How to Make Thai Pad See Yew Asian Cooking Recipe Cuisine

Thailand Pad See Yew

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 tablespoons fish sauce

1 tablespoon miso paste or fermented yellow beans

1 tablespoon oyster sauce

4 teaspoons sugar

1/4 cup  soy sauce

1 pound bok choy, cut into 2-inch pieces

2/3 pound dried rice stick noodles

1/4 cup plus 3 tablespoons vegetable oil

3/4 lb chicken

Salt

4 large garlic cloves, minced

3 large eggs, beaten

3 Thai bird chiles or serrano chiles, thinly sliced

2 tablespoons chopped roasted salted peanuts (optional)

Lime wedges, for serving

Directions:

1. In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.

2. In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender, 2 minutes; transfer to a plate. Add the noodles to the boiling water and cook until firm but pliable, 5 minutes. Drain and rinse under cold water; shake out any excess water. Transfer the noodles to a bowl; toss with 1 tablespoon of the oil.

3. Heat 1 tablespoon of the oil in a large skillet. Add the chicken, season with salt and cook over high heat until cooked. Add the chicken to the bok choy. Add the remaining 1/4 cup plus 1 tablespoon of oil to the skillet and heat until shimmering. Add the garlic and cook, stirring, for 30 seconds.

4. Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled. Add the noodles and toss lightly. Add the fish sauce mixture and toss. Cook, without stirring, just until the liquid is nearly evaporated.

5. Stir the noodles once, then cook until browned on the bottom, 2 to 3 minutes longer. Add the shrimp and bok choy; cook just until heated through. Transfer the noodles to a large platter, sprinkle with the chiles and peanuts and serve with lime wedges.

*You can replace the chicken with pork, beef or even shrimp for a different option!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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