Pad See You With Chicken Recipes

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PAD SEE YOU WITH CHICKEN



Pad See You with Chicken image

Americans might eat pad Thai or drunken noodles, but pad see you is the most popular Thai noodle dish for Thais. It has a smoky, sweet and savory flavor that is truly addicting. Sweet soy sauce is an ingredient you need to get acquainted with ASAP! It's used heavily in China, Indonesia and Malaysia. It's really just Chinese-style soy sauce mixed with molasses--pretty darn simple and delicious! Not very salty, it's more sweet and savory, and it's the key to making delicious pad see you. Pad means to stir-fry. See you translates to "soy sauce" in Thai, similar to shoyu in Japanese.

Provided by Jet Tila

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons (45 milliliters) Chinese sweet soy sauce
1 tablespoon (15 milliliters) oyster sauce
2 tablespoons (30 milliliters) fish sauce
2 teaspoons (10 grams) sugar
1 1/2 cups (335 grams) broccoli florets
3 tablespoons (45 milliliters) vegetable oil
1 pound (450 grams) chicken breast, sliced thin
2 cloves garlic, minced
2 large eggs
4 cups (960 grams) fresh rice noodles, separated
1/2 teaspoon white pepper

Steps:

  • Combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
  • Place the broccoli florets in a bowl with about 1 tablespoon (15 milliliters) of water and cover with plastic wrap. Microwave for 1 1/2 minutes on high, then set aside until ready to use.
  • Heat the oil on high in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and saute for about 1 minute or until the exterior of the chicken is mostly seared and opaque. Don't be scared to really scrape the bits off the pan before they burn.
  • Add in the eggs, then "cradle" the noodles in the eggs, tossing to coat the noodles with the egg.
  • Drain the broccoli and add, tossing it constantly until it starts to turn dark green, 1 to 2 minutes. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
  • When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.

PAD SE EEW



Pad Se Eew image

Thai-style rice noodle dish with chicken and a bit of a kick. It is a lot easier to make this if you cook it in the pan in two batches instead of one. That way you can customize it the way each person likes it (more chicken, more broccoli, no egg).

Provided by Robert

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 3

Number Of Ingredients 12

1 tablespoon dark soy sauce
2 tablespoons soy sauce
1 tablespoon white sugar, or more to taste
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
1 tablespoon olive oil
1 tablespoon chopped garlic
6 ounces chicken tenders, cut into bite-size pieces
1 (16 ounce) package frozen broccoli
1 pound fresh flat rice noodles
1 egg, beaten
¼ teaspoon sesame seeds
1 pinch crushed red pepper flakes

Steps:

  • Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
  • Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
  • Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 140.1 g, Cholesterol 99.1 mg, Fat 9.9 g, Fiber 7.3 g, Protein 24.8 g, SaturatedFat 2.1 g, Sodium 1352.6 mg, Sugar 6.8 g

PAD SEE EW



Pad See Ew image

Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

3 Thai bird chiles, thinly sliced crosswise
2 tablespoons plus 4 teaspoons distilled white vinegar
8 ounces dried rice-stick noodles
2 large eggs
6 tablespoons sweet soy sauce
1/4 cup low-sodium soy sauce
3 tablespoons safflower oil
8 ounces skirt steak, cut into 3-inch pieces and thinly sliced against the grain (about 1/4 inch thick)
8 ounces Broccolini, stems thinly sliced on the bias and florets cut into small pieces
1 tablespoon minced garlic (2 to 3 cloves)

Steps:

  • Place sliced chiles in a small bowl and cover with 2 tablespoons vinegar.
  • Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 2 minutes. Drain; rinse under cold water until cool. Crack eggs into a bowl. In a separate bowl or measuring cup, stir together sweet soy sauce, soy sauce, and remaining 4 teaspoons vinegar.
  • Preheat a large cast-iron skillet over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom. Add steak, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes more. Transfer to a plate.
  • Reheat skillet over high. Add remaining 2 tablespoons oil and swirl to coat sides and bottom. Add eggs and immediately scramble for 20 seconds. Add Broccolini and garlic and cook, stirring occasionally, until just tender, about 1 minute. Add drained noodles, seared steak and accumulated juices, and soy sauce mixture. Toss to coat. Cook 4 minutes, stirring every minute and allowing the sauce to sit and caramelize in between stirring. Serve with pickled chiles.

PAD SEE EW



Pad See Ew image

Built around the satisfying umami of soy sauce, this is an easy Thai recipe to shop for and cook at home. The classic version is made with wide, fresh rice noodles, but Pailin Chongchitnant, a popular Canadian YouTube chef, said that restaurants in Bangkok proudly advertise using spaghetti; in southern Thailand, her family used egg noodles. (In other words, there's flexibility.) The street-kitchen version of this popular dish - a close relative of Cantonese beef chow fun - will always have more of the seared edges that make the dish extra delicious, but cooking it in a wide, heavy pan that holds onto heat gives great results. If gai lan is not available, Ms. Chongchitnant says that broccolini, a hybrid of gai lan and broccoli, or steamed broccoli are good alternatives. (The crunch of the stems is what you're after here.).

Provided by Julia Moskin

Categories     noodles, main course

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 13

8 ounces sen yai or other dried wide rice noodles
8 ounces beef, chicken or pork, thinly sliced
1 tablespoon soy sauce
4 garlic cloves, minced
6 gai lan (Chinese broccoli) or broccolini, thick stems trimmed off, or steamed broccoli, cut into 2-inch-long pieces with stems attached
2 large eggs, lightly beaten
1 tablespoon granulated sugar, plus more to taste
2 tablespoons vegetable oil, plus more for cooking eggs
Thai black soy sauce or Chinese dark soy sauce, to taste
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 teaspoon ground white pepper

Steps:

  • Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.
  • Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.
  • Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.
  • Place the remaining noodle ingredients in bowls and line them up in the order they'll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.
  • Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.
  • Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.
  • Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.
  • Raise the heat to high. Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.
  • Add the meat back to the pan, along with any liquids in the dish, and toss everything together.
  • Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
  • When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.

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