PAD SEE EW (THAI STIR FRIED NOODLES)

Pad See Ew (Thai Stir Fried Noodles) is a Chinese-influenced stir fried noodle dish that is commonly eaten in Thailand. It is also quite popular in Thai restaurants around the world. The name of the dish translates to “fried soy sauce” and it is very similar to the char kway teow (noodles) of Singapore and Malaysia. That’s the description from Wikipedia anyway.

Mine… the “Minkipedia” definition… Pad See Ew is a soft charred wide rice noodle dish that’s sweet, salty and one of the most awesome Thai street foods. The key to a successful Pad See Ew is an extremely hot wok or heavy bottom pan that gives that char effect. Just like Pad Thai, cooking Pad See Ew will go quick, so remember there’ll be no time to stop and text, answer the phone or drop laundry into the washer. We made it at my Thai friend’s house, P’ Am (P’ in Thai means older brother or sister). She’s got this perfect giant seasoned wok and is the best Thai cook in town, you never leave hungry when you go to her house.

For the meat, you can use any protein you want, pork, beef, chicken are the popular choices. You can go the extra mile by marinating the thinly sliced meat in mixture of Oyster Sauce, Golden Mountain Seasoning Sauce, sugar and corn starch for a few hours. But if you don’t have time, no worries.

For the veggie, I love Chinese broccoli but if you can’t find it, regular broccoli will do just fine. Don’t be surprised if some Thai restaurants add sliced carrots to it, don’t ask me why. I seriously don’t know. ha! I like to separate stems and leaves of the Chinese broccoli and for a reason, we’ll put the stems in first since it takes longer to cook them and the leaves go in later. This way, we’ll never end up with mushy veggies.

For the sauce, the star is the Dark Sweet Soy Sauce or “see ew”, it’s a must and there’s no substitution for it. There’s also Oyster Sauce and Golden Mountain Seasoning Sauce. You can mix all of them together in a little bowl with the sugar so they’re ready.

We use these sauces a lot in Thai/Asian stir fried dishes, so don’t think you’ll be wasting them. You can find those recipes in the Thai & other Asian recipe index and here’s the link, Thai & other Asian recipes.

Last but not least, the noodles. If you can find fresh wide rice noodles from your local Asian store, that’s awesome. If not, dried rice noodles are o.k., too. Just soak them in hot tap water until soft. I find cooking them in boiling water makes them too soft and mushy when you cook them in the pan.

Here’s what the fresh wide rice noodles look like. You may need to pull to separate each noodle by hands if they stick together.

Once you’ve got everything prep, you’re ready to go.

Let’s cook some food!

Heat vegetable oil in a large heavy bottom pan or wok over high heat.

Add minced garlic, cook for 10-15 seconds.

Add the meat, stir until almost cooked through.

Add the eggs, break and scramble.

Add the broccoli stem, stir until just cooked.

Add the noodles and the “see ew” sauce mixture.

Stir until combined. Add the Chinese broccoli leaves. Stir and cook until just wilted.

That’s it, you’ve got homemade Pad See Ew (Thai Stir Fried Noodles)!

Serve hot and enjoy!

I really hope you give this recipe a try, and please let me know how you like it. The recipe card and comment box is below.

PAD SEE EW (THAI STIR FRIED NOODLES)

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Mink

Recipe type: Stir Fried Noodles

Cuisine: Thai

Serves: 4

Ingredients

• 4 cups fresh wide rice noodles
• 2 cups thinly sliced pork, beef or chicken
• 4 cups of Chinese broccoli (cut into 2-inch pieces, separate stems and leaves)
• 4-5 garlic cloves, minced
• 3 eggs
• 4 tablespoons vegetable oil
• 2 tablespoons Dark Sweet Soy Sauce
• 2 tablespoons Golden Mountain Seasoning Sauce
• 1 tablespoon Oyster Sauce
• 1 tablespoon sugar

Instructions

1. Mix the sauces and sugar in a small bowl.
2. Heat vegetable oil in a large heavy bottom pan or wok over high heat. Add minced garlic, cook for 10-15 seconds.
3. Add the meat, stir until almost cooked through.
4. Add the eggs, break and scramble.
5. Add the broccoli stem, stir until just cooked.
6. Add the noodles and the "see ew" sauce mixture.
7. Stir until combined. Add the Chinese broccoli leaves. Stir and cook until just wilted. Serve hot. Enjoy!

Notes

If you can't find fresh wide rice noodles, you can use dried noodles. Soak them in hot tap water until soft. I find that if you cook them completely in boiling water, they become too mushy.
Also, if you can't find Chinese broccoli, regular broccoli will be fine.

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