IF YOU LOVE PAD THAI, YOU MUST ALSO TRY PAD SEE EW! SUPER YUMMY AND EASY TO PREPARE!
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And now that I'm a chef, nakikita ko pa rin yung sarili ko doon.
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Napapatawang ako nung pinapanood ko yung movie na yun.
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So sa lahat na mahilig magluto, culinary students, cooks, chefs, panoorin nyo yung movie na yun.
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But anyway, ang haba ng intro ko.
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Natakam ako sa Pad See Ew.
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Kasi isa yun sa mga niluluto nila.
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Pad See Ew is simply stir-fry Thai noodles with soy sauce, beef, chicken, vegetables.
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Ganun lang kasimple, lutuin natin yan.
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So to make a successful Pad See Ew, parang Pad Thai lang, kailangan mainit na mainit yung iyong wok.
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Pagka wala kang high pressure cooker, katulad ko, or high pressure gas.
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Ibabad mo lang yung wok mo diyan ng matagal-tagal.
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3 minutes or hanggang makita mo na umuusok na siya.
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And then today, I'm going to use beef.
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You can always use chicken.
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Nung tinatest ko itong recipe and kapag niluluto namin dati ito, we use chicken.
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Kasi sinanay, hindi po siya mahilig sa beef.
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Pero today, we're using beef.
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This is just beef tenderloin.
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You can also use sirloin that I've cut into thin slices like this.
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So you just need 1.4 kg.
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So there it is, don't put it too much.
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Maybe the beef is more than your noodles.
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So there, let's put it aside.
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And then I will just put a bit of cornstarch on the beef so that it won't get watery.
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Just a bit, just a bit.
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And I season this with salt and pepper.
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And I put a bit of ginger, just some grated ginger.
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Okay, I can feel that it's not that hot yet.
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So I'm just going to set it aside and then I will also prepare my vegetables.
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Here, you may use any kind of vegetables.
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As long as it's green, you may use broccoli.
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Today, I'm using bok choy.
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So you just remove the hard part on the bottom.
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And then you just slice it like this.
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So there, it's already hot.
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I'm going to put my oil.
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So there, that's what you want.
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It's already smoking.
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Okay, coat your stainless pan with oil, your wok.
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And then you put your beef.
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You don't want to overcook it.
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Add a little bit more oil.
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Okay, once you see that the beef is cooked, you remove it already.
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You just set it aside.
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And then you put your vegetables.
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Let's taste the beef.
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You don't want to overcook it.
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On to the side of your beef.
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And then after the vegetables, in your hot wok.
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About 3 pieces of egg only.
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Alright, that's it.
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And then on to the side also.
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And then you heat your wok again.
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It's just like that.
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One of the secrets of Thai cooking, you need to cook it in a very very hot wok.
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To seal all the flavors and to cook the foods perfectly.
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You won't overcook it, right?
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You get the nice caramelization, you bring out the flavors of the food.
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So now, these are my noodles that I soaked.
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So this is the thick rice noodles or Ho-Fan.
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There are two kinds of this, one is thinner, the one we use for Pad Thai.
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And this one, the one we use for Pad See Ew, is thicker.
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It's funny to make it as EW, right?
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The one that is EW, like that.
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And then I'm going to put hot water.
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You pour hot water.
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The other recipe, what they do is they blanch it
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but because we love to cook it here in the house, even Pad Thai.
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If the danger of blanching is blanched, that's also right.
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It might get soggy.
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Because the other brands of this kind of noodles,
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you will notice that it's written where the noodles are made.
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It's product of Thailand.
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So you want to make sure that it's from Thailand because there are others that get soggy easily.
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So let's just soak it there for 10 minutes until it gets soft.
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You can see that it's already al dente, it's already soft.
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I will mix it again.
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Oh! It splashes, it's too hot.
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I just lower the flame a bit.
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I will make the sauce of our Pad See EW first.
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I have here soy sauce.
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Splash of soy sauce.
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You put some oyster sauce.
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In Thailand, they use palm sugar.
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This is muscovado.
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You can put some chili flakes if you want.
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Taste it to be sure.
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A bit more of soy sauce because the characteristic of Pad See EW is that it's really salty.
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When I tested the recipe, my sibling said that it's not salty enough.
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Now, I put some oil into my hot wok.
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I will just cut my noodles randomly.
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So there, just like that.
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So into my hot wok, you put some minced garlic.
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Throw your noodles in.
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I am deglazing the pan first.
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Because those that stick on your wok, that's what's delicious.
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The flavors are there.
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And then now, you put your sauce.
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If it's still not enough, while pouring, you just pour it.
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And now, we are gonna taste it.
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If the noodles are still hard, you put it a bit of water.
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Oh! It's just perfect.
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The noodles are also al dente.
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I put a bit of oyster sauce here.
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Pour it a bit more and a bit more of soy sauce for that added...
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And I will just put cilantro stalks.
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Even the root of the cilantro, I will just cut it because this is the one that will give a delicious flavor.
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Okay and lastly, put your vegetables, your beef.
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Turn the fire off already and you fold it.
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I won't put all of it because the others, we will put it as a topping.
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The soup of this one, you pour it as well.
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So that you won't overcook the beef and the vegetables.
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There you have it.
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There you have it, your Pad See Ew.
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It's not really Ew, it's Pad See Ew.
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It's so fragrant, right?
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Now, you need to taste it while it's still hot.
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So let's taste it already.
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This one that we set aside, you may put additional on top, right?
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You may also put all of it there, there's no problem.
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I love the simplicity of this dish.
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But the flavors, the components of the ingredients that we put, it's all out.
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And to be honest, it's because of the cooking technique.
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Hot wok, all of the flavors are really sealed.
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I put more chili flakes because I like it spicy.
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Even the vegetables are crunchy, perfect.
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What are you waiting for?
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Make yours already, this Pad See Ew.
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It's super duper fantastic.
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In Hong Kong, I ate something.
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Did you watch it on the Hong Kong vlog?
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The Ho Fun, it's very similar to this.
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But it has more ingredients and it's sweeter.
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So the cooking technique, almost the same.
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You just add a bit more brown sugar.
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I'm sweating already because this is spicy.
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So I'm going to see you all soon.
