Name: Pad Si Eew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 6 tbsp rapeseed (canola) oil 5 garlic cloves, peeled and; roughly chopped; 200g (7oz) skinless chicken; thigh or breast, cut into; 2.5cm (1in) pieces; 100g (31⁄2oz) Chinese broccoli,; stalks thinly sliced; 300g ( 10 1/2 oz) dried wide rice noodles, soaked just before cooking as per packet instructions; 2 large eggs; Roasted chilli flakes to serve; Thai pickled chillies to serve; 1 tsp ground white pepper; FOR THE SAUCE; 2 tbsp dark soy sauce; 3 tsp light soy sauce; 2 tsp white distilled vinegar (optional); 1 tsp oyster sauce*; 2 tsp palm sugar or white; caster sugar

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Ever tried pad si eew? You’re going to love this Thai noodle dish!

Pad si eew is famous for the way the noodles are stir-fried over a high heat until they are beginning to brown. This gives them a delicious smoky flavour that simply has to be tried. It’s also known for the amount of soy sauce used. Pad si eew means ‘fried in soy sauce’, after all.

This pan si eew recipe is from my cookbook ‘The Curry Guy Thai’.

Pad si eew is great on its own or served with another Thai dish or two.

If you love Thai food as much as I do, you might want to make this pad si eew recipe as part of a Thai feast. There are so many delicious recipes you can serve with it.

If you’re after a good curry, why not try my Thai green curry, Thai red curry, beef massaman or panang curry recipes.

It can also be served with other Thai favourites such as pad Thai, drunken noodles and Thai basil chicken.

You will find a massive selection of Thai recipes here.

How do you make roasted dry red chillies?

Pad si eew, as with other Thai recipes is great topped with homemade, roasted Thai chillies. It’s easy to make.

Take 2 large handfuls of dried red bird’s eye chillies and toast them in a dry frying pan until fragrant – about 30 to 60 seconds. Be sure to move them around in the pan so that they toast evenly. Tip the roasted chillies onto a plate and allow to cool slightly. Then transfer to a spice grinder and grind to a coarse powder. Don’t over grind; you want flakes, not powder. Store in an air-tight container for up to 1 month.

Yield: 2 - 4

Pad Si Eew

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

6 tbsp rapeseed (canola) oil 5 garlic cloves, peeled and
roughly chopped
200g (7oz) skinless chicken
thigh or breast, cut into
2.5cm (1in) pieces
100g (31⁄2oz) Chinese broccoli,
stalks thinly sliced
300g ( 10 1/2 oz) dried wide rice noodles, soaked just before cooking as per packet instructions
2 large eggs
Roasted chilli flakes to serve
Thai pickled chillies to serve
1 tsp ground white pepper
FOR THE SAUCE
2 tbsp dark soy sauce
3 tsp light soy sauce
2 tsp white distilled vinegar (optional)
1 tsp oyster sauce*
2 tsp palm sugar or white
caster sugar

Instructions

Combine all of the sauce ingredients along with 2 tablespoons of water and set aside.
Heat the oil in a large non-stick wok or frying pan over a medium– high heat. Add the chopped garlic – no need to wait until the oil is hot – and fry for about 2–3 minutes until fragrant and lightly browned. Add the chicken and fry for a couple of minutes until it is about 80% cooked through. Then add the chopped broccoli and stir to combine.
Reduce the heat to low and add half of the noodles along with half of the sauce. Move the noodles around delicately to mix with the sauce. Don’t stir them vigorously or they may fall apart. Add the remaining noodles and sauce and again move them around in the pan or toss them if you can. Sometimes I use my hands for this. The noodles will clump together a little. That is fine – you just want to avoid them falling apart too much. If they do, it’s a cosmetic rather than a taste issue.
Lightly move the contents of your pan to one side of the wok/pan and crack open the eggs in the other side.
Turn the heat back up to medium–high and scramble them. Then carefully fold the noodles, chicken and broccoli over the eggs. Give the wok/pan a couple of tosses and allow the underside of the noodles to char lightly in the pan.
Using a spatula, or tossing or using your hands, try to turn the noodles over to char the other side. You will know your pad si eew is ready when the sauce is quite dry and some of the noodles have been seared crisp. They won’t all get crispy!
Serve on plates topped with roasted chilli flakes and pickled chillies and sprinkled with a little white pepper.