#Tapioca Quick Cooking

If you can’t find fresh rice noodles for Pad See Ew or Chow Fun, make them.They’re way simpler than people think — and it’s just one ratio to remember: 3 parts water (3 cups) 2 parts rice flour (2 cups) 1 part tapioca starch (1 cup) Here’s what I do differently: Instead of mixing everything at once, I add a little of the water to the flour first and knead it into a soft dough for about 5 minutes. That helps hydrate the flour and gives you a smoother final texture. Then I whisk in the remaining water to create the batter. If you skip the dough step, let the batter rest for about an hour so the flour fully hydrates. Steam in thin layers, brush with oil, stack, and slice to your desired width. Have 2–3 pans going so you can rotate batches and move faster — once you get into the rhythm, it’s actually pretty satisfying. Save this for the next time you can’t find fresh rice noodles.

Rice noodles from scratch 😍 I could eat Pad Se Ew everyday

Easy Homemade Pad See Ew! 🇹🇭🍜 🥬 This is my go-to weeknight noodle dish. It’s just one pan, bursting with flavor, and is endlessly adaptable. Use whatever protein and vegetables you love, and let the sauce do the work. Ingredients (Serves 2): 2 tablespoons vegetable oil 2 cloves garlic, finely chopped 2 large eggs 6 oz protein of choice (chicken, beef, shrimp, tofu, or plant-based meat , thinly sliced) 1–1½ cups broccoli florets or Chinese broccoli (gai lan), cut bite-size 8 oz wide rice noodles (rice sticks), soaked until soft ⅓ cup Thaimee Pad See Ew Sauce Water, as needed (optional, only if noodles need more cooking) White pepper, freshly ground, to taste Instructions: 1. Soak the noodles: Place rice noodles in hot (not boiling) water for 15–20 minutes until soft and pliable. Drain well and set aside. 2. Start the wok: Heat a wok or large skillet over medium-high heat. Add oil, then garlic. Stir-fry just until fragrant, for about 30 seconds. 3. Cook the eggs: Crack two eggs directly into the pan. Let them set slightly, then scramble gently until just cooked. Push to one side. 4. Add protein: Add your protein and stir-fry until just cooked through, about 2–3 minutes. 5. Add vegetables: Toss in broccoli (or gai lan stems first if using). Stir-fry for about 1 minute, until bright and slightly tender. 6. Add noodles & sauce: Add softened noodles and pour in Thaimee Pad See Ew Sauce. Toss well. If the noodles need a little more cooking or moisture, splash in a bit of water, a tablespoon at a time. 7. Get that char: Let the noodles sit undisturbed for 30–60 seconds to develop a light char, then toss once more. 8. Finish: Add leafy greens if using, cook just until wilted, and finish with freshly ground white pepper. 9. Serve immediately, while hot and glossy. Optionally add the following on the side: Chili flakes, Fish sauce, Sugar, Pickled chilies. #thaifood #padseeew #noodles

Pad See Ew is one of my favorite Thai noodle dishes. I love how simple it is — it really relies on the quality of the fresh rice noodles, high-heat cooking, and an umami-rich sauce. For me the chili vinegar is Non-negotiable. You need that heat and acidity to brighten the whole dish and cut through the richness. And honestly… you have no excuse not to make this. I already showed you how to make fresh rice noodles. Next, I’m showing you how to make the chili vinegar. Save this and make it. Pad See Ew (Serves 3–4) Ingredients • 1 lb fresh wide rice noodles • 6 oz chicken thighs, cut into 1-inch pieces • 1½ Tbsp soy sauce (for marinade) • 2-3 eggs • 3 cloves garlic, mince • 5 stalks Chinese broccoli (gai lan), stems and leaves separated • 4 Tbsp neutral oil • Pinch of dried Thai chili flakes Sauce • 2 Tbsp oyster sauce • 1 Tbsp soy sauce • 1 Tbsp fish sauce • 2 tsp Golden Mountain sauce • 1 tsp dark soy sauce • 1 Tbsp sugar • White pepper, to taste Serve with chili vinegar.

Fresh noodles just taste better ✨ Handmade Chewy Noodles (Khao Piek Style) Ingredients - 454g rice flour - 454g tapioca flour - 2 tbsp glutinous rice flour - 4 cups hot water (add gradually) Instructions 1. Mix the Dry Ingredients: In a large mixing bowl, combine: rice flour, tapioca flour, and glutinous rice flour. Mix well. 2. Add Hot Water Gradually: Slowly pour in hot water a little at a time while mixing. Stir between each addition until a dough starts to form. 3. Knead + Pound the Dough: Once combined, knead the dough until smooth and elastic. Pound and knead at the same time (this is key for extra chewiness!) 4. Rest the Dough: Place dough back into the bowl. Cover with a damp towel and let rest (about 15–20 minutes). 5. Divide + Roll: Divide dough into 4 equal portions. Roll each piece out with a rolling pin to your desired thickness. 6. Fold + Cut Noodles: Lightly coat dough with rice flour. Fold dough twice, then slice into desired noodle width. 7. Toss to Prevent Sticking: Sprinkle cut noodles with rice flour and toss gently to coat evenly. This keeps the noodles from sticking together. Save this if you love chewy noodles 😮‍💨 #explorepage #cooking #food #noodles #freshnoodles

Pad See Eiw w/ Fresh Noodles This dish is a home run when it comes to Thai comfort food. It’s something you can find at almost every casual Thai restaurant around the world. Easy to recreate with dried rice noodles but very satisfying to tackle the dish with all from scratch components. All the recipes and ingredients in this video are highlighted in my cookbook Family Thai. 😉🤌🏽🫶🏽🙏🏼 #noods #familythai #tasteofthailand #thaifood

Your current obsession is noodles 😍🔥 Pad see ew is my new favourite Thai noodle dish and it’s super quick and easy to make. 🍜 ⬇️👩🏻‍🍳🔥 Ingredients: 225g chicken thighs 450g fresh rice noodles 1 tsp soy sauce @yutakaeats 1 tsp cornstarch 1 tsp oyster sauce 4 cloves garlic 2 eggs Choy Sum Crispy chilli oil Veg oil Sauce for the noodles: 2 tbsp soy sauce @yutakaeats 2 tbsp oyster sauce 2 tbsp palm sugar ½ tsp white pepper 1.5 tbsp dark soy sauce 1. Cut chicken into bite-size pieces and marinate with soy sauce, oyster sauce, cornstarch, and 1 tsp oil. 2. Mix the sauce ingredients. 3. Mince garlic. Separate choy sum stems and leaves; slice both. 4. Heat 2 tbsp oil, Stir-fry chicken 4–5 minutes until mostly cooked, then remove. 5. Add 1 tbsp oil. Stir-fry garlic and broccoli stems 1–2 minutes, then add leaves until wilted. 6. Push everything aside, add 1 tbsp oil, scramble the eggs, and set aside. 7. ⁠Add the rice noodles to the pan with your sauce, once half cooked add back in your chicken, egg and choy sum. Combine and serve. ENJOY 😍🍜🔥

That perfect sweet–spicy balance, rice noodles tossed with crunchy veggies and tofu, Crunchy Peanut Butter, and a hit of Sriracha Chilli Hot Sauce, for that extra kick 🍜 (pad thai noodles, noodles recipe, protein packed noodles, tofu noodles, veggie bowl, balanced bowl)

Pad See Ew - Thai Stir Fry Rice Noodles All you need is less than 20 minutes to make! Recipe HERE or link in BI0: https://cookingwithgenius.com/pad-see-ew/

My favorite Thai dish to make at home. Drunken Noodles (Pad Kee Mao). 🔗 comment SEND RECIPE to get it now. Spicy stir-fry with wide rice noodles, chicken, veggies, and Thai basil. 30 minutes. Better than takeout. INGREDIENTS: 8 oz wide rice noodles 2 Tbsp sesame oil 2 shallots, chopped 2 carrots, thinly sliced 1 chicken breast, chopped 3 cloves garlic, minced ½ tsp ginger, minced 1 zucchini, sliced 1 green bell pepper, sliced 2 green onions, chopped 1 roma tomato, sliced 1 cup Thai basil, chopped SAUCE: 3 Tbsp oyster sauce ⅓ cup soy sauce 2 tsp fish sauce 2 tsp brown sugar 2 Tbsp water 1 tsp Thai chili paste (adjust to taste) Cook noodles. Mix sauce ingredients. Heat oil in wok. Sauté shallots and carrots 2 min. Add chicken, cook through. Add garlic, ginger, cook 10 seconds. Add bell pepper, zucchini, tomato, green onion whites, cook 2 min. Add noodles and sauce. Toss and cook until warm. Remove from heat, stir in basil. Serve with extra chili sauce. Control the spice. Swap the protein. Way cheaper than delivery. On the table in 30 minutes. https://tastesbetterfromscratch.com/drunken-noodles/ #DrunkenNoodles #PadKeeMao #ThaiFood #30MinuteMeals #BetterThanTakeout

EP 2. TAKEOUT SERIES - Pad See Ew / Thai Stir Fry Noodles So, are you team PAD THAI or Pad See Ew? Full recipe HERE or link in BI0: https://cookingwithgenius.com/pad-see-ew/

Pad Woon Sen (transparent, thin noodles made from water and starches like mung bean, sweet potato, or potato)