Thai Fried Noodles (Pad Siewe)
Thai Fried Noodles (Pad Siewe)

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, thai fried noodles (pad siewe). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Thai Fried Noodles (Pad Siewe) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Thai Fried Noodles (Pad Siewe) is something that I have loved my entire life. They’re nice and they look fantastic.

While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can Pad See Ew, which means "stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most. Bangkok Street Food - Pad Thai, Fried Morning Glory, Pad See Ew, Papaya Salad. Pad See Ew Woon Sen (Thai Soy Sauce Glass Noodles)⚡️ Marion's Kitchen. This yummy, easy recipe for Pad Thai is direct from Thailand.

To get started with this particular recipe, we have to prepare a few components. You can have thai fried noodles (pad siewe) using 10 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Thai Fried Noodles (Pad Siewe):
  1. Prepare 8 oz dried rice or egg noodles
  2. Make ready 1/2 lb Pork
  3. Get 7 clove garlic
  4. Take 3/4 lb Napa cabbage
  5. Get 4 each eggs
  6. Make ready sauce
  7. Get 3 tbsp oyster sauce
  8. Prepare 3 tbsp low sodium soy sauce
  9. Get 1 tbsp sugar
  10. Take 1 tsp ground black pepper

Many of my recipes are inspired from my days as a legal secretary. You may remember me talking about The Thai Pad See Ew will cook up very quickly, so prep all of your ingredients. Separate the stems from the leaves and cut the stems on the diagonal. Siew means soy sauce in Thai.

Instructions to make Thai Fried Noodles (Pad Siewe):
  1. Put noodles in a container, cover with warm water. Let soak 30 minutes. Should feel flexible, but not soft like typical pasta.
  2. Slice pork very thin. I used a pork chop, about 1 inch thick. Sliced across the thinner width, about 1/8 thick.
  3. Dice garlic
  4. Thinly slice cabbage, Napa or Chinese cabbage works the best, but regular green cabbage works, but takes a little longer to wilt. Try to keep slices about 1/4 inch wide.
  5. Take your eggs, scramble them in a container. I like to mix about 1 tablespoon cream in with them, but the original recipe doesn't call for this.
  6. Mix sauce ingredients together.
  7. Heat about 4 tablespoons oil on medium high heat in a larger skillet, stir-fry or wok. I am using an 11 inch stir-fry in the pictures.
  8. After oil is hot, add garlic, stir for about 30 seconds.
  9. Add pork to oil, stir fry until just cooked. About 2-3 minutes depending on thickness.
  10. Add drained noodles to pork. I usually just pull them out of the water with my hands, give a little shake, and put them in the pan.
  11. Stir all the time, just use a folding motion. Cook about 3 minutes. The noodles should soften when ready. If they are too long, I will take a scissors to them in the pan, and shorten them a little "cut them".
  12. Add sliced cabbage, keep stirring until wilted. Reduce heat to medium.
  13. Give sauce one last stir, add to pan. Keep stirring until well mixed, about 2 minutes.
  14. Remove noodle mixture from pan
  15. Add 2 tablespoons oil to pan. Give eggs one last stir, add to pan.
  16. Stir eggs until hallway cooked.
  17. Add noodle mixture back to eggs, stir eggs through.
  18. Serve, diced green onions make a good garnish

Separate the stems from the leaves and cut the stems on the diagonal. Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes–like lo mein, pan-fried noodles and Drunken Noodles. It comes together quickly as long as all the ingredients are prepared ahead of time and ready to go into the wok!

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