Pad See Ew
Thai stir-fried wide rice noodles tossed in dark soy sauce over screaming-hot heat for that smoky wok char. Chinese broccoli, egg, and meat make it savory and satisfying, with lightly charred edges as the best part.
Ingredients
- Wide rice noodles · fresh, or soaked dried300 g
- Chicken · or pork/beef, thinly sliced150 g
- Eggs2
- Chinese broccoli · or gai lan / broccolini1 handful
- Garlic · minced3 cloves
- Cooking oil3 tbsp
- Sauce
- Dark soy sauce · for color1.5 tbsp
- Soy sauce1.5 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- White pepper · to taste
Steps
- ⏲ 5 min
Separate fresh noodles into strands; if using dried, soak in warm water until pliable. Mix the sauce ingredients ahead of time.
- ⏲ 3 min
Get a wok or pan very hot, add oil, and stir-fry the garlic and meat over high heat.
- ⏲ 2 min
Push everything to one side, crack in the eggs and lightly scramble, then add the Chinese broccoli stems.
- ⏲ 3 min
Add the noodles and sauce and toss over high heat. Don't stir constantly — press them down to build the char.
- ⏲ 1 min
Add the broccoli leaves, and once they wilt, turn off the heat. Finish with white pepper and serve at once.
Tips & Variations
Variations
- Pad kee mao (drunken noodles): Add chili and basil for a spicy version.
- Seafood pad see ew: Use shrimp and squid.
- Vegetarian: Tofu and mushrooms, with vegetarian oyster sauce.
- Beef pad see ew: Thinly sliced beef for a richer plate.
Tips
- Fresh wide rice noodles are best; soak dried ones just until pliable, slightly underdone.
- Get the pan screaming hot for that signature smoky wok flavor (wok hei).
- Don't stir too often — press the noodles down to lightly char them.
- Dark soy gives color; regular soy and oyster sauce handle the seasoning.
- Cook in small batches so the noodles don't steam and go soggy.
Sign in to edit.
edits: 0 ·Edit history