Pad See Ew Recipe

Pad See Ew – the popular Thai stir fried noodles straight from the streets 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 flavour which you can create at home!

Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia.

Pad See Ew – Thai Stir Fried Noodles

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, 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 restaurants to assure you that there is no compromise on flavour!KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don’t, the noodles will just stew and your dish will lack flavour!

Prep: 8min

Total: 18min

Yield: 2

Serving Size: 260 g

Nutrition Facts: servingSize 260 g, calories 510 kcal, Carbohydrate 73.4 g, Protein 25.1 g, Fat 13.2 g, Saturated Fat 2 g, Cholesterol 105 mg, Sodium 406 mg, Fiber 1.6 g, Sugar 2.9 g

Ingredients:

• 200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
• 2 tsp dark soy sauce ((Note 2))
• 1 1/2 tbsp oyster sauce
• 1 tbsp light soy sauce ((or all purpose, Note 3))
• 2 tsp white vinegar ((plain white vinegar))
• 2 tsp sugar ((any type))
• 3 tbsp peanut or vegetable oil (, separated)
• 2 cloves garlic cloves, very finely chopped
• 1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
• 1 large egg
• 4 stems Chinese broccoli ((Note 5))

Instruction:

1. Sauce – Mix ingredients until sugar dissolves.
2. Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Pad See Ew

Pad See Ew, a Thai dish of stir-fried wide rice noodles with Chinese broccoli, egg, and beef, is a popular Thai street food that you can also make at home!

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 534 kcal, Carbohydrate 48 g, Protein 25 g, Fat 27 g, Saturated Fat 19 g, Cholesterol 154 mg, Sodium 1132 mg, Fiber 4 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 8 ounces flank steak ((thinly sliced))
• 1 teaspoon Thai black soy sauce ((or regular light soy sauce))
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch ((or tapioca starch))
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• 2 teaspoons Thai soy sauce ((or regular light soy sauce))
• 1 tablespoon Thai black soy sauce
• 1 teaspoon fish sauce
• Freshly ground white pepper ((to taste))
• 1 pound fresh wide rice noodles ((you can also use 8 ounces dried rice noodles))
• 4 tablespoons vegetable oil
• 3 cloves garlic ((sliced thinly))
• 3 cups Chinese broccoli ((cut into 2-inch/5 cm pieces))
• 2 large eggs ((slightly beaten))

Instruction:

1. To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.
2. For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.
3. Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.
4. The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home. If either of these options don’t work, then use dried rice noodles but remember to halve the dried amount – 8 ounces of dried noodles to rehydrate to 16 ounces. Also, if using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.
5. Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat. Sear the beef until it is 80% cooked through, and transfer back to the marinade bowl.
6. Add another tablespoon of oil to the wok and stir in the garlic. Immediately add the Chinese broccoli and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning).
7. Next, spread the noodles around the wok. Continue to work quickly–your wok should be at the highest heat setting. Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds. Add the beef back to wok.
8. Push the mixture to one side to let the empty side of the wok heat for 10 seconds. Add another tablespoon of oil to the wok, and add the beaten eggs. Wait 5 seconds for them to begin to cook. Scramble the eggs for another few seconds, breaking them up into smaller pieces.
9. If your wok is not sizzling at this point, it probably means that your burner is not hot enough. Be patient, and the heat should “catch up.” Stir-fry the mixture just enough so the noodles heat up evenly, but don’t break into small pieces. Make sure you use your wok spatula to scrape the bottom of the wok so the noodles don’t stick.
10. As the wok heats up, you will notice that the food will stick to it less readily! But if you need to, you can add a little oil to make it easier to stir-fry.
11. Continue cooking, stirring less frequently (so the noodles get slightly caramelized, creating that restaurant-style flavor) for another 1 to 2 minutes, or until the noodles are heated through. Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!

Pad See Ew Recipe ผัดซีอิ้ว – Hot Thai Kitchen

FAQ

What’s the difference between Drunken Noodles and pad see you?

What is the difference between Pad See Ew and Pad Thai?

Why is Pad Thai so high in calories?

What is Pad Woon Sen made of?