Flo and I have our flights and accommodation booked for Thailand first thing December. Actually, we booked them a good 3 months ago and the cherry on top is that we’ll be meeting Naima and her beau to spend 10 days together first in Bangkok, then to Krabi. Aside from the company, the next best thing about Thailand is obviously… THE FOOD!!!
Who can ever say no to Thai food?! Pad Thai… Tom Yum Kung… Pad Krapow (Stir-fried minced pork with Thai Basil)… Khao Pad Poo (Crab Fried Rice)… Som Tum (Green Papaya Salad)… I’m drooling now!
As much as I love Thai cuisine, truth is, Flo is one person who loves it even more than I do. It’s in the way the Thais consistently manage to find that perfect spot between sweet, salty, spicy, sour and bitter that blows our minds. So when I was scratching my head over what to cook for Flo the other evening, it was without a doubt that I wanted to try something Thai, only I didn’t know what.
I gave Flo the option of rice or noodles, and he picked the latter without hesitation. I would have gone for the ubiquitous pad thai but there were too many ingredients I didn’t have at hand so Pad See Ew it was.
Pad See Ew is very much similar to our Singapore dried hor fun with both using thick, flat rice noodles and dark soy sauce. The Thai version though, uses fish sauce. The nice thing about cooking this dish from home was being able to control the amount of oil and salt I used. We have quite a lot of good Thai eateries here but sometimes, the food veers towards being too oily and salty for our preference.
This recipe was far easier to execute that I’d expected and I had more than enough left to share with Mum and Dad. It’s best eaten fresh from the fire but if you do have a little left over, simply add a touch more oil and reheat in the skillet, or sprinkle some water on top of the noodles before placing a cover on top if you choose to warm it up in the oven or microwave.
Pad See Ew (Serves 3-4 people)
1 Pkt Fresh Rice Noodles (380g approx)
200g Steak, Sliced
1 tsp Dark Soy Sauce
1 tsp Oil
1 tsp Cornstarch
1 Tbsp Oyster Sauce
1/2 tsp Honey (or Sugar)
2 tsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 tsp Fish Sauce
3 Cloves Garlic, Minced
150g Chye Sim (or any other Leafy Vegetable e.g. Bok Choy or Kai Lan)
1 Egg, Beaten
- Mix sliced steak together with dark soy sauce, oil and cornstarch. Set aside.
- Mix together ingredients for marinade and set aside.
- In a skillet, heat about 1-2 Tbsp oil on high heat. Add sliced steak into the skillet and sear quickly until brown. Remove and set aside.
- Lower heat to medium high and add minced garlic to cook shortly.
- Add vegetables in until just wilted before adding in noodles.
If noodles are clumped together, run it quickly through warm water before adding to the pan.
- Add marinade and gently toss ingredients together until thoroughly mixed through.
- Add the steak sliced back into the skillet and give everything another good toss.
- Push noodles to the side of the skillet and scramble in the beaten egg. When the egg is half cooked, mix the noodles back in with the eggs. Once the noodles have caramelised a little, turn off heat and plate up!
Chye Sim may not be everyone’s favourite green vegetable because it can be slightly bitter especially when it’s a little old. I happened to use this because I bought it without too much thought. Ideally, I’d use Kai Lan or Bok Choy the next time I make this because Flo’s not so used to the bitterness of chye sim. Kai lan tends to lend a bit more crunch from the stems while bok choy is more neutral in flavour and often well received by the majority of tastebuds. If you’re a chilli lover like I am, a side of green chillies, or fiery sambal will be the perfect complement to this delicious plate of beef noodles!