Pad see ew noodles ... the litmus test for good Thai cooking - Marion's Kitchen
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- Опубліковано 9 лис 2019
- Pad see ew simply means soy sauce stir-fry and there's nowhere to hide when the ingredients are this simple. Here are all my tips for how to cook the ultimate Thai pad see ew noodles.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Навчання та стиль
This looks so good, I really want to try and recreate it. This was my first Thai dish I ever tried. I had it at a New York restaurant. The woman that owned it was also our order taker. She knew it was my first time and was so gracious and kind and assisted me through the menu selection. She brought out a trio of condiments to our table when our food was served. I remember two of them, a chili powder mix and the pepper vinegar, wish I could remember the third. I asked how I should use it and she suggested using a little of all three and mix all together, that dish was amazing! Best I’ve ever had, and I really think it’s the chili vinegar that makes the difference. When I was finished with my meal she took me back to the kitchen and introduced me to her husband, the cook! Both were so sweet, one of my fondest dining experiences. 💕❤️💕
Oh wow. What amazing service. Sounds like she was very proud of the dish and wanted to make sure you had the best experience. It's especially important to explain how to use the different Thai condiments as I think it very much impacts how the dish tastes and how it is experienced.
Pas see ew is one of my favorite noodles. Looks yummy.
Yum! That’s such a great tip for prepping fresh noodles. Thank you so much.
I keep forgetting to tell you that I love how you camera guy films your beautiful dishes. They make it sound and look like magic how's your mom and family doing
I'll pass on that feedback to my amazing team! Thank you!
Jacque Payne I was thinking this as well! Love it 😊
Totally agree awesome videography
This is my absolute favorite Thai dish, thanks for making it 😍
What I’m gonna say is my opinion but you gotta SEAR those noodles in the wok! That’s what I always look for in a good Pad See Ew dish. It just add another depth of flavor! Looking forward to more videos. Thanks!
My mouth is watering. This looks amazing! Thanks for another great recipe!
My culture is Cambodian and we use oyster sauce and hoison sauce instead of sugar and soy sauce. Less sodium and taste great.
Always lovin the ending part😁
Tasting time!!
My Outmost favorite...Pad see ew... get it in combination with everything on it seafoods and poultry and pork and beef... With that flat noodles it's superb...
so simple yet so full of flavour love it 😊
Just love Marions kitchen!!
I always enjoy your cooking, every dish you show look delicious and amazing
Really creative title for this episode and my favorite thai dish! I very much prefer this dish over the generic pad thai
I would love to see Pai and Marion in a collab. That would be nice 😍
Amazing recipe and very handy lol. Thanks Marion.
I love your vids, not too long and easy to follow
great tip for great noodles - definitely gonna try this
Also your an amazing teacher ❤️
U saved me again t.t I never thought I will be attempting to cook Pad See Ew!
This presentation is one of your best. Cheers!
Thank you Bruce!
This is one of my favourite dishes ever. I didn’t know that fish sauce isn’t used and that white pepper is. Great tips all around, particularly the prepared roast duck and the chilli-vinegar condiment. 🥢
One of my faves!
Omg I don't think I can ever buy pad See-ew again! Thank you Marion
💛🙏💛
Clicked right away. Love your videos ❤️❤️❤️
I really miss this dish..one of a truely Thai street foods than the Pad Thai. Very simple and can find everywhere in Thailand.
I want to eat your cooking one day!! So good
I love it.😊
If only I could eat this through the screen while on my break at work right now. Omg
I’ve been making pad see ew a little different than this for a few years. Using black soy sauce, golden mountain sauce, a little fish sauce, oyster sauce, and light/dark soy sauce, and maybe a pinch of sugar if needed. Im happy with my version but I really wanna try this version. Something I’ve learned is that sometimes simpler is better more authentic. (Also I need to cave and finally try with vinegar)
i of my gkids fav. noodles dish omgn thanks lovely : ) u r noodles Queen mate!
Thanks for sharing.
First! :3 So happy to see this recipe! Thank you so much for sharing!
Why i watch this? Mouth watering...
Your voice is very pleasing. Thanks for sharing
Love you Marion!💘💗
this is literally the first video she's posted that I didn't watch at 3 am
😂
Sweet, Salty, Spicy, and Sour, the vinegar condiment definitely rounds out the thai flavor note minimums always present in each Thai dish. And the protein and veg are newer upgrades I like too
Love pad see yew ! Never thought about using duck!! Love love love ❤️
Your channel is underrated i love ur videos so nice
Aw thank you!
Yum !!!
Damn that's looks amazing. I'll eat that on a cold day to warm me up
Maybe wear a jacket instead fatass. Stop using food for warmth.
I just had this the other day and was wanting you to make a video about it and you did!!! Yay!! Can’t wait to make a vego version 😁😁😁
The fresh noodles I bought didn't loosen up after 15 seconds or even a minute so I covered them on a plate with glad wrap with holes punched in and microwaved for two minutes and it worked a charm. I might add that I'm I'm Tasmania, idk if temperature has much to do with it but maybe.
Those broad rice noodles (kway teow) really shows just how interconnected is Thai noodle dishes with Malaysian, Singaporean and Indonesian ones at the same time.
This looks so good. I would char the noodles tho og style
yum yum
i personally prefer Pad Thai over Pad See Ew....but Thai cuisine is very good!!
In Cambodian it means the same : soy sauce; see ew. Yum! Thx for sharing
This would be so hard to make for me because I'd polish off the Chinese restaurant bought Peking duck before we even start cooking 😂
can you please make a chilli chicken with rice dish. I swear we order it once a week from our thai restaurant.
My favorite!! Can I use dark soy sauce instead of sweet soy sauce?
I will definitely put much much chilli sauce. 😄😄😄
yep... looks yum... noice...
Love marion. She said I'm such a skin girl then chomp chomp
Hi Marion, I wish to make your rice noodles but it's very difficult to get tapioca starch here. Could I use cornstarch instead?
Hello from Indonesia. Yum.. this is by far my favorite Thai noodle dish. Why people prefer the more famous Pad Thai is beyond me. Question, do you like adding eggs in your Pad See Eew? Is it traditionally with or without eggs?
You can have it with or without eggs. I often make it without because I like to really focus on the perfect texture of the noodle without coating it with egg. But either is great!
Hi. Yummy. Can you share the brand of dark soya sauce please ?
your "look" is very nice in this video........ OH YES!!! the noodles look yummy!!!!!
Marion, I tried this last night, but following the recipe's soya sauce amounts I ended up with a much darker pad than yours. Mine was a very dark colour. Any suggestions on how to fix this. I want to try making it again soon.
wowwwwwwwwwww!!!!
Marion! Can you show me how to make a wok not sticky? I tried to make many stirred fried dishes from your recipes but I’m so annoyed when my work so sticky
Please make some Indonesian dishes 🙏😊
Can you please make patongko. Me and my mom wanna learn how to make them.
Great idea Tony! Thanks for the suggestions :-)
You are the female version of Adam Liaw. Great video! Going to make soon.
I prefer the Radna noodle with sauce
♥️♥️♥️
Delish
Usually it the vinegar would gave a sweetness added to it to compensate for the spice
Wok is not hot enough dear , some oyster sauce is also nice in this dish
Missing the signature char on the noodle, no?
Sameer Patel ... right and where’s the eggs?!??
I tried very hard to find recipe of fried flat rice noodle with chicken of yours as mentioned but I can’t get it..please help ..thanks
Also, I wanted to ask about dark soy sauce. Does the type of dark soy sauce have to correspond with the style of dish you're making or are they interchangeable? I heard somewhere, I believe it was Seongkyon Longest and Pai's Hot Thai kitchen they discussed the different types of soy sauce and the varying flavour profiles they impart to the dish. I'm just curious to know since I've recently taken up cooking at home more often.
Sincerely,
Salvador L.
Dark soy sauce is usually to impart color to a dish. Southeast Asia cuisine typically uses a sweet dark soy sauce which isn't very salty and adds a molasses like flavor. Chinese Japanese and Korean food also use dark soy sauce but it's saltier and less sweet. You can use the different types of dark soy interchangeably just with adjustments. Like if u were using Chinese dark soy on a Thai dish you would add less of it because of the salt content and make up for the lack of sweetness with some sugar.
@@chaosscorcerer Oh! Thank you so much! :) I'll be sure to purchase some next time I go to the Asian market. Greatly appreciate it!
That's actually a really good summary from @chaosscorcerer! Nothing to add from me 😅
@marionskitchen I have a question. I was at the big Asian market today and the soy sauce isle had so many bottles. I see a lot of “light” soy sauce and a lot of “dark” soy sauce. But the dark soy sauce you use looks like to be a thick consistency. Is there another type of dark sauce. Thank you!❤️
I often use what's called 'sweet dark soy sauce' here in Thailand. But for most of my recipes you can use sweet dark soy sauce and regular dark soy sauce interchangeably. When it's important I also talk about it in the video :-)
Marion's Kitchen , Aw thanks Marion I appreciate it! They just opened a huge Asian market in my neighborhood and I was able to buy everything for all your recipes. I was like a child in a candy store!😂
I made this and it was absolutely yumm-o
I used Bok Choy, flat rice noodles and Chicken instead of Gai lan as they were already in pantry.
I did it slightly different. Add warm water to a container and put in your dried rice noodles, after 15min, then drain and chuck in noodles in fridge for 30min. This ensures your noodles will not be wet and wont become sticky during cooking.
Otherwise you really need to get all the water out.
Then make your sauce, by adding 3 tbsp of light soy, 1 tbsp of dark, 2tbsp of sugar, 1 teaspoon of coconut vinegar, 1 teaspoon of white pepper. Mix it all together and give your sauce a taste. These quantities i found are perfect, if you mess with it, you might get different taste.
Then cook your sliced chicken in a pan with any oil, i used olive. Once both sides are done add your THINLY chopped garlic, bok choy.
Give it a stir until all the flavours from garlic and chicken are mixed in and there is 0 sauce in the pan. This ensures your cooking still stays dry and not mushy/greasy. Then add a good handful of your noodles, drop in your sauce and mix it all together.
Add some dried chilli powder if you like spicy. Then let it cook for another 5 min, I find you get more flavour this way and noodles are tastier.
Alot of people add egg somewhere in this process, but I haven't tried it.
I wish more Thai restaurants would prepare their noodles like this. 95% of place’s noodles are just mushed together 😫
You didn’t show us how to use the vinegar spiced peppers.
@@stemmerman rofl
no fish sauce? no golden mountain sauce? hmm 😮
No toasty eggs?
What’s the difference between this and pad Thai!
The veggies look like Choy Sum and not Gai Lan though! :)
Where is the salt ?in acetic acid?
When you say dark soy sauce are you talking like Indonesian (sweet) or Chinese?
No oyster sauce?
I don't buy this. I've got a Yasutaka wok that has been properly seasoned - eggs and proteins glide off the thing - BUT no matter what I do to keep the fresh noodles from sticking, they stick... and then very quickly turn opaque and into glue. I have absolutely no idea what I'm doing wrong and I'm following multiple recipes to a point - and I STILL have trouble with this dish.
So damn frustrating because produce like this isn't simple to get - or cheap.
I don’t have a microwave 😂😂😂😂😂😂😂
Marion how come u prepare such delicious food n ur slim 😁 do u skip meals 🙏🏻
You’re gorgeous
3rd
As much as I love spicy food, I thought originally pad see ew is supposed to be sweet and salty without chili unless you you want turned this recipe into drunken noodles. Also there is no egg on your recipe.
No egg? Interesting.
what ever.
I don’t like to microwave food so how do i fix the noodles?
take it out of the fridge in advance and let it warm up to room temperature, I'd say at least an hour depending on how warm your room is
NellaMad1 thanks
Try a quick steaming, that should separate them.
Yep, quick steaming is perfect :-)
@@Marionskitchen what about putting them in boiling water? Or hot water? How long for please? Love your recipes! You rock! 👍🏻
Take this challenge..lol can you make healthier dishes.. I love Asian food, but can find healthier dishes..pls help
Better to be a skin girl than a skinny girl.
Some huge flaws in this video! better check another channels recipe for authentic pad see ew…. Where is oyster sauce, golden mountain and fish sauce 🙄🙄🙄? Also eggs are missing and as well browning and caramelizing the noodles
Jesus, that could've been a 2 min video. Focus on the food, not yourself.
You’re gorgeous
You’re gorgeous