Stir-Fry It Up
Thai-Style Stir-Fried Noodles with Chicken and Broccolini
We wanted to create a version of pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, with chicken, crisp broccoli, and moist egg, bound with a sweet and salty soy-based sauce—that would work in the American home kitchen. We substituted supermarket ingredients for hard-to-find fresh rice noodles, Chinese broccoli, and sweet Thai soy sauce, but it was simulating the high heat of a restaurant wok burner on a lower-output home stovetop that was the real challenge. We used a 12-inch nonstick skillet and cooked the dish in batches, combining all of the components right before serving. Most important, we found that eliminating much of the stirring in our stir-fry helped us achieve the all-important char that characterizes pad see ew.
Pad Thai at Home
by Annie Petito
I once pulled out all the stops to make an entirely authentic version of pad thai, and the result was a real stunner: tender rice noodles entwined in a sweet, sour, salty sauce and stir-fried with garlic, shallot, sweet shrimp, soft curds of scrambled egg, and nuggets of tofu. Chopped dried shrimp and preserved daikon radish contributed intense flavor and chewy, crunchy textures that made me think I’d been transported to Bangkok. But although it was incredibly satisfying to eat, my homemade pad thai had required a lot of forethought and trips to specialty stores.