

  • 20.5g

    Fat Total

  • 4.3g

    Saturated Fat

  • 5.8g

    Fibre

  • 33.4g

    Protein

  • 156mg

    Cholesterol

  • 1732mg

    Sodium

  • 61.5g

    Carbs (total)

All nutrition values are per serve

Notes

Adding egg to stir-fries gives another texture and flavour. Crack an egg into a bowl and lightly beat with a fork (you should still be able to see bits of the white). Make a well in the centre of the ingredients in the wok. Place the egg in the well and leave for 30 seconds to set. Then, using wooden chopsticks, mix the egg into the ingredients, breaking up as you go.

  • Author: Claire Brookman
  • Image credit: Al Richardson & Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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