Comfort Cooking
Wondering what to cook today? STFood Online Editor Hedy Khoo whips up easy eats to try at home
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Pad see ew, or soya sauce noodles in Thai, is a simple yet scrumptious one-dish meal.
ST PHOTO: HEDY KHOO
If you miss Bangkok's famous street food, whip up pad see ew, a popular Thai dish, at home.
Pad see ew refers to soya sauce noodles in Thai. It is a simple yet scrumptious one-dish meal.
If you cook often and have a well-stocked pantry, you probably have most of the ingredients on hand.
Instead of the usual kailan, I use broccolini. I like its texture and it does not have that slightly bitter taste of kailan. Replace the beef with chicken or pork if you prefer.
The key ingredient is sweet preserved radish. For an extra shot of authenticity, you can buy Thai sweet preserved radish from provision shops or order it online. Search for Mae Kim Huay Preserved Minced Sweet Radish.
Preserved radish keeps well if you store it in the fridge after opening the packet. You can also use it for frying an omelette.
An alternative is to use savoury preserved radish, in which case, add a little sugar.
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THAI-STYLE STIR-FRIED KWAY TEOW
INGREDIENTS
• 800ml water
• About ½ tsp salt
• 240g broccolini, cut into 5cm lengths
• 4 Tbs oil
• 6 garlic cloves (30g), chopped
• 200g beef, thinly sliced
• Half a carrot (60g), shredded
• 400g kway teow (flat rice noodles)
• ½ tsp sugar
• ½ Tbs fish sauce
• 1 Tbs light soya sauce
• 1 tsp dark soya sauce
• 2 eggs
• 20g sweet preserved radish
METHOD
1. Bring water to a boil.
2. Add a pinch of salt.
3. Blanch the broccolini for two minutes.
4. Drain off excess water and set the broccolini aside.
5. Heat 3 Tbs of oil in a wok over medium heat.
6. Fry the garlic for a minute.
7. Add the beef slices and stir-fry for two minutes.
8. Add the carrot and broccolini. Stir-fry for two minutes.
9. Add and fry the kway teow.
10. Add ¼ tsp of salt, sugar, fish sauce, light soya sauce and dark soya sauce. Stir-fry for two minutes.
11. Push the kway teow to the side of the wok.
12. Pour in the remaining 1 Tbs of oil and heat for 30 seconds. Crack both eggs and add them where the oil is.
13. Add the preserved radish to the eggs. Mix this with the kway teow and stir-fry for two to three minutes until the eggs are cooked. Serve immediately.
Serves four
