Pad See Ew- Everyday Food with Sarah Carey
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- Опубліковано 8 вер 2024
- Sarah Carey creates this classic Thai dish that calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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So happy to see Sarah Carey. She’s the main reason I follow this channel. I watch her segments religiously. I can’t wait to make this for dinner. 😊
Zemara Same here, love her!
*SAME*
Same! Shes the best
Same. Shez amazing.
Totally agree. I have loved her since 2012. She is awesome.
As a Thai, I want to endorse that this vid is legit for two reasons. 1) using padthai noodle (Sen Lek) is legit. I order senlek pad see ew all the times. 2) Sarah eats the noodle with fork which is pretty much the Thai way. (We use spoon and fork). 👍🏽👍🏽👍🏽💕
I wish Sarah still made lots of videos. She is my favorite and I would love daily Sarah videos. :)
Sarah, not only do you show us the best recipes, your personality always makes your video so fun. I always look forward to seeing a new recipe or some of your great ideas and techniques.Thank you so much Sarah ! We love you💕
OMG Thai food! I will give you one tip, Don't afraid that it will burn as Pad See Ew need to have a little burn element. But just a little bit especially on the noodle combine with soy sauce. It 's like when you grill BBQ you need to have some burn on the meat.
Another thing I need to highlight about Thai food is we do not go crazy whether if it's authentic or not for most dishes. As most there's very difficult to indicate if that's authentic dish or not as each cook they cook their own way and especially home cook and street food, seller always adjust to the like of people. There's no limit to Thai food that's why they are so variety. There's Pad See Ew with instant ramen noodle or even grass noodle. I also don't know why people need to pay attention if what people said is authentic or not. You know, I'm Thai, I live in Thailand I should be able to tell what should be done but there's always some people from other nation say what you saying was not original! how funny.
I was thinking the same, crispy noodles, yum.
@Tammy Tsang Nobody but does it matter?
@Tammy Tsang OK I got your point, I would said that this dish have developed from the past. When I was a child the Pad See Ew was just cook and oily on my school plate (never like that) but nowaday I think it's more usual that when you make Pad See Ew you need very hot pan. and if you can you should fry the noodle first to get the grill on the noodle and refry it again with veggie, that's the way to do it. Those famous food stall or specialty restaurant they will pre-cook the noodle first for this and to save time to serve the food. But I still don't think it's matter anyway whether it's my preference or not. As this dish is consider "made to your preference/made by order" type in Thailand. But I would said it's more common nowaday with burn noodle. What really make Pad-See-Ew is really the ingredient, not how your fry it as I mentioned, it's just a tip.
@Tammy Tsang I can also see that you already have what you want to tell the world right in your first comment and I have never wrong with that! and that's fine, I guess you didn't read all Thai comment here and most they always told to fry noodle first and this is Pad See Ew, not chinese dish. it may developed from chinese but now it's Thai and it's Thai food here.
@Tammy Tsang So you are not authentic Thai then. That's why.
Pad si ew is always my favorite easy lunch for Thai-Chinese dish simple easy !!! Easy Thai street food ....Love to see you cook more Thai food ..
Hi Sarah! Greeting from your big fan in Thailand. Glad to see you cook Thai food. This looks great😋
We normally served with lime but extra condiments can be added up to taste and like she said we didn't put salt. This can be one pan recipe just pour some water while string noodle first leave a side and continue with the oil garlic and so on, could save your time and cleaning.
There is an unfortunate number of trolls in these comments. Ignore them guys
Thanks for another great video!
TheNormalOddball ...What’s a troll?
Guess you're new to the internet lol? Assholes for the sake of being assholes. And I barely see any trolls... at all. These are like those comments were people say there are bad comments but there are none...
Looks absolutely delicious!!
Usually I'm not a fan of noodle dishes. But for some reason, this one is really making my mouth water!
I cooked beef broccoli noodle dinner last night. I used Egg noodle instead using rice noodle. The food turned out very delicious. The recipe was easy to follow.
Thank you Sarah Carey.
I followed your recipe and LOVED it! I added crushed peanuts to mine and skipped making the dipping sauce. I was nervous the soy sauce smell would stick to my cast iron, but the smell cooked off when I heated it after rinsing it.
Sarah we love your instructions and style. You’ve taught me soo much. Miss your almost daily vlogs.
I would suggest frying the rice noodles till u smell 'rice fragrance' then a dash of soy sauce over it first then continue with the rest of eggs and broccoli, sauce.
I love thai food.....guilty pleasure 💜💙This looks very easy to prepare!
I didn't know they film these so far in advance - Sarah dyed her hair white ages ago! Dish looks delish even though I'm veggie. I mainly watch for Sarah anyway
What... oh wow no idea.. I will have to go see her in images... I had no idea
Can't wait to try this recipe. I've been making several recipes from this channel and thanks to Everyday Food and the Martha Stewart website, I've been expanding my culinary repertoire immensely. Thank you for helping me fall in love with cooking.
I love these recipes. I'm going to make this this week.
The Rice Noodle seems very interest. I will make this noodle dinner for tonight.
I've subbed to this channel for years, and while still love it, i\I've noticed that the frequency of video uploads has declined. Why? :(
It looks good.
I recommend chicken or prawn and add a pinch of sugar it really helps to balance the saltines and I personally wouldn't put vinegar in(it's optional) , I love dried chilli flakes more than fresh in this dish cuz it makes it spicy but you won't have to worry that you would chew them chilli bits ,oh and if you can find flat noodles(the big ones) it's so much better than thin noodles
It's such a white thing to do. Wtf puts vinegar in pad see ew?? And she added no sugar?? Not even finishing.
I‘m a Malaysian but I love food and I've made Pad Thai couple times. I'd prefer to use tamarin juice instead of distilled vinegar and fish sauce instead of salt. Perhaps you guys can try to do a sauce with mixture of tamarin juice, fish sauce, oyster sauce and sugar :)
Ok, I need to make a few changes to my grocery list this week. This looks fantastic and as usual Sarah, you have explained everything to make me want to make it. Thanks.
Never clicked so fast in my life! Please continue making things directly from my Grubhub history 😂 !
I love broccolini so much 😍
Love you, Sarah!!
Oh boy I really want to try this recipe 😍
Sarah! I can't wait to make this one
1:57 i lol'd
Although this isn't traditional pad si ew it looks delicious
If i dont have sweet soy sauce, can I replace it with sugar? If I can , how many spoonful will it take?
You can't replace sweet soy sauce with sugar, it won't taste the same. Palm sugar or jaggery will be a more suitable replacement, though they lack the taste.
I've yet to try one of your recipes that failed. I can't list the many reasons I respect your cooking, but I'm not going to lie: One of them is that you scrape out the bowls, cups, whatever. You never miss a beat talking while scraping, so why can't others? Is it a walking and chewing gum kind of thing? Who knows. I do know my mom would have loved your videos, because that was her greatest pet peeve while watching PBS cooking shows.
May I answer, it’s because of that is not completely recipes of pad se-ew, too much sweet soy sauce, we don’t put vinegar and missed oyster sauce.
Happy Halloween everyday food, just passing thru, I can't wait to see you cook at thanksgiving .p.s. I am going to need some help lolololol..cashmere
looks delicious
Do you think mixing maple syrup and pomergranite molasses would be a substitute?
You made me drool. ;)
Is sweet soy sauce the same as Golden Mountain sauce? Thanks.
What if you can’t find the sweet soy sauce? Any substitute? Thanks! This looks yummy!
use chinese dark soy sauce, but you have to reduce the amount of other soy sauce, bacause chinese dars soy sauce is salty while the sweet soy sauce is sweet. you use it just to get the dark color.
You can use golden mountain soy sauce that's what they use in the real recipe
love love love! this is my tween's fave thai restaurant dish and now mama can be a hero serving it at home. plus sara you are the bomb diggity and I have mega crush on you. purely intellectual crush of course 🦄
I wish the camera angle was different. I like seeing how she’s chopping off the veggies. :p
I was going to comment that the noodle seems wrong based on the screenshot, but at least she clarified at the start of the video. I love me some Thai food!
OMG I miss you so much
Whats brand is your cast iron
Either Williams Sonoma or le cruset
It’s martha Stewart collection www.macys.com/shop/product/martha-stewart-collection-12-enameled-cast-iron-fry-pan-created-for-macys?ID=2327435&tdp=cm_app~zMCOM-MMEW~xcm_zone~zPDP_ZONE_B~xcm_choiceId~zcidM53MAR-1a0a91ba-0766-4a7f-8065-5cb2e9e8f730%40H8%40customers%2Balso%2Bloved%247552%242327435~xcm_pos~zPos4~xcm_srcCatID~z7552
I love you Sarah :)
Φανταστικοοο πιατο κ υγειινο !! Μου αρεσει πολυ.
🌟🌟💐💐🌼🌼👏👏🙌🙌 Χαιρετισματα απο Ελλαδα!!!
the sushi? 5:58
She loves her salt
You can avoid the hotness from the chilli in your hand by rubbing your hand with oil before touching it. But maybe gloves would be easier to remove 😁😁
Is broccolini bitter?
Joan Barbier ...No
I wish I had a better view of the slicing
Wrong for a start you don't boil the noodles, but instead you presoak the noodles in water.
Good try.
Need flat noodles
Too all of them, please, show a perfect croquette recipe by you.
I absolutely love Sarah! But since she's switched to Martha Stewart she's changed. She used to be so happy to cook and bubbly and she laughed but now she hardly makes jokes or looks happy.
I Loved her best in 2014-15. I feel like everyday food, since including more segments with other chefs, has just made her show so blah.
"Distilled vinegar is great in the sense that it's very neutral but adds a lot of very bright acidity". Neutral but acidic? An oxymoron to a chemistry student.
Vasumathi Menaka at least it's not basically acidic.
That could make it too neutral.
Who the hell peels broccoli?
Okay, let's place the camera so that the pan and her hand block our view of what's being cut and its size.
oh geez, you can't just figure out how to chop something? 🙄
Yes, I am functionally incompetent in all manners of manual dexterity and the origin of my comment was obviously my own ignorance and definitely nothing about the kind of production thought process that results in unnecessarily blocking the key point of interest out of a shot in favor of less interesting elements that do not contribute to the purpose of the video. 'Scuse me while I watch an instructional guitar video that mainly shows the guitarist from the shoulder-up.
You are so lovely lady!
This kitchen makes it hard to see what she's doing, like with chopping. All you see are hands.
that noodles and broccoli trigger me
Love you but no
THOSE AREN'T EVEN THE RIGHT NOODLES!
What kinda bullshit is this lol
Well, I have never seen pad se ew with this type of noodles. Actually that type of wide noodles in this dish is a signature feature. So what I see in this video is not classic, it's a fusion. And I guess it can't be called 'pad se ew' anymore. I understand that it might be hard to get wide noodles outside Thailand. Anyway thanks for this video and for showing the process of making this delicious dish.
Even though wide noodle is the most common in Thailand, it's not a must.
Using other kinds of noodle is not too strange in Thailand and it doesn't make the dish "less pad see ew" at all.
You're right. There are a lot of different types of noodles in Thailand. Rice, egg, bean noodles with different width and texture. But the wide noodles I only see in pad se ew dish. That's why I wonder. No problem with substitution but for me it looks very strange. Just my opinion.
Example of egg noodle pad see ew.
ua-cam.com/video/Wpg4o84CQgg/v-deo.html
Ignorance is bliss.
Broccolini is disgusting! Why does everyone have to use it?
Pad-See-Ew...The most unfortunately named dish on the menu. I don't want to eat something called ...See Ew
That's to your misfortune. It is delicious.
Wow, living in that ignorance must be tough, huh?
Don’t judge the food by it’s name. Lol
Pad means stir fry,See Ew means soy sauce in Thai if you wanna know
It's not ewwww like English smmfh
eewwww
Said no one ever at this
Pine Apple she and i did
@@onengkusumah2905 well can you tell me why it was ewww-worthy?
Yuck
Jennifer Hunter Hillbilly
This video quality was horrible. and stop serving burnt eggs to people. Atleast give ur heart to what u're cooking
Lol what video were you watching
You dont have to watch it smh!
better than runny eggs. barf.
I don't trust people with unnatural hair color who can't speak the language of another nation to cook my food. Try to be professional, next time. P.S. I bet it is garbage. Thanks!
Bettie Cannon you’re just rude.
Who are you to judge people's "unnatural" hair colors? Also, try to be nice to others instead of spreading vitriol - who knows, maybe you'll like it
For instance, why is broccoli in this recipe? What is a "thai chile"? Why are you using distilled vinegar, is that authentic? What is regular soy sauce? What is sweet soy sauce? What oil? Why are you using steak? Are ostrich eggs okay? I am totally turned off by anyone who is like Kathy Griffin, both due to appearance, intelligence, and arrogance. Yuck.
Learn how to cook.
LUL
I'll spare the commentary. Unsubscribed.