← All recipes
Chicken Pad See Ew
2 servings
Steps
- Combine chiles and vinegar in a glass jar, cover tightly, and chill at least 2 day before using.
- Do ahead: Chiles can be pickled 2 months ahead. Keep chilled.
- Toast chiles in a dry small skillet over low heat until brittle and slightly darker in color but not browned and blistered, about 4 minutes. Transfer to a plate and let cool. Grind in spice mill or with mortar and pestle to the consistency of coarse cornmeal.
- Do ahead: Chiles can be ground 6 months ahead. Store airtight in a cool, dry place.
Originally published at bonappetit.com. Reproduced for personal collection.
