Comments on: Pad See Ew http://rasamalaysia.com/pad-see-ew-recipe/ Easy Asian Recipes Sun, 21 Mar 2010 01:06:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Thai Dye « Tortfeeder http://rasamalaysia.com/pad-see-ew-recipe/#comment-15452 Thai Dye « Tortfeeder Tue, 16 Mar 2010 22:26:25 +0000 http://rasamalaysia.com/?p=5271#comment-15452 [...] stuff on there, but tonight, we dined on two dishes we totally would have ordered in a restaurant: Pad See Ew and Thai Basil Chicken (Gai Pad [...] [...] stuff on there, but tonight, we dined on two dishes we totally would have ordered in a restaurant: Pad See Ew and Thai Basil Chicken (Gai Pad [...]

]]> By: HV http://rasamalaysia.com/pad-see-ew-recipe/#comment-15163 HV Sun, 28 Feb 2010 19:50:21 +0000 http://rasamalaysia.com/?p=5271#comment-15163 I cooked this noodle dish and the noodles were totally disintegrated. So it tasted too starchy. What kind of rice noodles do you use? Thanks. I cooked this noodle dish and the noodles were totally disintegrated. So it tasted too starchy. What kind of rice noodles do you use? Thanks.

]]> By: Jenna http://rasamalaysia.com/pad-see-ew-recipe/#comment-14412 Jenna Sun, 24 Jan 2010 06:08:57 +0000 http://rasamalaysia.com/?p=5271#comment-14412 Thanks for sharing Jam & Bee! Pad see ew is a favorite dish of mine. I was wondering how do you maintain the texture of the noodles when you cook them? Before I start, I'd soak the flat noodles for 1 hour and then toss them in them after the meat's cooked. The noodles are so soft that when I stir them, they break apart. Any ideas how to maintain the texture of the noodles like you have in your pictures? Thanks again! Thanks for sharing Jam & Bee! Pad see ew is a favorite dish of mine.

I was wondering how do you maintain the texture of the noodles when you cook them? Before I start, I’d soak the flat noodles for 1 hour and then toss them in them after the meat’s cooked. The noodles are so soft that when I stir them, they break apart. Any ideas how to maintain the texture of the noodles like you have in your pictures?

Thanks again!

]]> By: Rasa Malaysia http://rasamalaysia.com/pad-see-ew-recipe/#comment-14151 Rasa Malaysia Fri, 08 Jan 2010 17:20:19 +0000 http://rasamalaysia.com/?p=5271#comment-14151 Amy - glad you love Jam's Pad See Ew recipe. Amy – glad you love Jam’s Pad See Ew recipe.

]]> By: Amy I. http://rasamalaysia.com/pad-see-ew-recipe/#comment-14140 Amy I. Fri, 08 Jan 2010 05:15:04 +0000 http://rasamalaysia.com/?p=5271#comment-14140 Hi Jam and Bee! Just wanted to share that I made this tonight and absolutely adored it! Pad See Ew is one of my favorite foods, and it was so empowering to be able to successfully make it at home. Many thanks to both of you! Hi Jam and Bee! Just wanted to share that I made this tonight and absolutely adored it! Pad See Ew is one of my favorite foods, and it was so empowering to be able to successfully make it at home. Many thanks to both of you!

]]> By: S http://rasamalaysia.com/pad-see-ew-recipe/#comment-13918 S Sat, 26 Dec 2009 21:05:40 +0000 http://rasamalaysia.com/?p=5271#comment-13918 Mmmm, I'm going to try this with prawns! S http://notjustmedical.wordpress.com Mmmm, I’m going to try this with prawns!

S http://notjustmedical.wordpress.com

]]> By: Jam http://rasamalaysia.com/pad-see-ew-recipe/#comment-13505 Jam Tue, 08 Dec 2009 16:08:15 +0000 http://rasamalaysia.com/?p=5271#comment-13505 I use Healthy Boy brand almost exclusively. Here is the one I absolutely love http://www.templeofthai.com/food/sauces/mushroomsoy-5134200219.php Sometimes I used dark soy sauce from Kwong Hung Seng, http://www.templeofthai.com/food/sauces/blackthicksoy-5132222175.php it has a dragonfly on the label and it labels black soy sauce (it's on the back of the bottle, not on the main label) I use Healthy Boy brand almost exclusively. Here is the one I absolutely love http://www.templeofthai.com/food/sauces/mushroomsoy-5134200219.php
Sometimes I used dark soy sauce from Kwong Hung Seng, http://www.templeofthai.com/food/sauces/blackthicksoy-5132222175.php it has a dragonfly on the label and it labels black soy sauce (it’s on the back of the bottle, not on the main label)

]]> By: Jam http://rasamalaysia.com/pad-see-ew-recipe/#comment-13504 Jam Tue, 08 Dec 2009 15:51:15 +0000 http://rasamalaysia.com/?p=5271#comment-13504 or sometimes I bruise the stem (smashing the stems with flat side of the knife) and then slice them on the bias. My mom also likes to add stems first to the wok and then the leafy part later. But as Bee said, if it's old gailan, the stem might be tough, you might have to peel it. or sometimes I bruise the stem (smashing the stems with flat side of the knife) and then slice them on the bias. My mom also likes to add stems first to the wok and then the leafy part later. But as Bee said, if it’s old gailan, the stem might be tough, you might have to peel it.

]]> By: wagamama http://rasamalaysia.com/pad-see-ew-recipe/#comment-13473 wagamama Mon, 07 Dec 2009 19:53:40 +0000 http://rasamalaysia.com/?p=5271#comment-13473 This is my husband's favorite dish. I have questions. There are so many types of soy sauce out there, can you give me a list of brands for "light" soy and "dark" soy. This is my husband’s favorite dish. I have questions. There are so many types of soy sauce out there, can you give me a list of brands for “light” soy and “dark” soy.

]]> By: Rasa Malaysia http://rasamalaysia.com/pad-see-ew-recipe/#comment-13464 Rasa Malaysia Mon, 07 Dec 2009 03:40:30 +0000 http://rasamalaysia.com/?p=5271#comment-13464 You might have gotten the "older" gailan. Peel off the green skin of the gailan until they reveal the light green stem, it will help it to cook. You might have gotten the “older” gailan. Peel off the green skin of the gailan until they reveal the light green stem, it will help it to cook.

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