Tag Archives: Thailand

Reminiscing: My version of Thai Pad See Ew

11 Apr

20140411-124902.jpg

I was craving Beef Bourguingnon, a cozy dish I’ve been intending to make since there was snow on the ground  (not that long ago, to be fair). I bought the beef, the mushrooms, the fresh rosemary, thyme, pearl onions, bacon and egg noodles. I cracked open my copy of Mastering the Art of French Cooking and GASPED. To my horror, I discovered the dish takes upwards of four hours to complete masterfully. I just didn’t have that kind of time.

The thin, flat egg noodles stood on the counter, forlorn, calling my name. I wanted them.

Attempting a Plan B, I was reminded me of my favourite dish when I was in Thailand, Pad See Ew, which is a lot like pad thai but with thicker, flatter noodles and a saltier sauce. That dish is traditionally made with rice noodles, but the shape and texture is similar.

Bingo.

20140411-124953.jpg

I was inspired by this recipe by Rachel Cooks Thai, but I added to it.

Pad See Ew

  • 1/2 package of fresh wide, flat rice noodles (sen yai), (or egg noodles)
  • 2 chicken breasts, thawed and cubed
  • 4 cloves garlic, shredded or minced finely
  • 1 tablespoon fresh ginger, shredded finely
  • 3/4 of a red bell pepper, finely sliced
  • 1/2 head of broccoli, sliced thinly
  • 6 mushrooms, finely sliced
  • 3 spring onions, roughly chopped
  • 1 large egg
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons oyster sauce
  • Peanuts, roughly chopped for garnish
  • Sesame seeds for garnish
  • Fresh cilantro (optional)
  • Chili flakes (optional)
  • Sqeeze fresh lime juice (optional)
  • 2 tablespoons coconut oil (for frying)
  1. Prepare your sauce by mixing together the soy sauce, oyster sauce, honey and vinegar. Set aside.
  2. Chop peppers and mushrooms. Saute in hot wok with coconut oil until tender.
  3. Blanch noodles in boiling water until almost cooked.
  4. Over high heat, add garlic and ginger and fry until fragrant and almost browned. Add chicken and cook through.
  5. Push the chicken and veggies to the side of the wok and add the egg to a clear space. Scramble.
  6. Push the egg to the side and add the noodles and the sauce. Mix it all together and cook over high heat until most of the liquid is evaporated (about 5 minutes)
  7. Add the broccoli and spring onions and cook through.
  8. Serve immediately with garnishes!

This was so good, fast and fresh. It took about 25 minutes start to finish. I would recommend prepping as much as possible before heating up the wok- slice, dice and chop everything ahead of time for speedier results. A vegetarian version would be simple- swap out chicken for tofu.

20140411-125021.jpg

I’ve been such a bad blogger lately- I’m finishing school and starting a new job at the same time, and have sadly not had much time to cook. But I just wrote and submitted my last-ever essay this morning. My blog was the first thing I turned to! A good sign for things to come? ( Hope so)

M

P.s. memories of picnic spots past…sigh

thailand thailand 2

 

 

 

 

 

Advertisements

Vegan Thai Green Curry with Tofu

21 Jan

20140121-121632.jpg

Things I Dislike:
1) being windswept
2) fluorescent lighting
3) the term “amazeballs”

Things I Like:
1) great cover songs
2) magazine subscriptions arriving by mail
3) green curry

Hopefully you like # 3 too.

Here is a simple recipe that really hit the spot on a cold, cold night.

Vegan Thai Green Curry

(30 minutes. Serves 2 with some leftover)

  • 1 small white onion, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 handful fresh green beans, sliced thinly
  • 5 mushrooms, thinly sliced
  • 1 small head broccoli
  • 1 handful fresh cilantro
  • 1/2 package firm tofu, cut into smallish cubes.
  • 1/2 can coconut cream
  • 2 cups almond milk
  • 2 tablespoons green curry paste
  • 3 cloves garlic, crushed
  • 1.5 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Juice of 1/2 fresh lime
  • Zest of 1/2 fresh lime
  • 3 kafir lime leaves
  • Sesame seeds (for garnish)
  • Coconut oil (for frying)
  1. In a hot pan, fry thinly sliced onion, mushrooms and red pepper with coconut oil until soft. Add curry paste and mix well.
  2. Reduce heat to medium and add crushed garlic. Cook until fragrant and stir in the coconut cream and almond milk.
  3. Add kafir lime leaves. Bring to a low boil.
  4. Reduce heat and add tofu and seasonings (sugar, soy sauce, lime zest, lime juice). Adjust according to personal taste.
  5. Finish with broccoli, green beans and cilantro (do not over cook). Remove lime leaves. Garnish with sesame seeds.
  6. Serve immediately with rice!

Notes: 

In Thailand, restaurants usually have four condiments on the table:  sweet (sugar), sour (lime juice or vinegar) , salty (fish/soy sauce) and spicy (chilies) . People generally customize their dishes according to their preferences. Feel free to try this! Or, if you trust me, this recipe is balanced to what I think is just perfect.

I used Aroy-D brand green curry paste. It is pretty hot! Depending on your taste, maybe add less curry paste to start off.

I used Arvinda’s kafir lime leaves. They are like bay leaves, but have a lush flavour that add dimension to this curry. You can buy them at most grocery stores.

Coconut milk varies widely from full fat to lite. For this dish, I used coconut cream (about 6 tablespoons or 1/2 can) of the full fat version.  Coconut cream is the really thick creamy stuff that rises to the top of the “light” versions. If you want to use lite coconut milk, add the whole can and reduce the almond milk to only 1 cup.

Cut the peppers thinly, and the green beans too. I sliced the beans in half lengthwise (slightly tedious) , but worth it for the overall texture of the dish.

Please add fresh basil to this dish if you have it! I sadly, did not.

20140121-123159.jpg

20140121-123146.jpg

Enjoy!

M

Immy May

UK Lifestyle Blog

The Illusive Femme

inside my colourful mind

Crafty little Coco

DIY, Gluten-free Recipes and Life on Oahu

the vegan delicious

Vegan Recipes + Real Food

Maryseeo

Food|Beauty|Health|Travel|Everyday Adventures

Curated Style

Toronto life in style and fashion

eatprayjade

eating and traveling in pursuit of la dolce vita

%d bloggers like this: