Recipe: Pad Si Ew | Vancouver Sun

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Chef Angus An points to Pad Si Ew as his “go-to lunch in Thailand.”

Try making the noodle dish at home with this recipe from An’s cookbook, Maenam: A Fresh Approach to Thai Cooking or sample the dish without the trial and error of home-cooking at his restaurant, Sen Pad Thai.

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Pad Si Ew

1 cup (250 g) wide rice noodles/sheets, preferably fresh

1 tbsp (15 mL) dark soy sauce

3 tbsp (45 mL) canola oil

1/4 cup (60 mL) minced or sliced beef (pork or chicken can also be used)

1 garlic clove, crushed into a paste

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1/4 cup (60 mL) sliced gai lan

1 egg, lightly beaten

Pinch of white pepper

1 tbsp (15 mL) Thai sweet soy sauce

1 tsp (5 mL) oyster sauce

1 tsp (5 mL) fish sauce

Gently separate your fresh rice noodles/sheets by hand. If using dried rice noodles, soak them in cold water for 1 hour to rehydrate before separating them. Coat the rice noodles/sheets with the dark soy sauce to prevent them from sticking together and to add richness in colour.

In a wok over high heat, preheat the canola oil until smoking hot, then add the beef and cook for about 1 to 3 minutes, until caramelized. Add the garlic and stir-fry until fragrant. Add the gai lan and make a well in the centre before adding the egg, using the back of your wok spoon to scramble the egg so it doesn’t mix with the rest of the ingredients too much — we’re not making an omelette here.

Add the rice noodles, toss to incorporate thoroughly and toast the noodles until they turn opaque. Stir in the white pepper, sweet soy sauce, oyster sauce and fish sauce, and let the noodles pick up some of the “wok breath.”

For serving: Transfer to a serving dish, garnish with fried garlic and serve with a side of chili vinegar and pickled chilies if desired (optional).

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Pickled chilies (optional)

1 cup (250 mL) water

1 cup (250 mL) white vinegar

1 cup (250 mL) granulated sugar

Pinch of coarse sea salt and white pepper

1/2 cup (125 mL) sliced rings of mixed peppers

In a medium-size saucepan, combine the water, vinegar, sugar, salt and white pepper, and bring to a boil over medium heat. Turn off the heat and allow the pickling liquid to cool down.

Meanwhile, place the sliced mixed peppers in a large glass jar. Pour the cooled pickling liquid over the peppers, and store in the fridge for up to two weeks. You can use this condiment to accent any noodle dish.

Serves 1-2. 

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