Food Porn Day: Pad See Ew for Beginners

Pad See Ew for Beginners

Pad See Ew for Beginners

When I told my family that I’d make pad see ew for dinner, it was really because I had a craving for fried rice noodles. I didn’t want to risk making char kueh teow though (knowing how difficult it is to make!) and end up with a sticky mess. My family doesn’t eat Thai food very often, and I had only eaten pad see ew twice, but I remembered cleaning my plate up in record time. And that is always a good sign.

After scavenging around in the pantry, Mom handed me thin rice noodles.

“No, Mom. I need the thick one.”

“Why?”

“‘Cause it’s not pad thai.”

Rice Noodles

Rice Noodles

After running helter-skelter, I proceeded to fry everything up with Dad’s help and advice, which mostly consisted of specific chopstick manoeuvres (seriously!) and adding more oil. It was almost ready when dad asked where the peanuts were.

“Dad… it’s pad see ew.”

“What?”

Well, it’s a good thing everyone liked it in the end anyway, even if it wasn’t pad thai! Pad see ew is the more savoury cousin of the famous pad thai, and as earlier mentioned, it is made with thick rice noodles. According to the recipe from Chez Pim, the elements that make up the dish (vegetables, meat and noodles) are fried off individually before being combined.

Pad See Ew slowly (but surely!) coming together

Pad See Ew slowly (but surely!) coming together

I used dried noodles, which are first soaked in hot water for about five minutes or so. Also, I actually didn’t have Chinese broccoli or kai lan as they don’t stock these in my local supermarkets, so I used some other green vegetable. Don’t be like me; the dish is way better with the right greens. Finally, I looked high and low and found the missing unopened bottle of kicap manis that had expired several months ago. Missing a crucial ingredient pretty much right before you’re about to turn on the heat? Yup, been there, done that, made a substitute and served dinner.

That’s how I roll. Or not.

Close-up

Close-up

What I did was I mixed together soy sauce, brown sugar and Chinese cooking caramel as my kicap manis substitute. I can’t really say how the dish was affected, besides the obvious darker colour, except that the end result was still delicious. Of course, if you have kicap manis and check that it isn’t past the use-by date, you wouldn’t be in this situation so again, don’t be like me. If you’re using an electric stove (like the lazy me who couldn’t be bothered with the gas one), you will need to turn the heat up pretty high. Have all your ingredients and a good wok ready, and make sure the wok is hot. If you’re frying the noodles and it gets sticky, it probably needs a bit of oil and separate the noodles out with a pair of wooden chopsticks or your spatula. As Pim mentioned, it’s not the healthiest dish in the book. Honestly, when you’re wolfing it down, I doubt you’ll care. Or perhaps it was just my reaction when I finally got to eat fried rice noodles.

Now head over to Chez Pim for her pad see ew recipe!

Get acquainted with these noodles now

Get acquainted with these noodles now

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About saphster

Twenty-two year old who loves coffee and chocolate too much for my own good. I bake in my free time and read food blogs until late in the night (avoid this; it causes hunger pangs!). If I had a bucket list, it'd consist of places that I'd like to dine at. I would love to learn about authentic French cuisine and I wish I could master making macarons - they're too darn intimidating. I whine about how unhealthy some foods can be, but I pack away dessert like I've been starving myself. This isn't much of a secret, but I adore McDonald's breakfast and French fries. I know I shouldn't! Oh, and I believe no one should eat mediocre food that they don't enjoy because it's not worth the calories.
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