Pad see ew is a popular stir-fried noodle dish from Thailand. Made quickly over a hot wok, wide rice noodles are cooked with fresh gai lan (Chinese broccoli), egg, protein (beef, chicken, shrimp or tofu), and a soy sauce-based sauce.
You’ll likely need to make a trip to your Asian supermarket to stock up on ingredients, but then this dish can be ready in 20 minutes for a delicious takeout-style meal at home.
Pad See Ew vs. Pad Thai
While both are made with rice noodles, pad see ew uses wider noodles and has a charred and slightly sweet soy sauce flavor. Pad Thai has a brighter and crunchier texture and is often made with peanuts, crisp vegetables like carrots and bean sprouts and flavored with tamarind and lime juice.
Both popular Thai recipes involve stir-frying noodles with vegetables, sauce and a scrambled egg, but the chewiness of the wide pad see ew noodles make it extra comforting.
How to Make Pad See Ew
Ingredients
This recipe makes enough for 2 people.
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon Golden Mountain sauce (If you can’t find this ingredient, substitute more soy sauce.)
- 1/2 tablespoon fish sauce
- 2 teaspoons black soy sauce (I use Dragonfly brand with the orange cap)
- 1 tablespoon brown sugar
Assembly:
- Choose one protein: 6-8 uncooked peeled medium shrimp; 1 small chicken breast half, cut into 1-in. cubes; 4 ounces uncooked flank steak, cut into 2-in. strips; 1/3 block firm tofu, cut into 1-in. cubes
- 4 stalks gai lan (Chinese broccoli)
- 8 ounces fresh wide rice noodles (I use Nona Lim or Southern California Fresh Rice Noodle)
- 2 cloves garlic, chopped
- 1 egg
- White pepper
- Neutral cooking oil like vegetable, canola or avocado
Tools You’ll Need
- Wok: Ideally you’ve got a wok that conducts heat easily and creates a nice sear on your noodles; however, if you don’t have one, a wide non-stick pan with high sides can work.
- Cooking chopsticks: Use long chopsticks like this when stir-frying for better control than a spatula can offer.
- Santoku knife: Taste of Home food editor James Schend uses this chef’s knife for all kinds of food prep; it’s one of his staples.
Directions
Step 1: Make the sauce
Mix sauce ingredients (from soy sauce through brown sugar) in a bowl and set aside.
Editor’s Tip: Use one of our Test Kitchen’s favorite soy sauce brands.
Step 2: Prep your ingredients
Prepare the protein of your choosing by chopping it into bite-sized pieces or strips. Prepare vegetables by mincing garlic and chopping gai lan at an angle into one-inch pieces.
Finally, open your package of rice noodles and carefully separate them to ensure they don’t clump together when stir-fried.
Step 3: Cook your protein
Heat a wok on high. Add a tablespoon of neutral oil and then your protein. Stir occasionally until protein is fully cooked, then place on a plate to rest while you cook the rest of the ingredients.
If there’s any residual juice or oil, clean that out before starting to cook your noodles and vegetables.
Step 4: Stir-fry the remaining ingredients
To the same wok, add a tablespoon of neutral oil and immediately add chopped garlic. Once the garlic begins to turn light brown, add gai lan and let cook for 30 seconds, tossing constantly.
Carefully crack the egg into the pan and toss to scramble, about 15 seconds. As the egg begins to set, add the noodles and toss again before drizzling the sauce over everything.
Continue stirring until the sauce is well incorporated, then let the ingredients sit 30 seconds without stirring to allow the noodles and vegetables to get that classic char. Toss again, letting it char another 30 seconds more so the noodles develop flavor. Turn the heat off once the noodles are cooked and vegetables are tender.
Serve the pad see ew with a small amount of white pepper, if desired.
Tips for Making Pad See Ew
- Prepare all of your ingredients ahead of time. This dish comes together so quickly that having your vegetables chopped, sauce mixed and noodles separated will ensure that nothing burns. You’ll thank yourself later!
- Be sure your fresh rice noodles are at room temperature before you begin. If they’re stiff from being in the fridge, rinse them under hot tap water or microwave for 30 seconds right before you stir-fry the dish.
- It’s important to have a hot pan. This allows the noodles, vegetables, and protein to cook quickly without overcooking. If you don’t have a wok, just be sure to have the heat set to high.
- Don’t overcrowd your pan or the noodles will overcook. If your pan is on the small side, cook the garlic, eggs and gai lan separately from the noodles.
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The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
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Spicy Thai Coconut Chicken Soup
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan
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I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
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I found this recipe years ago and immediately served it for a company dinner. It’s easy and fun and takes only minutes to cook, but it makes a fancy entree for special occasions. The peanut butter and soy sauce lend a nice Asian flavor. —Lisa Mahon Fluegeman, Cincinnati, Ohio
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Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
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Shrimp Pad Thai
You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. —Elise Ray, Shawnee, KansasThe post How to Make Pad See Ew appeared first on Taste of Home.
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