Delicious Thai Pad See Ew Recipe!
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- Опубликовано: 20 июл 2024
- In today's episode of Wok Wednesday, Jeremy shows off our new Neff kitchen by cooking up a classic Thai dish: Pad See Ew!
To find the recipe for this dish, click the link below!
bit.ly/2KJeCkD
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- Delicious Thai Pad See Ew Recipe! | Wok Wednesdays - 
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instablaster.
This is one of my biggest comfort food dishes. Gives you the warmest feeling inside. That Chinese broccoli brings so much freshness..
Me & my brother Rudy are some Of your biggest fans! We were both rooting for you & faithful Jet Tila fans & lovers & just so disappointed & bummed we’re devastated when you didn’t win Tournament of champions &your new food Network show Ready Jet Cook!!! I wanted to write text or inbox you & Ally & request A show to learn how to Master Pad See You or Ewe!!😅Im so glad I found your recipe on You Tube!!😊😊
I never thought it was simple and easy to make this. Now I can make this on my own at home whenever I crave for Pad See ew. Thank you so much!
Learnt a lot about Chinese and East Asian cooking from this channel and I was finally inspired to get a wok. Really cool piece of gear to use -- thanks for being such a great teacher Jeremy and thanks to everyone else behind the camera too!
Thank you! Glad you're enjoying your wok! - Lee
The sweet sauce and rice noodle texture is my fave part of this dish when I order it
It's so good! - Lee
My favorite dish ever! Looks delicious. Thanks for another great video.
Glad you enjoyed it! - Lee
Looks delicious as usual Jeremy x I love cooking noodles now we have them a lot the kids love them x thanks
Excellent, glad to hear it! - Lee
I love stir fry and appreciate chefs that actually teach you how and not just show off their cooking skills (e.g. Emeril). Enjoy your show!
Thank you! We do try to explain as much as we can!
This looks delicious. I'll have to make this next week.
I bet you are missing the "wok hole" part of your last hob. I can't imagine using a round bottomed wok on a flat hob.
The wok dimple was useful as it meant the wok didn't wobble but you usually have one hand on the wok anyway! - Lee
you KILLED the whole wok idea by adding so much chicken ....LOL
When I click on the recipe, an error comes up!
LOL! I thought your "TUMMY AND THE HEAD" was your happy dance for when you were cooking. Then I watched another video where you explained it. Thanks for the hard laugh!
Haha, it's in a lot of our videos! - Lee
School of Wok can you send the link for the video where you explain this technique?
Pad Sew Eee is one of my favorite dishes ever
It's delicious isn't it! - Lee
@@SchoolofWok oh yes! Very delicious! The combination of the flavors, mixed with the veggies, eggs, Chinese Broccoli, with the flat rice noodle is sooo good. I always top with squirting some fresh lemon on their, drizzle it with some more hoisin and sometimes with Sriracha. Either all is very good :)
I eat pad see ew a lot and buy some to take home later and eat.but they use brocolli, bean shoots and bok choy with no egg its sooo good,I would love to try this version one day.
Definitely give this version a go!
Why the flat induction cooktop with a curve bottom wok?
Jody Gong it’s a paid promo video so I’d wager it’s his equipment in someone else’s kitchen
Looks good, and I know there are TONS of different versions but I have to admit I really enjoy the flavors of Hot Thai Kitchens version with the fish sauce and the Thai sweet dark soy sauce, I recommend you give that one a whirl Jeremy.
We'll look into it! - Lee
Omg Jeremy i just watch ur vid from egg drop soup n thank you that you made pad see eew 😀👍🏻
Glad you like the video! - Lee
Jeremy...i wanna learn cooking from you personally lol. Btw looks great. Will try next time. 👍👍👍
Thanks! - Lee
Fabulous recipe will try. Special request how to use chop sticks
What kind of WOK holder (wok-ring) are you using?
Maybe a stupid question, since this vid was sponsored by Neff, but what is your favorite electric stove to wok on? Is it the old one you used that was sunk into the stovetop, or a flat surface?
And can electric stoves compete with gas?
I always thought the maindifference is that gas is pretty much instant heat. At home that shouldnt matter at all, but in a restaurant you need to that instant heat, since you dont have time to wait for the pans and pots to heat up.
Hi Guys, the link for the recipe is broken and going to your site, I can't locate it there. Could you please share a working link? I'd love to try to make this dish. Thanks, Mike
i always screw up the noodles, i wanna know how to prep the fresh rice noodles without destorying them
you don't prep the fresh ones, you just toss them in, you only soak "prep" dried ones to get them to be soft like the fresh.
I LOVE pad see ew with fresh noodles, just toss them in when the time calls for it.
Delicious 👍 made it twice now
Glad you like it! - Lee
The link to the recipe on the website is broken - seems that the recipe isn't on the website anymore.
Could you please put it back on?
That looks delicious!
It was! - Lee
Jeremy
I love your technique and recommendations. I have a problem cooking with chinese food. It is always too salty. I think it is difficult to calculate the right amount of seasoning. Perhaps less is more.
Yeah, try adding less seasoning if it's too salty - Lee
i actually had the same problem until i just found out that i used the wrong kind of dark soy sauce (the one i had was actually quite salty and not sweet at all) - maybe i am not the only one who made this mistake
Jeremy, do you have a recipe for shrimp tempura? And tempura sauce too? If somehow you don’t have a video of that, can you please cook it !!! There are lots of recipes in youtube but it is a bit complicated for me. Your recipes are simple and easy to follow
We don't but we will add it to our suggestions list! - Lee
Wow GREAT video!!!
Thanks! - Lee
So i can use my rounded bottom wok on induction ?
That's cool
Absolutely! - Chris
Looks good
Thanks! - Lee
look deliccious to me
9:13 Did he say "Time to taste that wok, hey?"
He said "wok hei", which is all about understanding and controlling the heat of your wok. When he says "it's time to taste that wok hei", he means the smokiness that comes from wok cooking - Lee
Thank you! I hadn't heard that expression and didn't know it
Are you raised in Australia, using a non stick wok won’t it be easier and neater?
Super
Thanks! - Lee
Yummy
Thanks! - Lee
I wonder if i can make this recipe with vermicelli noodles
Don't see why not! - Lee
hi just had delivery of your wok gas hob stand itsa good
Glad you like it! - Lee
Nice
The broccoli is the only "Ew" thing I see here 😉
bring AEG back
Someone had to dig out an eggshell!
Any substitute for oyster sauce?
You can get vegetarian oyster sauce. It's made with mushrooms instead. A bit more expensive though. Lee Kum Kee has a vegetarian stifry sauce that is also a good sub imo
Yep, vegetarian oyster sauce or veggie stir fry sauce from LKK will do the trick! - Lee
Pizza
You just put cooked chicken back into the same bowl as the raw chicken was in.
The bowl was cleaned before it went back in - Lee
5 whacks on 1 egg against the bowl? that was overkill
Don’t you think it’s better cooking esp Asian/Chinese dishes on gas than electric hob for obvious reason of controlling heat? I personally cannot/ will never have electric hob.
It's an induction hob, it gets plenty hot to cook on. Also controlling the heat is down to the person in control of the wok, not the hob - Lee
School of Wok Obviousy but gas produces certain level of heat an electric hob cannot. I know because my mom has electric one and I cook on it when visiting. And btw I’ll have a go at this noodle recipe...looks good👍
Induction hobs get way hotter than electric hobs. You can still control heat on an electric hob, but everything will just take a bit longer as it takes a while to get to heat on electric. Induction, however, is instant - Lee
The noodles are all broken up hehe.
0:08 "Brand spanking new kitchen"
That oven with lots of condensation is definitely looking very brand spanking new
It's a steam oven - Lee
Condensation will still form on the inside panel of glass - Lee
It was just jokes guys let's not take this seriously now
You see what you've started, Tommo! - Lee
@@SchoolofWok Yeah I do and I'm sorry for that
The rice noodles have become overcooked and they all look broken on the plate when you serve it...
What happened to your curved wok cooker top?
That was an AEG hob, and we've just been given a new kitchen by Neff! - Lee
Did he put the cooked chicken back in the same bowl that contained the raw chicken? I hope not.
no he put seared and not fully cooked chicken back in the bowl and then finished it while the veggies cooked and the noodles fried
The bowl was cleaned, and as said below the chicken was cooked further after the initial sear - Lee
Sorry man but this is chow fun. Not Thai at all. No basil, no fish sauce. Fail
justin It is called Pad See Ew in Thailand. Also in Cantonese, we call it chow fun炒粉. Sometimes it’s hard to finely distinguish between some kinds of Thai food and Chinese food, cuz a lot of Thai cuisine were brought from China originally.
justin And I can tell you that chow fun in Guangzhou or Hong Kong is always with green onions and bean sprouts instead of Gai Lan.
You wasted so much food stuck on the wok , omg
Hate that food