Travel the World on a Plate: A Culinary Adventure to Thailand
Welcome, fellow food enthusiasts, to our weekly adventure – Travel the World on a Plate! Today, we’re embarking on a delicious journey to the vibrant country of Thailand, renowned for its bold flavors, fragrant curries, and unique street food scene.
Table of Contents
A Glimpse into Thai Culture
Thailand, also known as the “Land of Smiles,” is a Southeast Asian nation steeped in rich history, cultural traditions, and breathtaking landscapes. Thai culture is deeply rooted in Buddhism, reflected in the emphasis on hospitality and respect.
The Allure of Thai Cuisine
Thai cuisine is a symphony of sweet, salty, sour, spicy, and bitter flavors, achieved through a masterful blend of fresh herbs, aromatics, chilies, and coconut milk. Influenced by neighboring countries like China, India, and Myanmar, Thai food boasts a distinct character.
One of the most iconic elements of Thai cuisine is the use of fragrant curry pastes. These pastes, made with a combination of chilies, lemongrass, galangal, kaffir lime leaves, and other spices, form the base for many beloved curries like Massaman, Panang, Green Curry, and Red Curry.
Our Culinary Stop: Pad See Ew
This week, we’ll be whipping up a classic Thai stir-fry – Pad See Ew. This dish is a staple in Thai homes and street food stalls, perfect for a quick and satisfying weeknight meal.
What is Pad See Ew?
Pad See Ew translates to “stir-fried wide rice noodles.” It features broad rice noodles stir-fried with vegetables, meat (typically chicken, pork, or seafood), a savory soy sauce base, and a touch of sweetness. The dish is often finished with a fried egg for a touch of richness and texture.
Ingredients:
- 16 oz (450g) wide rice noodles
- 1 tbsp vegetable oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce (optional)
- 1 tbsp brown sugar
- 1 tbsp white vinegar
- 1/4 cup water
- 1 egg, beaten
- Chopped green onions, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions:
- Soak the rice noodles in hot water for 15 minutes, or according to package instructions, until softened. Drain and rinse under cold water.
- Heat oil in a wok or large pan over high heat. Add chicken and cook until browned and cooked through, about 5 minutes. Set aside.
- Add bell pepper, broccoli, and carrots to the pan and stir-fry for 2-3 minutes, until slightly softened.
- Push the vegetables to the side of the pan and add the garlic. Stir-fry for 30 seconds, until fragrant.
- Add the drained rice noodles, soy sauce, oyster sauce (if using), brown sugar, white vinegar, and water to the pan. Toss everything together to combine.
- Return the chicken to the pan and stir-fry for another 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly.
- Make a well in the center of the pan and crack the egg into it. Scramble the egg until cooked through, then distribute it over the noodles.
- Garnish with chopped green onions and lime wedges (optional). Serve immediately.
Tips:
- For a vegetarian option, omit the chicken and add additional vegetables like baby corn or mushrooms.
- Adjust the amount of chili flakes or sriracha to your desired spice level.
- For a richer flavor, substitute dark soy sauce for a portion of the regular soy sauce.
- To make the dish gluten-free, use gluten-free soy sauce and tamari instead of oyster sauce.
The Journey Continues…
As we savor our delicious Pad See Ew, let this be just the first taste of Thailand’s culinary wonders. Our next stop on this global food adventure awaits!
Join us next week for another delicious stop on our “Travel the World on a Plate” journey! Until then, happy cooking and happy travels!
