Thai Chef Makes Authentic PAD SEE EW

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Mix the meat with the soy sauce and sugar; if the meat is lean, add about 2 tsp (10 ml) water. Mix well.
2. Peel the noodles apart into single strands and divide into 225 g portions (one per serving).
3. Combine the sauce ingredients, stir well, and divide into portions of 2 Tbsp + 1 tsp (35 ml) each.
4. Heat 1 Tbsp (15 ml) oil in a well-seasoned wok or large cast iron skillet over high heat. Add all the protein in a single layer and sear until browned underneath, then toss until fully cooked. Remove and set aside.
5. Cook one portion at a time. In the same wok with the heat off, add 1½ Tbsp (22 ml) oil and one portion of garlic, then turn the heat to medium-high and stir until the smallest bits of garlic turn golden.
6. Add the egg, break the yolk, let it set about halfway, then scramble briefly.
7. Add the Chinese broccoli and toss in the oil for 10–15 seconds.
8. Add one portion of noodles, one portion of sauce and 2 tsp sugar. Turn the heat to high and toss gently so the noodles coat evenly without being cut.
9. Spread the noodles over the pan and leave them undisturbed for 15–30 seconds until some are charred. Flip or toss and char the other side; flip again a few more times for more char if you wish.
10. Return one portion of the cooked protein to the pan, leaving behind any accumulated juices, toss briefly, then turn off the heat.
11. Plate the noodles, wipe the pan clean with paper towel, and repeat for the next serving.
12. Sprinkle with ground white pepper and serve with chili vinegar if desired.

Summarized from Pailin's Kitchen's video. Watch it for the details.

More recipes with

GarlicEggBroccoli