Pad See Ew with Rice Vermicelli เส้นหมี่ผัดซีอิ๊ว

Method8 steps · about 30 min

1. 1

   Step 1: Soak the noodles in room temp (not cold) water until they are fully limp; 5-15 mins depending on the brand. Drain promptly and if desired, cut in half with scissors to shorten them for easier tossing. See blog post above for more on the best brand of noodles and how to tell if the noodles are done soaking.

   Soak rice vermicelli · 15 minUses 5.3 oz thin dry rice vermicelli · room-temperature water for soaking noodles

2. 2

   Step 2: Make the chili vinegar by placing the chopped chilies into a small bowl and add just enough vinegar to submerge. You can mash the chilies a bit with a spoon to extract the flavours into the vinegar, then let it sit until ready to use.

   Uses 1–2 Thai chilies · 2–3 tbsp white vinegar

3. 3

   Step 3: If using optional chicken, pork or beef, thinly slice and mix with 1 tsp soy sauce, a pinch of sugar and ½ tbsp water while you prepare the noodles. Heat a share of the oil in a wok over high heat, sear the meat in one layer, then stir until fully cooked. Remove and set aside. If omitting meat, skip this step.

   Uses 4 oz protein of choice (optional (see note 1)) · 1 tsp soy sauce · 1 pinch sugar · 0.5 tbsp water · a share of oil to coat wok if frying optional meat

4. 4

   Step 4: Heat the wok over medium high heat, add the oil and garlic (4 cloves) and stir until the smaller bits of garlic start to turn golden.

   Uses 4 cloves garlic · remaining oil as needed for garlic and eggs

5. 5

   Step 5: Add the eggs (3) and break the yolks, then let them set about half-way before scrambling.

   Uses 3 eggs (can use 2 if adding meat) · garlic just beginning to turn golden in oil

6. 6

   Step 6: Once the eggs are fully cooked, add the noodles and ¼ cup of water and toss to mix. Add the soy sauce (1 Tbsp), Golden Mountain sauce (1 Tbsp), black soy sauce, sugar (4 tsp) and white pepper (¼ tsp), then use tongs to toss the noodles around until all the liquid has been absorbed.

   Uses 1 Tbsp soy sauce · 1 Tbsp Golden Mountain Sauce (see note 3) · Few dashes black or dark soy sauce for colour · ¼ tsp ground white pepper · 4 tsp sugar · initial ¼ cup water · eggs fully cooked in garlic oil · rice noodles softened until fully limp, then drained promptly

7. 7

   Step 7: If using meat, add the meat back in along with any collected juices and toss well. Check the doneness of the noodles by tasting a small amount, and if it’s still under done, add a little more water and cook until all liquid has been absorbed. Be careful not to add too much water as noodles will become too soft and break into small pieces.

   Uses remaining water up to ¼ cup, only if noodles needsoftening · noodles and eggs tossed with seasonings until liquid is absorbed · optional meat marinated and fully cooked earlier, with any collected juices

8. 8

   Step 8: Once the noodles are done, add the Chinese broccoli (5.3 oz) in and toss just until wilted. Turn off the heat, plate and serve with chili vinegar.

   Uses 5.3 oz Chinese broccoli (gai lan), (stems thinly sliced, leaves roughly chopped) · rice noodles checked tender after any water adjustment · fresh chillies covered in white vinegar for serving