Thai Pad See Ew
Popular Thai stir-fried wide rice noodles with egg, chinese broccoli, and a savory soy sauce.
Details
Ingredients
- 8 oz Wide Rice Noodles (fresh or dry)
- 1/2 lb Chicken or Beef, sliced
- 2 cups Chinese Broccoli (Gai Lan), chopped
- 2 large Eggs
- 2 cloves Garlic, minced
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sugar
- White Pepper
Instructions
- 1
Prepare noodles per package instructions (rinse if dry).
- 2
Mix soy sauces, oyster sauce, sugar, and water in a bowl.
- 3
Heat oil in a wok. Sear meat until cooked. Push to side.
- 4
Scramble eggs in the pan.
- 5
Add noodles and sauce. Toss on high heat to caramelize.
- 6
Add chinese broccoli and garlic. Stir-fry until tender-crisp.
- 7
Serve with a dusting of white pepper.
About This Recipe
The distinctive aroma of smoky noodles and savory sauce is the calling card of Pad See Ew, a beloved fixture in the Thai culinary landscape. While often found nestled amongst bustling street food stalls, its roots trace back to Chinese stir-frying traditions, adapted and embraced within Thai cuisine. What elevates this dish beyond a simple stir-fry is the interplay of textures and flavors: the delightfully chewy, slightly charred wide rice noodles, the tender protein, the subtle bitterness and crunch of Chinese broccoli, and the creamy richness of scrambled egg, all bound by a glossy, umami-rich sauce. Achieving the quintessential 'wok hei' – the elusive 'breath of the wok' – is paramount, requiring intense heat to caramelize the noodles and impart that signature smoky character. Fresh wide rice noodles are truly the star, offering superior texture, while a precise blend of regular and dark soy sauces, alongside oyster sauce and a touch of sugar, creates the iconic sweet-savory balance. While chicken or beef are common, shrimp or even tofu make delicious alternatives. Serve immediately to savor its fresh-from-the-wok perfection, perhaps with a sprinkle of white pepper or a small dish of prik nam pla (fish sauce with chilies) for an extra kick.
Tips & Tricks
- • For truly authentic Pad See Ew, ensure your wok or large skillet is screaming hot before adding the noodles. This high heat is crucial for developing 'wok hei' – that smoky, slightly charred flavor that defines the dish – and preventing the noodles from sticking or becoming mushy.
- • If fresh wide rice noodles (sen yai) aren't available, rehydrate dried wide rice noodles according to package directions, ensuring they are al dente and not overcooked. Tofu or shrimp can easily substitute chicken or beef for a delicious alternative.
- • Pad See Ew is best enjoyed fresh from the pan to preserve the noodle texture and smoky flavor. If you must store leftovers, refrigerate them promptly and reheat gently in a microwave or a lightly oiled pan, adding a splash of water to loosen the noodles.
- • Serve your Pad See Ew immediately, garnished with a sprinkle of extra white pepper. A traditional accompaniment is a small bowl of Prik Nam Pla (fish sauce with sliced chilies) or chili vinegar on the side for those who prefer an added layer of spicy tang.
Nutrition Facts
Per serving (approximate)