Seeing as it’s summer and that Sun Buckets are portable and all, dinner was prepared al fresco tonight. A pan full of pad see ew with a side of chili-garlic shrimp without heating up the kitchen was just what this 90-degree weather called for.
Starting temperature of the Sun Bucket: 638 °F (337 C)
Pad See Ew Ingredients:
- 1T. sesame oil
- 2 boneless, skinless chicken breasts
- 1 bunch Chinese broccoli
- Handful of shredded carrotts
- 2 cloves of garlic
- 2 eggs
- 10 oz. rice stick noodles, soaked in hot water for 20 minutes
- 0.75 C sauce (dark soy sauce, oyster sauce, soy sauce, sugar, water, lime, rice wine vinegar)
The pan was nice and hot for searing the chicken, and for frying up two lightly scrambled eggs and a few cloves of garlic. Once the broccoli was wilted, the rice noodles and sauce were added. A few quick tosses, and I put a lid on the pan and let everything steam for 3-5 minutes. All said and done, the pad see ew took 18 minutes.
After removing the pad see ew from the Sun Bucket, I heated some wok oil in a small pan. My lovely assistant added 3 cloves of minced garlic, one chopped scallion, and 0.3 kg of shrimp to the pan. Five minutes later, the shrimp was nice and pink and in went a 0.5 cup of sauce containing Thai sweet chili sauce, chili-garlic sauce, lime juice, sugar, and salt.
An entire pan of noodles was prepared before the shrimp made it on to the Sun Bucket and yet there was plenty of energy to make that sauce bubble and reduce in just a few minutes. The shrimp and sauce took 8 minutes to cook.
In 26 minutes, 1.64 kg of food was prepared for dinner for two adults and two children, with plenty of leftovers. Total caloric value of the food was approximately 1900 calories.