{"id":410,"date":"2021-06-02T22:59:45","date_gmt":"2021-06-02T13:59:45","guid":{"rendered":"https:\/\/akoscookbook.com\/?p=410"},"modified":"2021-06-02T22:59:52","modified_gmt":"2021-06-02T13:59:52","slug":"pat-see-ew","status":"publish","type":"post","link":"https:\/\/akoscookbook.com\/en\/pat-see-ew","title":{"rendered":"Pat See Ew"},"content":{"rendered":"\n

There is a Thai dish called Pat See Ew. But I have never seen this dish in Thailand at all. I’ve never seen this dish in Thailand. I think it’s more like American-style Thai food. I guess it is positioned like Chinese food made by Japanese.<\/p>\n\n\n\n

Take a look at the picture. It is beautifully arranged on a plate and looks delicious, doesn’t it? The truth is that I put only a small amount of the dish on the platter for the photo. After the photo is taken, you serve three times this amount on top.<\/p>\n\n\n\n

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By the way, the recipe says cubed or thinly sliced beef, but I used the rest of the [shaking beef here]<\/a>. Pat See Ew is sweetly seasoned, so the black pepper from the shaking beef really brings out the flavor.<\/p>\n\n\n\n

So, if you only have leftover beef, please try this recipe.<\/p>\n\n\n

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Pat See Ew<\/h2>Recipe by AKO's CookBook<\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Cooking time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>