Pad See Ew – the universal Thai stir fried noodles instantly from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a contact of sour and a amazing chargrilled flavour that you possibly can create at home!
Close up of Pad See Ew noodles on a plate with chopsticks, in a position to be eaten
Pad See Ew
Pad See Ew, which potential “stir fried soy sauce noodles, is an ultra universal Thai highway meals meal and perhaps most likely some of the foremost universal noodle dish at Thai restaurants in Western countries.
You would possibly have tried and been disappointed through way of unique recipes within the past. It all comes down to the sauce. You must get the sauce right!
I can’t matter the place I originally got the recipe from. Probably from David Thompson, the noted Australian chef who has dedicated his life to gaining knowledge of the art of Thai cooking. I’ve made it so many instances over the years, I can virtually make it with my eyes closed. (Not really….but you realize what I mean!)
So I needed to really degree the meals effectively to share the recipe!
Chopsticks pulling up Pad See Ew
What is going in Pad See Ew
Here’s what you would like for Pad See Ew. You can discover all those meals in enormous supermarkets nowadays!
PAD SEE EW SAUCE
Pad See Ew has a sweet-savoury-touch-of-sour flavour, and here’s made with a mix of here ingredients:
Dark soy sauce – for flavour and staining the noodles a darkish brown
Ordinary or faded soy sauce – for seasoning
Oyster sauce – key ingredient, it’s like 10 difference sauces combined up in a single bottle!
Vinegar – to stability the candy and savoury
Sugar – for sweetness
Ingredients in Pad See Ew sauce
Noodles for Pad See Ew
Pad See Ew is traditionally made with Sen Yai, which are wide, thin contemporary rice noodles that should no longer simply accessible. Even most Asian shops in Sydney don’t promote them – you typically ought to move to a Thai grocery store.
So it’s perfectly acceptable, and simply as delicious, to make them with any broad flat rice noodles. I use dried rice noodles labelled as “Pad Thai” Rice Noodles (pictured below) simply due to the fact they’re the widest handy on the supermarket.
Once rehydrated, they’re essentially Sen Yai Noodles – simply no longer fairly as wide.
This is a key genuine aspect in Pad See Ew. Otherwise recognized as Gai Lan or Kai lan, it’s leafy and seems to be fairly unique to broccoli, but you’ll discover a similarity within the feel of the stems (hence the name).
If you can’t discover it, simply sub with unique Asian greens, or a mix of broccoli or broccolini + spinach.
EGG AND CHICKEN
Feel unfastened to make use of unique proteins in case you happen to wish. But fowl is through way of far most likely some of the foremost popular.
Ingredients in Pad See Ew
How to make Thai Stir Fried Noodles
Usually while making stir fried noodles, we toss everything collectively in a single big pan or a wok.
But for Pad See Ew made at home, I do issues differently to greatest replicate a cafe flavour and minimise noodle breakage:
Cook fowl and vegetables first, then remove
Add noodles and sauce, toss to caramelise (just 15 seconds), then upload fowl and vegetables again in
Reason: A signature flavour in Pad See Ew is the caramelisation of the noodles. Restaurants and highway owners acquire this with tremendous powered gasoline stoves with fiery warmth that you’ll through way of no potential discover in a dwelling kitchen. The merely approach to replicate that caramelisation on the noodles on a dwelling kitchen range is to declutter the wok and practice dinner the noodles separately – the noodles will caramelise in 15 seconds.
The unique motive is that rice noodles destroy in case you happen to toss them too much. Doing the two-stage toss makes it a lot simpler and quicker to disperse the sauce and convey the Pad See Ew together.
Trust me in this point. I’ve made a LOT of Pad See Ew at dwelling in my time, and the two-stage toss it the simplest and most high-quality technique!
COOKING EGGS – THE THAI WAY!
Also worth of be aware – you’ll love the method the egg is cooked in Pad See Ew! Using a normal Thai technique, the unique meals within the wok/skillet are driven to the aspect to make room to scramble the egg, then combined up with everything else.
Pad See Ew in a wok, contemporary off the stove
As with all stir fries, as soon as you jump cooking, it strikes very fast! So have everything willing and in a position to throw into the wok simply due to the fact there’s no longer time to be scrambling round the kitchen!
If you desire so as to feature a contemporary side, strive this Asian Slaw – it’s a huge all rounder that is going with all Asian foods. – Nagi x
MORE THAI TAKEOUT FAVOURITES
Pad Thai – really simply like takeout!
Thai Red Curry and Green Curry
Thai Fish Cakes
Chicken Satay with Peanut Sauce
Thai Fried Rice
Browse the Thai recipe collection
AND MORE GREAT NOODLES!
Char Kway Teow
Browse the Noodle recipes collection!
Close up of Pad See Ew noodles on a plate with chopsticks, in a position to be eaten
Pad See Ew – Thai Stir Fried Noodles
Pad See Ew (which potential Stir Fried Soy Sauce noodles) is one in every of most likely some of the foremost universal Thai highway foods. Traditionally made with Sen Yai which are wide, thin rice noodles which should no longer that simple to come by. So use dried rice noodles rather – I’ve eaten sufficient Pad See Ew at Thai restaurants to guarantee you that there could be no longer any compromise on flavour!
200g / 7 oz dried broad rice stick noodles , or 15 oz / 450g contemporary broad flat rice noodles (Sen Yai) (Note 1)
2 tbsp darkish soy sauce (Note 2)
2 tbsp oyster sauce
2 tsp soy sauce (all aim or light, Note 3)
2 tsp white vinegar (plain white vinegar)
2 tsp sugar (any type)
2 tbsp water
3 tbsp peanut or vegetable oil , separated
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz fowl thighs (boneless, skinless), sliced (Note 4)
1 enormous egg
4 stems Chinese broccoli (Note 5)
Chinese Broccoli – trim ends, cut into 7.5cm/3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 0.8cm / 0.3″ thick.
Noodles – Prepare according to packet directions and drain. Time it so they’re cooked simply earlier than utilizing – don’t depart cooked rice noodles mendacity around, they destroy within the wok.
Sauce – Mix meals till sugar dissolves.
Heat 1 tbsp oil in a really enormous heavy primarily founded skillet or wok over excessive heat.
Add garlic, practice dinner 15 seconds. Add chicken, practice dinner till it principally modifications from pink to white.
Add Chinese broccoli stems, practice dinner till fowl is virtually cooked through.
Add Chinese broccoli leaves, practice dinner till simply wilted.
Push everything to at least one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
Return wok to stove, warmth 2 tbsp oil over excessive heat.
Add noodles and Sauce. Toss as few instances as potential to disperse Sauce and make edges of noodles caramelise.
Quickly upload fowl and veg again in, and toss to disperse. Serve immediately!
1. Noodles – Pad See Ew is traditionally made with Sen Yai contemporary rice noodles which are wide, flat rice noodles. These are tricky to deal with and fairly tricky to find, even at Asian grocery shops – you ought to move to a Thai grocery store.
Easiest to make use of wide, dried rice stick noodles. I use Pad Thai noodles, the widest you possibly can discover at supermarkets.
Fresh rice noodle – Feel unfastened to use, observe the directions in Char Kway Teow to practice the rice noodles for cooking.
Other noodles – might be made with unique noodles, contemporary or dried, rice or egg noodles. However, I don’t suggest utilizing vermicelli as it’s too thin for the stable flavours of the sauce.
2. Dark soy sauce has a more appropriate flavour than normal and faded soy sauce, and stains the noodles brown. Can sub with normal soy, but noodles will no longer be as darkish and flavour might be just a little a good deal less strong.
3. Normal soy sauce – I use Kikkoman. Or use faded soy sauce.
4. Chicken – You can exchange the fowl with unique proteins exact for stir frying, even tofu or prawns.
5. Chinese Broccoli (Gai Lan, kai lan)If you cannot discover Chinese broccoli, you possibly can exchange with unique leafy Chinese vegetables akin to pak choy or bok choy. Or use broccolini – cut them in half lengthwise.
6. Nutrition per serving, assuming 3 servings.
Serving: 260gCalories: 510kcal (26%)Carbohydrates: 73.4g (24%)Protein: 25.1g (50%)Fat: 13.2g (20%)Saturated Fat: 2g (13%)Cholesterol: 105mg (35%)Sodium: 406mg (18%)Potassium: 169mg (5%)Fiber: 1.6g (7%)Sugar: 2.9g (3%)Vitamin A: 9600IU (192%)Vitamin C: 75.1mg (91%)Calcium: 40mg (4%)Iron: 1.4mg (8%)