This takeout staple comes home with our simple weeknight version of Pad See Ew. Pad See Ew (also spelled phat si-io, pad siew, or pad siu) is a standard item on most Thai restaurant menus. The dish consists of rice noodles stir-fried with soy sauce, thinly sliced meat, egg, and Chinese broccoli. The soy sauce stir-fry has many different permutations around Asia including chow fun from southern China and char kway teow popular in Singapore, Malaysia, and other parts of Southeast Asia. We used dried rice noodles which were available at our local grocery store and had to break them up a bit to fit in the starch pan. If you’re feeling like a trip to your local specialty foods market seek out some fresh rice noodles. Sometimes the fresh noodles will come as sheets you can cut yourself into your desired width (normally ½” – 1” thick). Fresh rice noodles should be cooked for 1 minute in the starch pan. Rice noodles are naturally gluten-free, therefore they don’t have the gluten proteins (glutenin) that help keep the noodles stretchy and flexible. Be gentle when stirring the rice noodles as they will break easier than gluten-based noodles.
My Cook: Pad See Ew
- 8 oz chicken breast
- 4 oz rice noodles (dried or fresh if you can find them)
- 8 oz broccoli, chopped into florets
- 2 large eggs
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1½ tsp fish sauce
- 1½ tbsp oyster sauce
- 1½ tsp sugar
Vacuum seal chicken breast. Crack and beat the two eggs and vacuum seal in another bag. (Here’s our DIY vacuum sealing guide). Place the chicken and eggs in the same Suvie pan and load into upper right cooking zone. Cover with water.
Put broccoli into another Suvie pan and place in the upper left cooking zone. Put rice noodles in the starch pan and load into lower right cooking zone. Fill Suvie reservoir, then enter the My Cook settings and cook or schedule.
My Cook Settings
Protein: 160 F, 1 hour
Vegetable: 8 minutes
Starch: 4 minutes (1 minute if using fresh noodles)
During the cook, combine the soy sauce, sesame oil, fish sauce, oyster sauce, and sugar in a small bowl and whisk until sugar is dissolved.
After the cook, remove broccoli, rice noodles, chicken, and egg from Suvie. The egg should be firm but not completely set. Drain water from chicken and egg pan. Dry Suvie pan and return the egg to it. Pour sauce over the egg and broil for 10 minutes or until the egg is firmly set.
While the egg broils, slice chicken against the grain, combine in a large bowl with rice noodles, and broccoli. When the egg is finished, roughly chop and add it to the bowl with the broccoli, noodles, and chicken along with all the sauce.
Toss gently until contents are coated.
Divide the pad see ew between two plates and enjoy!
Without a doubt, the best wine to pair with this dishes is a good quality Riesling. The balanced blend of fruit and acidity in this wine makes it a perfect match for the complex flavors of Thai food.