hello there. first of all awesome video and thank you!!! finally a video that shows how to do pad see ew properly as i am fortunate enough to have a high powered wok burner. every time i tried it, it all burned to (expletive here). but anyway i have a question about partially cooking the marinated meat in simmering water. every time i do that, all the flavor dissipates into the water. am i doing something wrong?
@AvatarRoku The key to stir-frying on a high-powered burner is to use a well-seasoned work and enough oil as well as moving the content of the wok constantly. As for par-cooking the meat, sure you'll lose some soy on the meat surface, but it's a good trade-off as soy causes surface caramelization/crust over high heat. The meat becomes more tender this way. Also, enough marinating time should ensure the flavor has already been absorbed instead of clinging to the surface of the meat.
@mailovejon Fresh flat rice noodles can be found at most Asian grocery stores specializing in Chinese and Southeast Asian ingredients. You just have cut it into approximately 1 inch wide strips and separate it into single layers.
The second dark sauce is a mixture of oyster sauce, soy sauce, and a few other ingredients spelled out in the post.
I've made this numerous times using recipes I've found here on YouTube. Pad See Ew is my favorite Thai dish at restaurants and I've only recently tried making it myself. Every recipe I've tried didn't match the taste I've gotten at my favorite Thai restaurant. THIS, however, was the best. I went to site using the link in the description, and followed the recipe for the sauce mix. I used six times the amount because I was using two pounds of noodles. I added sambal chilli paste. THANKS FOR THIS!
These instructional videos are well intentioned, but we cannot really duplicate the intensity of the burners that they use. Oh...by the way, I think there is too much oil and too much dark soy. What about other ingredients...no basil? No thai hot peppers?
@Doleafol What you've raised has been addressed in the post of which this video is part: Basil or peppers aren't used to make Pad See Ew. Any chance you've had it confused with a different dish -- drunken noodles, perhaps?
Yummy :-) this vid make me homesick !!
Thailand032778 3 weeks ago
better than mi goreng
Jimmy80040 1 month ago
hello there. first of all awesome video and thank you!!! finally a video that shows how to do pad see ew properly as i am fortunate enough to have a high powered wok burner. every time i tried it, it all burned to (expletive here). but anyway i have a question about partially cooking the marinated meat in simmering water. every time i do that, all the flavor dissipates into the water. am i doing something wrong?
AvatarRoku 8 months ago
@AvatarRoku The key to stir-frying on a high-powered burner is to use a well-seasoned work and enough oil as well as moving the content of the wok constantly. As for par-cooking the meat, sure you'll lose some soy on the meat surface, but it's a good trade-off as soy causes surface caramelization/crust over high heat. The meat becomes more tender this way. Also, enough marinating time should ensure the flavor has already been absorbed instead of clinging to the surface of the meat.
SheSimmers 8 months ago
where do you get the big flat noodle? Also what is the second dark sauce that was put in. Thanks I wanna make it.
mailovejon 9 months ago
@mailovejon Fresh flat rice noodles can be found at most Asian grocery stores specializing in Chinese and Southeast Asian ingredients. You just have cut it into approximately 1 inch wide strips and separate it into single layers.
The second dark sauce is a mixture of oyster sauce, soy sauce, and a few other ingredients spelled out in the post.
SheSimmers 9 months ago
I've made this numerous times using recipes I've found here on YouTube. Pad See Ew is my favorite Thai dish at restaurants and I've only recently tried making it myself. Every recipe I've tried didn't match the taste I've gotten at my favorite Thai restaurant. THIS, however, was the best. I went to site using the link in the description, and followed the recipe for the sauce mix. I used six times the amount because I was using two pounds of noodles. I added sambal chilli paste. THANKS FOR THIS!
rowelle 1 year ago
You probably are right. I was likely thinking of drunken noodles (pad kee mao).
Doleafol 1 year ago
thumbs up for FAI DANG!!!
Unwaar 1 year ago
These instructional videos are well intentioned, but we cannot really duplicate the intensity of the burners that they use. Oh...by the way, I think there is too much oil and too much dark soy. What about other ingredients...no basil? No thai hot peppers?
Doleafol 1 year ago
@Doleafol What you've raised has been addressed in the post of which this video is part: Basil or peppers aren't used to make Pad See Ew. Any chance you've had it confused with a different dish -- drunken noodles, perhaps?
SheSimmers 1 year ago 9
@SheSimmers he prolly think that was pad khee mao ...( i wish i can type in thai in my comp )
skylinetype34 10 months ago
Fire!! D:
GenjitsuSama 1 year ago