Pad See Ew- the popular Thai stir fried noodles straight from the street of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavor which you can create at home!
Pad See Ew
Pad See Ew, which entails” stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai eateries in Western countries.
You may have tried and been disappointed by other recipes in the past. It all comes down to the sauce. You have to get the sauce right!
I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated their own lives to mastering the art of Thai cooking. I’ve induced it so many times over the years, I can virtually make it with my eyes shut.( Not really….but you know what I entail !)
So I had to actually measure the ingredients properly to share the recipe!
What goes in Pad See Ew
Here’s what you need for Pad See Ew. You can find all these ingredients in big supermarkets nowadays!
Pad See Ew Sauce
Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients 😛 TAGEND
Dark soy sauce- for flavor and staining the noodles a dark brown Ordinary or light soy sauce- for seasoning Oyster sauce- key ingredient, it’s like 10 difference sauces mixed up in one bottle! Vinegar- to balance the sweet and savoury Sugar- for sweetness
Noodle for Pad See Ew
Pad See Ew is traditionally stimulated with Sen Yai, which are wide, thin fresh rice noodles that are not easily accessible. Even most Asian stores in Sydney do not sell them – you usually need to go to a Thai grocery store.
So it is perfectly acceptable, and just as delicious, to induce them with any broad flat rice noodles. I use dried rice noodles labelled as” Pad Thai” Rice Noodles( pictured below) because they are the widest available at the supermarket.
Once rehydrated, they’re basically Sen Yai Noodles- just not quite as wide.
You can really make this with any noodles you want, fresh or dry, such as Hokkien, Singapore or other egg noodles suitable for stir frying, but I don’t recommend making this with vermicelli noodles, because they are too thin for the strong flavor of this sauce.
This is a key authentic ingredient in Pad See Ew. Otherwise known as Gai Lan or Kai lan, it’s leafy and appears quite different to broccoli, but you’ll notice a similarity in the texture of the stems( hence the name ).
If you can’t find it, only sub with other Asian greens, or a combination of broccoli or broccolini+ spinach.
Egg and chicken
Feel free to employ other proteins if you wish. But chicken is by far the most popular.
How to construct Thai Stir Fried Noodles
Usually when constructing stir fried noodles, we fling everything together in one big pan or a wok.
But for Pad See Ew made at home, I do things differently to best replicate a eatery flavour and minimise noodle breakage 😛 TAGEND
Cook chicken and vegetables first, then remove Add noodles and sauce, toss to caramelise( only 15 seconds ), then add chicken and veggies back in
Reason: A signature flavour in Pad See Ew is the caramelisation of the noodles. Eateries and street vendors achieve this with super powered gas staves with fiery heat that you’ll never find in a home kitchen. The only style to replicate that caramelisation on the noodles on a home kitchen stove is to declutter the wok and cook the noodles separately- the noodles will caramelise in 15 seconds.
The other reason is that rice noodles break if you toss them too much. Doing the two-stage toss builds it much easier and faster to disperse the sauce and bring the Pad See Ew together.
Trust me on this point. I’ve made a LOT of Pad See Ew at home in my time, and the two-stage toss it the easiest and most effective technique!
Cooking eggs- the Thai way!
Also worthy of note – you’ll love the way the egg is cooked in Pad See Ew! Using a traditional Thai technique, the other ingredients in the wok/ skillet are pushed to the side to make room to scramble the egg, then mixed up with everything else.
As with all stir fries, once you start cooking, it moves very fast! So have everything drawn up and ready to throw into the wok because there’s not time to be scrambling around the kitchen!
If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods.- Nagi x
MORE THAI TAKEOUT FAVOURITES
AND MORE GREAT NOODLES!
Watch how to make it
Pad See Ew- Thai Stir Fried Noodles
Recipe video above. Pad See Ew( which entails Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally built with Sen Yai which are broad, thin rice noodles which are not that easy to come by. So use dried rice noodles instead- I’ve eaten enough Pad See Ew at Thai eateries to assure you that there is no compromise on flavor!
200 g/ 7 oz dried broad rice stick noodles (, or 15 oz/ 450 g fresh wide flat rice noodles( Sen Yai)( Note 1 ))
2 tbsp dark soy sauce (( Note 2 )) 2 tbsp oyster sauce 2 tsp soy sauce (( normal all purpose soy sauce )) 2 tsp white vinegar (( plain distilled white vinegar )) 2 tsp sugar (( white or brown )) 2 tbsp water
3 tbsp peanut or vegetable oil (, separated) 2 cloves garlic cloves, very finely chopped 1 beaker/ 150 g/ 5oz chicken thighs (( boneless, skinless ), sliced( Note 4 )) 1 big egg 4 stems Chinese broccoli (( Note 5 ))
Chinese Broccoli- trim objectives, cut into 7.5 cm/ 3 ” pieces. Separate foliages from stems. Cut thick stems in half vertically so they’re no wider than 0.8 cm/ 0.3 ” thick.
Noodles- Prepare according to packet directions and drainage. Day it so they’re cooked just before using- do not leave cooked rice noodles lying around, they break in the wok.
Sauce- Mixture ingredients until sugar dissolves.
Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Add garlic, cook 15 seconds. Add chicken, cook until it largely changes from pink to white.
Add Chinese broccoli stems, cook until chicken is nearly cooked through.
Add Chinese broccoli leaves, cook until merely wilted.
Push everything to one side, crack egg in and scramble. Remove everything onto a plate( scraping wok clean ).
Return wok to stave, heat 2 tbsp petroleum over high hot.
Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise.
Quickly add chicken and veg back in, and toss to disperse. Serve immediately!
1. Noodles- Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are broad, flat rice noodles. These are hard to handle and quite difficult to find, even at Asian grocery store – you need to go to a Thai grocery store.
Easiest to use broad, dried rice stick noodles. I use Pad Thai noodles, the widest you can find at supermarkets.
Fresh rice noodle- Feel free to utilize, follow the directions in Char Kway Teow to prepare the rice noodles for cooking.
Other noodles- can be made with other noodles, fresh or dried, rice or egg noodles. However, I do not recommend employing vermicelli as it is too thin for the strong flavor of the sauce.
2. Dark soy sauce has a stronger flavour than ordinary and light soy sauce, and stains the noodles brown. Can sub with ordinary soy, but noodles won’t be as dark and flavour will be slightly less strong.
3. Normal soy sauce- I use Kikkoman. Or use light soy sauce.
4. Chicken- You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.
5. Chinese Broccoli( Gai Lan, kai lan) If you can’t find Chinese broccoli, you can replace with other leafy Chinese veggies such as pak choy or bok choy. Or use broccolini- cut them in half lengthwise.
6. Nutrition per serving, presuming 3 servings.
Originally published 2014, updated 2016 then improved again in March 2019 with new step photos, new recipe video and some new photos.
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