Mrs. Jackson Cooks

Life through food

A fast and favourite thai noodle recipe

on October 30, 2010

One of my favourite Thai dishes is Pad See Ew, or Thai river noodles.  It’s so quick and fast to make, nutritious and calorie light.  You can even eat it for breakfast – Thai’s do.  Now, I’ve never managed to make it quite like they do in Thailand, but Vatch’s recipe is the closest I’ve got to it.   All other recipes involvinng a million ingredients like oyster sauces and marinades and different soy sauces – totally unneccessary and it doesn’t taste right.

I cannot claim this, this recipe is from Vatch’s Thai Kitchen cookbook which you can find here

http://www.amazon.co.uk/Vatchs-Thai-Kitchen-Dishes-Cook/dp/1845975847/ref=sr_1_3?ie=UTF8&s=books&qid=1287522808&sr=8-3

The only thing I change is I reduce the amount of noodles to 100g per person.   Also I found that the amount of soy sauce he uses isn’t anywhere near enough to equate with what it tastes like in Thailand so I add quite a lot more.  Also, this recipe is with prawns but you can use any meat.  If using beef or chicken – slice very thinly.  Because this is such a fast cooking recipe, make sure you do all your prep first.

With the dried noodles (I used dried, you can get fresh at Chinese supermarkets) you need to soak them in hot (not boiling) water to soften.  This can take a good 10 minutes or so, so do this first before you start prepping.  If by the time you need them they still aren’t soft, I use this trick, but you must be quick.  Put them in a seive set over a bowl.  Pour boiling water over them.  Leave for a few seconds then remove the seive from the water and voila – noodles all ready to use.  If you aren’t ready for them run immediately under cold water to prevent over cooking.

Vatch’s Pad See Ew with Prawns

Serves 4

400g wide rice noodles

3 tbsp peanut oil (to be honest though, I usually use sesame instead but peanut is better)

2 garlic cloves finely chopped

1 onion thinly sliced

400g raw king prawns

2 eggs beaten

1 inch knob of ginger, finely sliced

250g brocolli florets, or baby broccoli or chinese broccoli

4-5 tablespoons dark soy sauce

1 tablespoon thai fish sauce

1 tsp sugar

2 green birdseye chillis thinly sliced (de-seeded if you don’t want it too spicy)

  1. Heat the oil in a wok, when its hot add the garlic and fry until golden.  Then add the onion and stir quickly.
  2. Add the meat, stir quickly to seal then add the eggs.  Allow to set slightly before messing up with the spatula and incorporating with the rest of the food
  3. Add the noodles and ginger, stir for a minute, then add the brocolli and stir for another minute
  4. Add the soy and fish sauces and sugar, stir again and mix well.  It needs to look properly dark so add more soy if you think it needs it
  5. Turn into bowls and sprinkle the chilli slices on top.

And remember the lovely beach holidays in Phuket or Phi Phi or Phang-ngyan.

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