Pad see ew

Pad See Ew
Pad see ew

Pad see what? Pad say who?… Pad see ew (or pad si-io) is a popular stir fried noodle dish in Thailand made with egg, dark soy sauce and vegetables. I practically lived off this dish after accidentally marooning myself on a remote Thai island. When I say ‘accidentally’ I don’t mean I took a wrong turn and ended up shipwrecked like Tom Hanks. I mean, I accidentally (and very drunkly) booked a month of volunteer work saving turtles on Koh Phra Thong. Not really sure how many turtles I saved but I did eat lots of amazing Thai food and this was my favourite… How has it taken me 3 years to finally make it? I guess the one I order from Deliveroo is pretty good, but I can’t have Deliveroo everyday, I’m not Kanye West.
Click here for one of my other Thai recipes and to read more about my Thai shenanigans.

Pad see ew
Serves 1 / Hands on time 25 mins / Total time 25 mins /
You’ll need:
A wok 
100g Thai flat rice noodles (I got mine from an Asian supermarket but you can get them in some supermarkets such as Waitrose)
1 tbs light soy sauce
1½ tbs dark soy sauce
2 garlic cloves, finely chopped
1 tsp toasted sesame oil
½ tsp sugar
Small carrot, peeled and sliced
75g tender-stem broccoli (small handful)
4 leaves of pak choi, sliced
1 egg 

1. Cook the flat rice noodles according to the package instructions before draining and rinsing throughly in cold water. Put to one side.
2. Slice 2 garlic cloves and peel and slice the carrot into thin rounds. Half the tender-stem broccoli and slice the pak choy into long strips.
3. Put your work on a medium to high heat and add 1 tsp of sesame oil. Once hot, add the garlic and cook for about 1 minute before adding the noodles and the vegetables. Give it a good quick stir and pour over 1 tbs of light soy sauce, 1½ tbs of dark soy sauce and sprinkle with half a teaspoon of sugar.
4. Keep the contents of the wok moving and cook for about 5-7 minutes or until the vegetables have softened. Don’t worry if the mixture sticks to the wok a bit, you want a sticky, slightly charred flavour. Continue to stir vigorously and chip away at any sticky bits – if however it’s sticking too much for your liking, add a dash off water to help loosen it up. Try not to over cook the vegetables, it’s nice to leave them a bit crunchy.
5. Once the vegetables are cooked, move them to one side of the pan and crack the egg into the other, leave for a few seconds to set slightly and then mix into the rest of the noodles until evenly distributed and cooked. 
6. Turn out onto a bowl and devour immediately.

Pad see ew

If you’ve had a go at making my pad see ew or any of my other recipes, I’d love to hear about it @corrieheale

V– Vegetarian    Df– Dairy free

Warm noodles with gochujang dressing

Warm noodles with gochujang dressing
Warm Noodle Salad with Sesame Soy Dressing
Warm Noodle Salad with Sesame Soy Dressing

Why the hell am I so spotty? As if being fat wasn’t bad enough I’m now fat AND spotty! Oh good, just in time for my holiday. Okay so I might be overreacting a tad, I’m hardly obese but I had hoped this time last week to be looking more Miranda Kerr than Sonia from Eastenders by now (sorry Sonia, I love you).  Fun fact, ten years ago I almost ran over Sonia from Eastenders in an M&S carpark in Southgate. I shouted ‘sorry Sonia from Eastenders’ out the car window but she seemed very cross and ignored my heartfelt apology. Not really sure what I was doing in M&S back then, I was more of an ASDA kind of gal due to being upsettingly skint all the time… No change there then.
Anyhoo forget Sonia, she’s in the past, along with the doughnuts, pizza, marshmallows, cheese board, malteezers, chips, cream crackers and pies you ate at that hen do on Saturday… Oh, my spotty face is starting to make a bit more sense.
In light of this disturbing revelation, I suggest we back away from the pies and towards my warm noodle salad. This slippery, delicious delight is super healthy, easy and will have you slurping noodles for tea in no time.

Warm noodles with gochujang dressing
Serves 2 / Hands on time 20 minutes / Total time 20 mins / V Vn* Df
Half a white onion, sliced
1 tsp sesame oil
2 tsp sesame seeds
2 nests of egg noodles*
50g kale, roughly 2 handfuls
2 bulbs of pak choi, sliced
2 Tbs light soy sauce
1 Tbs sesame oil
2 tsp gochujang or Sriracha (a type of chilli sauce you can buy in most supermarkets)

*Substitute egg noodles for rice noodles if vegan

1. In a large cooking pot, fry the onion in 1 tsp of sesame oil, on a medium heat, for 10 minutes until soft (if they start looking a bit charred, add a dash of water to help them steam).
2. Meanwhile, boil a kettle for the noodles and make your dressing by mixing the ingredients together in a large bowl (if using gochujang, this can be quite sticky, so use the back of a teaspoon to help soften it against the bowl).
3. Fill a medium sized saucepan with boiling water, add 2 nests of noodles and cook according to packet instructions. Drain in a colander and run them under a stream of cold water to cool them down (this prevents them from cooking further). Once cooled, drain and pour straight into the dressing. Mix well and put to one side.
4. By now your onions should be cooked. Add the pak choi and kale along with a dash of water. Turn up the heat and cook down the greens until soft but still tender. Take off the heat and add the dressed noodles a bit at a time to prevent clumping together.
5. Divide into bowls and serve topped with sesame seeds.

Warm Noodle Salad with Sesame Soy Dressing
Warm Noodle Salad with Sesame Soy Dressing


If you’ve had a go at making my noodles or any of my recipes I’d love to hear about it @corrieheale


HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad

If you’re anything like us and indulged in a little too much cheese over the festive period, then don’t worry. Let’s start 2016 off with a healthy noodle salad to help flatten those tummies.

866 Noodles Salad

Tahini crunch noodle salad
Serves 4
2 carrots
2 large cucumbers
2 large handfuls ofBkale (about 100g)
5 spring onions, finely sliced
200g cooked flat rice noodles
4 tbsp sesame seeds, toasted
Small handful of fresh coriander and mint, roughly chopped
For the tahini dressing:
1 chilli, finely chopped
1 garlic clove, finely chopped
Thumb-sized piece of fresh ginger, peeled
and finely chopped
3 tbsp tahini
1 tbsp soy sauce
1 tsp sesame oil, plus extra for massaging
the kale

1. Peel the carrots into long ribbons using a vegetable peeler. Do the same with the cucumbers, but turn the cucumbers and peel from
the other side when you reach the seeds in the
middle (discard the seeds).
2. Whisk together the ingredients for the dressing and loosen with a few tbsp of water until it reaches the consistency of single cream. The
dressing keeps well in the fridge for up to five days.
3. In a large mixing bowl, massage the kale with a small drizzle of sesame oil until it is tender. Add the carrots, cucumber, half the spring onions, noodles, half the sesame seeds, coriander and mint.
4. Pour over the dressing and toss until all the ingredients are evenly coated. Scatter over the remaining sesame seeds and spring onions to serve. This salad is great enjoyed straight away, but will also keep well if made in advance. Recipes taken from Fresh by Donal Skehan (Hodder, £20). Follow Donal… will air on The Food Network in January.

Heat’s Verdict:
Corrie says, “I’m not usually a fan of salad for lunch in winter, but if it also includes noodles, I can make an exception. After a big, indulgent Christmas, I was craving something light and fresh, so Donal’s dish was just what the doctor ordered. I halved the recipe, though, as I only needed two portions, but I still covered it in the same amount of dressing. What? It’s still healthy if you do that, I think. Anyway, so where were we? Oh yes. ‘Finish with the toasted sesame seeds…’ Oh, I was supposed to toast them? Untoasted ones had to do and they did very nicely. Yum, Donal.”

HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad
HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad

If you fancy trying this or any other of Donal’s recipes, then why not treat yourself to his book Donal Skehan, Fresh.
Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

Edamame Noodle Stir Fry

Edamame Noodle Stir Fry
Edamame Noodle Stir Fry

Stir fry?… BORING! I know, I know but I have a job and sometimes I’m too tired to make a silly cauliflower tarts from scratch. However, if you like noodles and you want something fast, easy and healthy then this recipe may change your life forever or in the very least, make you laugh because it’s so easy and very ‘cheaty’ (not a word, I know).
Have I mentioned how much I loath chopping up vegetables? Well if I haven’t I’m going to say it again but ruder “I f**king HATE f**king chopping up f**king vegetables” (especially butternut squash, in the past a butternut squash has made me feel very violent). No butternut squash in this meal though so I can assure you, you’re quite safe. Anyway, I’m pretty poor right now and have discovered the wonder of the pre-chopped stir fry mix (cue angelic holy music). Sainsbury’s do several varieties for about £1.70 each, they’re glorious. My current favourite is the edamame bean one (I know, I’m dangerously middle-class).
Oh, and sorry mum for swearing but then again you raised me, so really you should take responsibly. Right, lets crack on, I have a bath running.

Edamame Noodle Stir Fry
Serves 2 / Takes 20 minutes
 / V
Make it vegan: Use rice noodles instead of egg noodles
1 Packet stir fry mix (edamame stir fry 300g)
1 nest of fine egg noodles (I know they say 1 per person but trust me, it’s too much)
Reduced salt dark soy sauce (or whatever soy sauce you have in your cupboard)
Half a pack of Quorn chicken (optional).
Glass of water
Spray oil

1. Spray a big-ish frying pan with oil and literally throw the entire stir fry mix into it  (I don’t own a wok but if you do feel free to use it). I don’t actually stir fry food on a very high heat, medium will do, I nearly always burn it if it’s too high.
2. Then I chuck on my Quorn if I’m using it, don’t use a whole pack though, use half and freeze the rest for another time.
3. Instead of adding more oil when the mixture looks a bit dry use your soy sauce instead. I’m pretty liberal with it and tend to use a quarter of a bottle at a time. If you don’t want to add that much though use water instead, this encourages the veg to steam rather than fry. I always keep a glass of water next to me when I’m cooking, it’s very handy for when things start looking a bit too ‘burny’ (again not a word but who are you, the word police? No! So lets continue)
4. Boil your kettle and pop your noodles on as soon as your vegetables start looking soft, this should only really take 10 minutes max. Turn off the heat.

5. Once your noodles are cooked don’t instantly drain them and throw them on top, you need to combine it properly. Take it off the heat, fork up some of the noodles straight out the water and put them into the stir fry. Mix together and then add another forkful. The extra water from the noodles helps keep the dish loose. You don’t want a giant lump of noodles surrounded by very soy saucy vegetables. No, no one wants that.



If you’ve had a go at making my noodles or any of my other recipes I’d love to hear about it. @corrieheale