Pad See Ew is perhaps my Fave dish, at least in my top 3 - Pad Thai Chicken, Pad See Ew and Chicken Laksa......my other fave is Butter Chicken aka Murgh Makhani - and here in Sydney, Australia there is a place I have been going to since 1995, in Willoughby on the Lower North Shore of Sydney - 5 mins from the Harbour Bridge. This place is owned by Indonesian Chef - and back in the day, when I lived in a house with 5 other people, we'd get Butter Chicken from them maybe once a month ( named; Indian Gourmet Curry Express ). One time, we asked the Chef - " why is your Butter Chicken so good?!" - and he replied " Because it is cooked with love". And seriously we ate at so many different butter chicken dishes at different places, and this was by far the best, so much so we called it " Double Love". Now in 2022 - being an old man, my wife and I still go there. And the BEST thing is, across the street - is one of THE BEST Thai take away places - Express Thai Noodles - again we went there from 1995 on........ They make the most awesome Pad Thai and Laksa. It is a little shitty dive, seats maybe 12 people........ Any Sydneysider that is into these foods will know these 2 places...... Little take away places - no fanfare, but a CULT following!. God I love Thai Food!.... also I know that "Laksa" is Malaysian....but the Thai's do it good too
I just returned from Thailand the other day and I found an outdoor restaurant in China town that only served pad see ew.it was so good I went there three times a week for a month. By far one of the best noodle dishes, in my opinion.
@@mariochegini7789 Its in China town in Chanthaburi. There is no name but its a father and his two sons that work there. Its a small town, I would ask people where to get pad see ew if you go there. Its next door to a chess club and across the street from the town recreation area. They also have the coldest beer in the area :)
This looks awesome. I love the dry and savory nature of this dish over the Pad Thai. If I can find the "Golden Mountain" sauce I just may try it out. I can find just about everything else though where I live
It looks so easy to make. I think the hard part for this dish (or the Asian kitchen) is to gather all ingredients if u want to to it the traditional way. Like when u don’t want to use an alternate for one another, haha.
This is gorgeous - masterfully working that wok hei - also love golden mountain sauce for so many things but on an unrelated note you have the most ridiculously perfect skin I have ever seen @_@
The issue with these recipes is that theres always some sort of special sauce / vinegar / whatever required that I cant get my hands on that easily and dont really even want to just for a single recipe, because i dont really have space to store that many different bottles. I guess I need to buy something that I can use for multiple recipes and figure the recipes out beforehand.
My man, can you just make videos describing food? Between you and that sizzle audio, I’m all on this one. Trying this out on the weekend with my garden chilis.
Re: Seasoning Sauce I've seen Knorr brand 'seasoning sauce' on the table at a few vietnamese restaurants. I tried it, I like it fine enough, but I'm curious as to how similar it is to this Golden Mountain Seasoning Sauce or Maggi sauce as an alternative for Thai cooking. I don't think I can find Golden Mountain here but I will keep looking.
You can use extra soy sauce instead of fish sauce and use a vegetarian oyster sauce (they're usually made using shiitake mushrooms instead of oysters!) - Chris
Souped up recipes has a 12 inch wok Less than $50US comes with lid and shovel. Check it out on you tube. I love Asian style dishes. Wok user since 1992. Use it for most of my meals. Do a you tube search. Hope this helps you ...
better off going a little bigger, even if only cooking for one, as a 12" is a bit small when you start tossing things around in it. you'll end up cleaning your food off your stove top.
It could be the cut of beef, try cooking stir fries with cuts like; rib eye, sirloin or rump. Another tip is to cut the beef very thinly across the grain. Cher explains it really well on this video: ruclips.net/video/qCID4UZOotQ/видео.html
Cher! you are my spirit animal. you glorious lil dollop of sunshine! love all your videos. this dish, for me, was the most inedible carnival of horrors ever to sashay into my face hole. it could not have gone worse. i feel like i swallowed a salt mine! 100% of everything was terrible- but i love you, you deserve all the things. and i hope you never stop making videos.
What an incredible comment, I had no idea where it was going with each sentence 😂 sorry it didn't go well for you but hopefully you learned what went wrong haha - Lee
not really. Even if you only use beef, dark and light soy, garlic, sugar, eggs and some brocolli along with any flat rice noodles, it's still great. All common supermarket ingredients. The key is in the charring.
@@brin57 Thank you for the tip. I may try it. My difficulty is in where I live and the lack of Asian food shops. Of course I know things can be ordered online but more often than not I've found delivery costs to make it not worthwhile. I really appreciate your comment though. Thankyou!
Same here. I will usually get this or pad kee mow when I get a Thai noodle dish. I have tried pad Thai from so many places and I just don't like it very much.
To find the recipe for this dish, click the link here! bit.ly/3dHGJTC
I absolutely love this channel. I credit you guys with my heavy use of my wok and making delicious food for friends or guests at the studio
That is awesome! Thank you for the support! - Lee
Pad See Ew is perhaps my Fave dish, at least in my top 3 - Pad Thai Chicken, Pad See Ew and Chicken Laksa......my other fave is Butter Chicken aka Murgh Makhani - and here in Sydney, Australia there is a place I have been going to since 1995, in Willoughby on the Lower North Shore of Sydney - 5 mins from the Harbour Bridge. This place is owned by Indonesian Chef - and back in the day, when I lived in a house with 5 other people, we'd get Butter Chicken from them maybe once a month ( named; Indian Gourmet Curry Express ). One time, we asked the Chef - " why is your Butter Chicken so good?!" - and he replied " Because it is cooked with love". And seriously we ate at so many different butter chicken dishes at different places, and this was by far the best, so much so we called it " Double Love". Now in 2022 - being an old man, my wife and I still go there. And the BEST thing is, across the street - is one of THE BEST Thai take away places - Express Thai Noodles - again we went there from 1995 on........ They make the most awesome Pad Thai and Laksa. It is a little shitty dive, seats maybe 12 people........ Any Sydneysider that is into these foods will know these 2 places...... Little take away places - no fanfare, but a CULT following!. God I love Thai Food!.... also I know that "Laksa" is Malaysian....but the Thai's do it good too
If you like Laksa you could try Khao Soi, It's a Thai curry noodle
My favourite noodle dish, I’ll try and make it myself! Thanks 🙏
Let us know how it goes! - Chris
Brilliance in simplicity
There really is! - Chris
My brain must have short circuited; I was expecting to see Pad Woon Sen. But this looks even better!
A happy surprise! - Lee
that's a big call. Woon Sen Goong is pretty hard to beat.
Just amazing, i need to write a load of yours and others recipes and try them out. Thank you for improving my life
Did this tonight, very very nice!
Wonderful! - Chris
I just returned from Thailand the other day and I found an outdoor restaurant in China town that only served pad see ew.it was so good I went there three times a week for a month. By far one of the best noodle dishes, in my opinion.
Where is this restaurant?
@@mariochegini7789 Its in China town in Chanthaburi. There is no name but its a father and his two sons that work there. Its a small town, I would ask people where to get pad see ew if you go there. Its next door to a chess club and across the street from the town recreation area. They also have the coldest beer in the area :)
What a cool chef! Such a great attitude and very inspiring skills. Thanks for this, Im gonna make it asap.
Looks incredible. I am going to make this. I need to find that Golden Mountain seasoning sauce. I think I should be able to find it here in Toronto.
Let us know if you try it! You should be able to find it somewhere - Chris
I'm glad you posted this. This is my go to dish and made some earlier this week!
You'll have to try our version and compare! - Chris
HAVE A BEAUTIFUL DAY EVERYONE
You have a lovely day too 🙏🏾
Looks absolutely delicious! Thank you Cher. You are the BEST!
Thanks! - Chris
Awesome and Cher is a great personality !!! Top stuff folks!!! X JP
This looks awesome. I love the dry and savory nature of this dish over the Pad Thai. If I can find the "Golden Mountain" sauce I just may try it out. I can find just about everything else though where I live
Hope you can find it and make this dish! - Lee
It is so good 👍
It looks so easy to make. I think the hard part for this dish (or the Asian kitchen) is to gather all ingredients if u want to to it the traditional way. Like when u don’t want to use an alternate for one another, haha.
That looks wonderful👌😊I must also give credit to the great cook, Cher you are awesome🤘🤘
My mouth is watering. Oh man, looks phenomenal! Ty!
Thank you! - Lee
This is gorgeous - masterfully working that wok hei - also love golden mountain sauce for so many things but on an unrelated note you have the most ridiculously perfect skin I have ever seen @_@
Haha, I'm sure Cher will love this comment when I show it to him! - Lee
SCHOOL OF WOK! 🏆🥇💪
awesome, almost like Singapore char kway teow - thanks
As someone allergic to peanuts, I was always a Pad See Ew guy...glad to see it here
The issue with these recipes is that theres always some sort of special sauce / vinegar / whatever required that I cant get my hands on that easily and dont really even want to just for a single recipe, because i dont really have space to store that many different bottles. I guess I need to buy something that I can use for multiple recipes and figure the recipes out beforehand.
Now that I re-watched the video i guess you said you can replace these with other stuff like simply adding more soy sauce.
My man, can you just make videos describing food? Between you and that sizzle audio, I’m all on this one. Trying this out on the weekend with my garden chilis.
Re: Seasoning Sauce
I've seen Knorr brand 'seasoning sauce' on the table at a few vietnamese restaurants. I tried it, I like it fine enough, but I'm curious as to how similar it is to this Golden Mountain Seasoning Sauce or Maggi sauce as an alternative for Thai cooking. I don't think I can find Golden Mountain here but I will keep looking.
I'm a Pad Thai addict, but this looks so good I've got to try it!
We love it! - Chris
Good job ... I'm addicted to your videos ....
Thank you! - Chris
Thanks you so much 😊👏👏
So good! Secret weapon in the arsenal OR maggiis.. i see you 👀😋💯👍🙌
Nice dish and quick too !!!
and delicious as well! - Chris
How come you guys never say what KIND of oil? Canola, vegetable? etc?
Looks fabulous!!
Thank you! - Chris
Added to my list of things I have to make! 🙂
Let us know if you do! - Chris
Looks amazing! 👍
Thank you! - Chris
I want to stick MY face in that plate, too, Cher! Looks incredibly YUM!
What can I sub out the Oyster sauce with it because I can’t eat that? Maybe some kind of Anchovy sauce maybe?
Oh Wow , u mos defnetly Rock ! Löve it , have a great weekend Agape
Wow look so tasty food perfect make it big like 💐
THANKS :)
YUM! God Bless and stay safe.
Love Pad See Ew!
What would be your go-to seasoning combo for this kind of dish if you were cooking for someone with a fish / seafood intolerance?
You can use extra soy sauce instead of fish sauce and use a vegetarian oyster sauce (they're usually made using shiitake mushrooms instead of oysters!) - Chris
Great video thank you! May i ask if marinating the beef is suggested, and or used in Thai cooking? Something to soften it.....
Thank you! You can put the beef in a simple marinade beforehand if you prefer! - Lee
Can you do a video about the differences between your woks?
We are planning on doing some more Dr Wok videos about our different woks! - Lee
I’ve been keeping a lookout for the 12” pre seasoned flat bottomed carbon steel wok in the US.
Looks like it is still not available in the US 😞
Souped up recipes has a 12 inch wok
Less than $50US comes with lid and shovel. Check it out on you tube.
I love Asian style dishes. Wok user since 1992. Use it for most of my meals. Do a you tube search. Hope this helps you ...
better off going a little bigger, even if only cooking for one, as a 12" is a bit small when you start tossing things around in it. you'll end up cleaning your food off your stove top.
what kind of beef you used?
what kind of vinegar are u using?
My beef is very chewy to the point it is inedible. What am I doing wrong? Is there a specific cut of beef that should be used?
It could be the cut of beef, try cooking stir fries with cuts like; rib eye, sirloin or rump. Another tip is to cut the beef very thinly across the grain. Cher explains it really well on this video: ruclips.net/video/qCID4UZOotQ/видео.html
wok on flame weak like this? stir fry? or boiling?
Can you please tell me about the cleaver you are using?
That's our School of Wok cleaver! Link is in the description if you'd like to buy one - Chris
surprised you didn't marinate the beef.
I'd have just turned that into some delish prik nam pla and jam on this dish!!!
Cher! you are my spirit animal. you glorious lil dollop of sunshine! love all your videos. this dish, for me, was the most inedible carnival of horrors ever to sashay into my face hole. it could not have gone worse. i feel like i swallowed a salt mine! 100% of everything was terrible- but i love you, you deserve all the things. and i hope you never stop making videos.
What an incredible comment, I had no idea where it was going with each sentence 😂 sorry it didn't go well for you but hopefully you learned what went wrong haha - Lee
@@SchoolofWok yes i will definitely try again! Thanks
حميد حسن من العراق
Looks lovely, shame so many difficult ingredients
not really. Even if you only use beef, dark and light soy, garlic, sugar, eggs and some brocolli along with any flat rice noodles, it's still great. All common supermarket ingredients. The key is in the charring.
@@brin57 Thank you for the tip. I may try it. My difficulty is in where I live and the lack of Asian food shops. Of course I know things can be ordered online but more often than not I've found delivery costs to make it not worthwhile. I really appreciate your comment though. Thankyou!
I like this better than pad Thai
Same here. I will usually get this or pad kee mow when I get a Thai noodle dish. I have tried pad Thai from so many places and I just don't like it very much.
Chef Loh we saw how hot that was and you ate it with a smile. Hardcore!
Our chefs often brave the heat so we can get on with the rest of the day's shooting! Glad their sacrifices aren't going unnoticed 😂 - Lee
Your Pad See Ew is pushing the boarder towards Laad Na land. Too wet IMO.
Why do your noodles look short and broken?
What happened to Jeremy
He's still on every Wednesday - Lee
These recipes don’t hit unless you have a wok😢
Krackerbarrel!
Ew!