Tip from thai person for you: 1. Don’t pre boil the noodles, stir fry them cold, they get mushy as you can see. 2. Way too much sauce, just 2-3 Tbs will do, too much will make it all mushy again. 3. Cook the meat separate but don’t use the liquid that comes from it, adds to the… mush. 4. Chinese broccoli, cut thinly and cook raw with the noodles and eggs in the wok. 5. Your wok is too hot for the garlic. Cook on lower heat for garlic then turn to high to char the noodles.
Better than takeout? Idk. In Chiang Mai Thailand, Kats Kitchen, $80 Thai baht for some DANK PAD SEE EWW🔥definitely some of the best Pad See Eww I had all over Thailand. You can also find some Dank Dank in Bangkok near the temples, Supanniga Eating room in Tha Thien (on the water). DELICIOUS!
This was worse than takeout pad see ew. Your noodles have no wok hay, the noodles were mushy, you burned the garlic, the beef didn't develop a nice color, way too much sauce, the vegetables are traditionally julienned or served leafy. You also didn't temperature control your pan; gotta learn how to adjust the temp up and down according to the stir-fry stage of the dish. That's why you see those rocket-jet stoves. Remember; pad see ew is a DRY stir-fry, not soggy. I live in Thailand and have had more pad see ew than you've had pasta so I know when it's bad or not.
Yeah, I was going to comment this. Don’t blanch you fresh noodle just cut it and put it in microwave with a little sprinkle of water for 1 or 2 minutes and separate and put it back in the microwave for another minute that way your noodles not gonna breakdown and lose it’s chewiness.
Tip from thai person for you:
1. Don’t pre boil the noodles, stir fry them cold, they get mushy as you can see.
2. Way too much sauce, just 2-3 Tbs will do, too much will make it all mushy again.
3. Cook the meat separate but don’t use the liquid that comes from it, adds to the… mush.
4. Chinese broccoli, cut thinly and cook raw with the noodles and eggs in the wok.
5. Your wok is too hot for the garlic. Cook on lower heat for garlic then turn to high to char the noodles.
Thank you for these tips!!
Also don't you want the noodles to fry a bit
@@deguelofaceno
@@DBasedAlex the dish literally means "stir fried soy sauce noodles" so I am wondering what you're basing that off of
❤ this comment is gold thank you
It’s also good to make sure your wok is super hot and let the noodles sit for a second to get pieces with a char.
Damn you messed this dish up pretty bad
I agree hahaha
REAL BAD. Idk how it got so many likes
Better than takeout? Idk. In Chiang Mai Thailand, Kats Kitchen, $80 Thai baht for some DANK PAD SEE EWW🔥definitely some of the best Pad See Eww I had all over Thailand. You can also find some Dank Dank in Bangkok near the temples, Supanniga Eating room in Tha Thien (on the water). DELICIOUS!
These look amazing! 😍😋
Tasty dish. Pad See Eew is good.
That garlic burnt boy
What’s in the sauce and marinade?
www.omnivorousadam.com/shortformrecipes/4cknmn4gzlfd3se-4z7mf
@@AdamWittlink broken.
This is not phad see iew. However looks tasty.
VERY GOOD VIDEO
putting the ew in pad see ew
how tf did you mess up that bad
ืnoodle looks thicker than Thai original but its ok
This was worse than takeout pad see ew.
Your noodles have no wok hay, the noodles were mushy, you burned the garlic, the beef didn't develop a nice color, way too much sauce, the vegetables are traditionally julienned or served leafy. You also didn't temperature control your pan; gotta learn how to adjust the temp up and down according to the stir-fry stage of the dish. That's why you see those rocket-jet stoves.
Remember; pad see ew is a DRY stir-fry, not soggy.
I live in Thailand and have had more pad see ew than you've had pasta so I know when it's bad or not.
Too fast. Not informative. Didn't learn a thing.
Its so hard to find wide noodles where I am
Have you checked the Chinese grocery stores?
Too much sauce and the noodles are mushy.
dont blanch fresh noodles lol
You have to...
@@AdamWittis it to separate them easier?
Microwave shortly to get them separated. Stir fry normally and add sauce. Pre blanch has them overcooked and torn to shreds.
Also saying better than takeout is low-key racist.
Yeah, I was going to comment this. Don’t blanch you fresh noodle just cut it and put it in microwave with a little sprinkle of water for 1 or 2 minutes and separate and put it back in the microwave for another minute that way your noodles not gonna breakdown and lose it’s chewiness.