Pad See Ew (Thai noodles)

Wanida’s Pad See Ew (Thai noodles)

This is an authentic Thai noodle recipe. Although wide rice noodles are traditionally used, feel free to use any noodles that you have (including pasta).

Ingredients

100 g thinly sliced pork fillet or breast chicken

100 g sliced Chinese kale, stalks and leaves separated / broccoli or any vegetables

1 egg

100 g noodle

2 tbs. oil

2 cloves of garlic

Seasonings

½ tbs sugar

1 tbs. fish sauce (optional)

1 ½ tbs. oyster sauce

1 tbs. dark soy sauce

½ tbs soy sauce

A little bit of pepper

How to make

1.Preheat and lighly grease the wok, add thinly sliced pork fillet or breast chicken to stir fry until cooked and add garlic in oil to stir fry together until fragrant.

2.Add noodle, season with sugar, fish sauce, oyster sauce, soy sauce and dark soy sauce and mix very well

3.Move the stir fried noodle to one side, crack the egg open and add to the wok and use the angle of the spatula to lightly beat the egg. Then, cover the lightly beaten egg with the stir fried noodle. Await for a moment for the egg cook, add vegetables and reverse the noodle to cover. When all vegetable are cooked, stir well again and turn the heat off and add some a little of pepper.

4.Ready to serve.

Comments

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Gazpacho

Easy Gazpacho serves 4 (5 cups) This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Peruvian Rice

Peruvian Rice serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...

Burnaby Community Kitchens

Search This Blog