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I love to make my own rice noodles from scratch for a more rustic, homemade vibe to this Thai pad see ew, but there’s absolutely nothing wrong with store-bought – it certainly speeds things up! Ready in a flash, this stir-fried noodle dish is heaven, and the chilli vinegar really takes it to another level.
WATCH THIS RECIPE
Thai Pad See Ew Noodles
PREP TIME
45 minutes (inc making noodles)
COOK TIME
10 minutes
SERVES
2
Ingredients
200g (7 oz / 0.4 lbs) chicken thighs, sliced into thin, bite-sized pieces
3 tbsp light soy sauce
1 tsp sesame oil
pinch of ground white pepper
2 tbsp vegetable oil
4 garlic cloves, finely chopped
100g (0.2 lbs) Chinese broccoli (gai larn), cut into bite-sized pieces
350g store-bought fresh rice noodles
2 tsp dark soy sauce
½ tsp sugar
chilli powder to serve
Homemade rice noodles:
(Makes enough for a stir-fry for 2 people)
1 cup (4.25 oz) rice flour
1/3 cup (1.6 oz) tapioca starch
1 tsp sea salt
1¼ cups (10 oz) water, plus extra if needed.
vegetable oil
Chilli vinegar:
¼ cup (2 oz) white vinegar
1 long red chilli, finely sliced
Steps
Instructions for chilli vinegar:
To make chilli vinegar, combine ingredients and set aside.
Instructions for noodles:
1. Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.
2. Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.
3. Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.
Notes:
– These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.
Instructions for Pad See Ew:
1. Place the chicken in a large bowl with 1 tablespoon of the light soy sauce, sesame oil and white pepper. Mix to combine. Set aside to marinate for 10 minutes.
2. Heat the oil in a wok or frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the Chinese broccoli and stir-fry for another minute.
3. Add the noodles, dark soy sauce, the remaining 2 tablespoons of light soy sauce and sugar. Stir-fry until well combined.
4. Serve with the chilli vinegar and chilli powder.
ChickenNoodlesTakeaway classicsThai cuisine
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![Thai Pad See Ew Noodles | Marion's Kitchen (12) Thai Pad See Ew Noodles | Marion's Kitchen (12)](https://i0.wp.com/www.marionskitchen.com/wp-content/uploads/2021/05/Recipe-post-banner-mobile.jpg)
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RATE AND REVIEW
Your food is always delicious and simple to make.
January 16, 2024
Just love your food Marion.
Caroline G
Pad See Ew Noodles
May 18, 2023
We can buy these noodles in the refrigerator section of Whole Foods but they are costly and a small portion. This is a perfect solution
TODD
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Thai Pad See Ew Noodles
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Ingredients
200g (7 oz / 0.4 lbs) chicken thighs, sliced into thin, bite-sized pieces
3 tbsp light soy sauce
1 tsp sesame oil
pinch of ground white pepper
2 tbsp vegetable oil
4 garlic cloves, finely chopped
100g (0.2 lbs) Chinese broccoli (gai larn), cut into bite-sized pieces
350g store-bought fresh rice noodles
2 tsp dark soy sauce
½ tsp sugar
chilli powder to serve
Homemade rice noodles:
(Makes enough for a stir-fry for 2 people)
1 cup (4.25 oz) rice flour
1/3 cup (1.6 oz) tapioca starch
1 tsp sea salt
1¼ cups (10 oz) water, plus extra if needed.
vegetable oil
Chilli vinegar:
¼ cup (2 oz) white vinegar
1 long red chilli, finely sliced
Steps
Instructions for chilli vinegar:
To make chilli vinegar, combine ingredients and set aside.
Instructions for noodles:
1. Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.
2. Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.
3. Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.
Notes:
– These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.
Instructions for Pad See Ew:
1. Place the chicken in a large bowl with 1 tablespoon of the light soy sauce, sesame oil and white pepper. Mix to combine. Set aside to marinate for 10 minutes.
2. Heat the oil in a wok or frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the Chinese broccoli and stir-fry for another minute.
3. Add the noodles, dark soy sauce, the remaining 2 tablespoons of light soy sauce and sugar. Stir-fry until well combined.
4. Serve with the chilli vinegar and chilli powder.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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