Fast and Affordable Stir Fry | Pad See Ew in 20 Minutes or Less
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- čas přidán 8. 06. 2024
- Learn how to make Pad See Ew, a delicious stir-fry dish that's perfect for a quick and affordable dinner option. This recipe only takes 20 minutes to make and is sure to satisfy your cravings.
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➖ Recipe ➖
Chicken Pad See Ew
Chicken & Marinade
300g (10.5oz) - Chicken Thigh, Thinly Sliced
1 Tbsp (20ml) - Soy Sauce
1 tsp (5g) - Corn Flour, Starch or Tapioca
2 tsp (10ml) - Peanut Oil
Noodles & Sauce
1 1/2 Tbsp (30g) - Oyster Sauce
1 Tbsp (20ml) - Black Soy Sauce (This is not dark soy sauce, please read note)
1 Tbsp (20ml) - Soy Sauce
2 tsp (10ml) - Fish Sauce
1/2 tsp (4g) - Sugar
Ground White Pepper To Taste
350g (12.3oz) - Wide Rice Noodles
4 tsp (20ml) - Peanut Oil
4 - Garlic Cloves, Sliced
Chinese Broccoli or Bok Choy
Chilli Vinegar
1/4 Cup (60ml) - White Vinegar
1 - Long Red Chilli or Thai Chilli for Extreme Heat
Garnish
Green Stem Spring Onion (Scallion), Sliced, Garnish
Method
Add the chicken and marinade into a bowl and mix well to combine. Set aside.
Add oyster sauce, soy sauces, fish sauce, sugar and ground white pepper, and whisk to combine in a separate bowl.
Turn on your extractor and place a wok over high heat until it starts to smoke lightly. Add 2 tsp of peanut oil and the marinaded chicken. Stir fry for 2-3 minutes and remove.
Place the wok back over high heat. Add 1 tbsp of peanut oil, garlic, Chinese broccoli, or bok choy, and stir fry for 1 minute.
Add the noodles and sauce and mix to incorporate. Add the chicken and resting juices and stir fry for 1 minute or until the sauce is thick and fragrant. Remove and serve with chilli vinegar. Garnish with spring onion (scallion) (optional). Dig in.
Notes -
Chinese black vinegar is available in most Asian grocers. It's not dark soy sauce. Chinese Black soy sauce is thick, sweet, and mainly used for colour. If you can't find it, substitute for Kecap Manis.
Video Uploaded By
Jack Ovens
#padseeew #stirfry #chinesefood - Zábava
I love your videos so much. I’ve been using them to help me with my meal prep so thank you so much!
That looks delicious! Thanks for sharing it.
Delicious. Easy. Love the Asian recipes you do!!
This really looks not only delicious but super quick.. perfect for me .. Thank you Chef Jack
Thanks again Chef awesome recipe as always I appreciate your hard work much love ❤
I love the quick pace of your videos Jack. Another winning recipe that I will definitely be trying 😋❤️
Very nice will give this recipe a whirl thanks Chef.😊
Im making that tonight thanks chef
I love stir frys And that looks delicious jack .🇨🇮😀👍
Always love your videos!
Appreciate that! Glad you love them
Looks bloody amazing!
Gonna cook that next Weekend.
Can we put it in the Freezer? Wanna prep 5 meals of it.
Yummo! Can't wait to try 😊
Hope you enjoy
Love the video. Looks so goooood
Thank you 😋
Looks great chef !
Thank you 🙏
Looks beautiful! Do you have any tips Jack on bulk cooking stir fries? I have a big family that I make stir fries for but its hard to properlys tir fry everything without the veggies or meats giving off too much water
Delicious 😋
Overall a pretty spot on Pad See Ew, however you missed one very important factor to make a great Pad See Ew. You really need to get a bit of a char on those noodles for an authentic flavor. Also instead of putting those noodles in boiling water and risk them becoming overcooked, just soak them in warm water for about 20 minutes. They'll still be a little firm, but will finish off when getting that all important char in the wok.
This is solid, accurate advice. Soaking is way better than boiling.
Also make sure the wok is smoking hot before adding the noodles to it - I go noodles, garlic, sauce first for a few seconds and then add the chicken to finish off.
Ummmm yummy 😋
looks alot .on recipe once iv seen ,it on practice ,its much easier.many thanks👍👏
Yum. A question for you, can you tell me what make of soy light and dark is best for cooking please. My Chinese supermarket has so many brands it confuses me! TIA.
Another recipe I must try, thank you Chef, hope you are keeping well ((((((((((HUG)))))))))
Have not seen a bad looking meal on this channel ever!
Really appreciate that! Thank you
I am soooo hungry now...
Japan supermarkets doesn’t sell those kind of noodles.
Looks good but can you use chicken breast instead?
Please, Chef! What is an "extractor"? Also, you list 3 soy sauces in your List of Ingredients, one you describe as Chinese Soy Sauce, used to make the Marinade, and then you mention 2 other soy sauces, a Black Soy Sauce and a Regular Soy Sauce, which are included in the recipe for Noodles & Sauce. I just want to clarify, before I go shopping, that Chinese Soy Sauce is not the same as Black Soy Sauce. Thanks!
Hi, soy sauce he used in the marinade is also called Light or Regular soy sauce.
He also used this in the main sauce along with black soy sauce, also called Dark Soy Sauce
So 2 Soy Sauces used :
Light Soy
Dark Soy
Hope this is helpful
@@deescraftyplace you did not answer the question, but I thank you for your response. Here is the question again- is the Chinese Soy Sauce that the Chef includes in his recipe for the marinade, the same as the Black Soy Sauce that the Chef includes in his recipe for the stir-fry sauce?
Just add some diesel fuel, taste great.
@@michaelsalmon6436You come across as very angry in your response😮
My bad on the Chinese and regular soy sauce. They’re the same, I’ll change that. However, black soy sauce is not dark soy sauce. It’s a sweeter, thicker soy sauce that’s available at Asian grocers. If you can’t get it, kecap manis is the substitute
❤ Chain, I'll go first
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This looks amazingly simple. I might have to give it a burl
Is Chinese soy sauce the same as dark soy sauce?
No. It’s regular soy sauce 🙌
Never heard garlic described as 'nutty'
Do you only eat chicken?
Nope. Chicken is the cheapest option and in todays economy, especially in Australia when everything costs and arm and a leg, I want to make recipes as cheap as possible so anyone can replicate them. This recipe can have any protein added to it
@@ChefJackOvens I know this first hand. In Japan also, anything chicken is cheap... except eggs ($4 for 6). Meat is something like $1 / 100g for breast and $1.20 for thigh.
I don't like Asian food, tooo salty!