Pad See Ew – The popular Thai stir-fried noodles straight from the streets of Thailand are made at home! While Pad Thai is sweeter and more nutty, Pad See Ew is salty, balanced with a touch of sourness and a wonderful grill flavor that you can create at home!
Pad See Ew
Pad See Ew, which means “stir-fried soy sauce noodles”, is a very popular Thai street food and one of the most popular noodle dishes in Thai restaurants here in Australia.
Making a great Pad See Ew at home comes down to two things:
The right sauce. Basic recipes online will guide you to use little more than just soy sauce and sugar. Need a little more than that!
Caramelize the noodles – Getting a little caramelized on the noodles makes all the difference between “okay” and “wow, it’s just like you get in restaurants!”.
The trick? Remove the pop-up ingredients. Cook the noodles separately with the sauce. Fewer things in a wok (or pan) = easier to caramelize the noodles. At least at home. If you have a huge wok burner for a restaurant, you do not have to make the noodles separately!
What’s Going On Pad See Ew
I do not remember where I got the recipe from originally. Probably of David Thompson, the famous Australian chef who dedicated his life to mastering the art of Thai cooking. I have made it so many times over the years, I can almost make it with my eyes closed. (Not really … but you know what I mean!)
So I had to literally measure the ingredients properly to share the recipe!
1. Pad See Sauce Ew Component
Pad See Ew has a sweet-salty-touch of sour taste, and it is made by combining the following ingredients:
Dark soy sauce – For the taste and stain of noodles in dark heat.
Plain or light soy sauce – For seasoning (salt) and a little flavor. Most of the flavor comes from the oyster sauce and the dark soy sauce. More about different soy sauces and when you can swap what in this post about soy sauces.
Oyster sauce – A key ingredient, it’s like 10 differences of sauces mixed in one bottle!
Vinegar – For the sweet and salty balance. Some form of sour is a key ingredient in Southeast Asian cooking!
Sugar – For sweetness.
2. Pad See EW components
And here are the other ingredients for Pad See Ew:
Noodles – Pad See Ew is traditionally made with Sen Yai, which are wide, thin, fresh rice noodles that are not easily accessible. Even most Asian stores in Sydney do not sell them – you usually have to go to a Thai grocery store.
So it is quite acceptable, and no less delicious, to prepare them with any wide flat rice noodles. I use dried rice noodles marked as “Pad Thai” rice noodles (pictured below) because they are the widest available in the supermarket.
Once they are returned, they are actually Sen Yai noodles – just not that wide.
Chinese Broccoli / Guy Lan – This is a key authentic element in Pad See Ew. Also known as Gai Lan or Kai lan, it is leafy and looks quite different from broccoli, but you will notice a resemblance in the texture of the stems (hence the name).
If you do not find it, just substitute with other Asian greens, or a combination of broccoli or broccoli + spinach.
Chicken and egg – Feel free to use other proteins if you like. But chicken is by far the most popular.
How to make Thai stir-fried noodles
Usually when making stir-fried noodles, we toss everything together in one large pan or wok.
But for Pad See Ew done at home, I do things differently Best Duplicate the taste of a restaurant and minimize the breaking of noodles:
Cook chicken and vegetables first, then remove
Add noodles and sauce, mix into caramel (only 15 seconds), then add the chicken and vegetables again.
Reason: A unique flavor in Pad See Ew is the caramelization of the noodles. Restaurants and street vendors achieve this with specially powered gas stoves with a fiery heat that you will never find in a home kitchen. God One way To restore this caramelization on the noodles on a stove in this home kitchen clean the wok and cook the noodles separately – the noodles will caramelize in 15 seconds.
The second reason is that rice noodles break if you throw them away too much. Performing the two-stage casting makes it much easier and faster to disperse the sauce and bring the Pad See Ew together.
Believe me on this point. I made a lot of Pad See Ew at home in my time, and the two-stage projection is the easiest and most effective technique!
Garlic, chicken and Chinese broccoli are formed first Using a wok or large skillet over high heat, heat the oil and then fry the garlic until light golden. Add the chicken and then once it changes from mostly pink to white, add the Chinese broccoli stalks which take longer to cook than some of the leaves.
Once the chicken is cooked through (this should only take 2 to 3 minutes), toss in the Chinese broccoli leaves and cook for about 30 seconds until they are wilted.
Push everything aside To make room to scramble the eggs on the side. This is the traditional Thai way of mixing eggs at Pad See Ew!
Crack an egg Straight into the wok.
Egg Scramble – Then stir to devour it. Speed is the essence here – we want to madness Egg no sun side up egg!
Wok Rick Remove the chicken and vegetables to a plate. As mentioned above, the best way to cook Pad See Ew at home is to cook the noodles separately so we can get some caramelization on them. If we do not, then the noodles will simply stew instead of caramelizing.
Add noodles and sauce Into the wok.
Throw quickly For 1 to 1 1/2 minutes until the sauce is dispersed throughout the noodles and you see some caramelization at the edges.
Professional tip: You want to be quick here because the more you throw away, the more breakfast you have with noodles. You will notice that restaurants usually throw the noodles in the wok without using a wooden spoon or other mixing tool – this also helps minimize the breaking of the noodles.
Note on breaking noodles – However, you will get some breakage of noodles, which is normal / perfectly acceptable. Have you ever noticed how the wide, flat noodles at Pad See Ew served in Thai restaurants are not long strands? that’s how it is. In fact, traditionally, Pad See Ew is served in Thailand with a fork or spoon instead of noodles to make it easier to eat.
Add chicken and vegetables back – Once the noodles are caramelized, add the chicken and vegetables back inside. Let it toss quickly just to disperse, then serve!
As with all stir-fries, as soon as you start cooking, it moves very fast! So prepare everything and ready to throw in the wok because there is no time to walk around the kitchen!
If you want to add Fresh side, Try this Asian slowo – it’s a great pot that goes well with all Asian dishes. – Nagi x
Look how it’s made
Pad See Ew – Thai stir-fried noodles
preparation: 8 subtlety
to cook: 10 subtlety
Total: 18 subtlety
Dishes2 – 3 people
Tap or move the mouse to resize
Chinese broccoli – Cut edges, cut into 7.5 cm pieces. Separate leaves from the stems. Cut thick stems in half vertically so that they are no wider than 0.8 cm / 0.3 inches thick.
Noodles – Prepare according to package instructions and filter. Order it so they cook just before use – do not leave cooked rice noodles lying around, they will break in the wok.
sauce – Mix the ingredients until the sugar melts.
Heat oil: Heat 1 tablespoon oil in a very heavy skillet or wok over high heat.
Cook garlic and chicken: Add garlic, cook for 15 seconds. Add chicken, cook until it changes from mostly pink to white.
Chinese broccoli varieties: Add Chinese broccoli stalks, cook until chicken is almost done.
Chinese broccoli leaves: Add Chinese broccoli leaves, cook until just wilted.
Egg Scramble: Push everything to one side, break in an egg and prey.
Remove chicken from wok: Take out everything in the wok to a plate (clean itch wok).
Caramel Noodles: Return the wok to the stove, heat 2 tablespoons of oil over high heat until it starts to smoke (hot is the key!). Add noodles and sauce. Toss as few times as possible to scatter the sauce and cause the noodle edges to caramelize – about 1 to 1 1/2 minutes.
Add chicken back in: Quickly add the chicken and vegetables back, and stir to disperse. Serve immediately!
Easiest to use Wide and dried rice stick noodles. I use Pad Thai noodles, the widest that can be found in supermarkets.
Fresh rice noodles – Feel free to use, follow the instructions in Char Kway Teow to prepare the rice noodles for cooking.
Other noodles – Can be prepared with other noodles, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavors of the sauce.
2. Dark soy sauce Has a stronger taste than regular, light soy sauce, and stains the noodles brown. You can smooth with regular soy, but the noodles will not be dark and the taste will be a little less strong.
3. Plain soy sauce – I use Kickman. Or use a light soy sauce.
4. Chicken – You can replace the chicken with other proteins suitable for stir-frying, even tofu or prawns.
5. Chinese broccoli (Gai Lan, kai lan) If you do not find Chinese broccoli, you can substitute other leafy Chinese vegetables such as pak choy or bok choy. Or use broccoli – cut them in half lengthwise.
6. Nutrition Per serving, assuming 3 servings.
dose: 260PCalories: 510cal (26%)Carbohydrates: 73.4P (24%)protein: 25.1P (50%)Oil: 13.2P (20%)Saturated fat: 2P (13%)Cholesterol: 105Mg (35%)sodium: 406Mg (18%)potassium: 169Mg (5%)fiber: 1.6P (7%)Sugar: 2.9P (3%)vitamin: 9600IU (192%)Vitamin C: 75.1Mg (91%)calcium: 40Mg (4%)iron: 1.4Mg (8%)
Originally published 2014, updated 2016. Updated over the years with improved photos, adding ingredients and process photos as well as a recipe video. The recipe has also been updated with a more efficient cooking method – cooking the ingredients in two servings. There is no change in the ingredients, but yields better caramelization and easier to cook – read the post for an explanation.
More Thai take-out favorites
Love noodles? me too! See my entire collection of noodle recipes.
When Dozer ate a spicy piece of chili biltong !!