Pad See Ew
Pad see ew, which directly translates to "stir-fried (with) soy sauce," is standard lunch fare among Thais and is very popular in restaurants outside of Thailand. My recipe incorporates flat rice noodles pan-fried with chicken, gai lan, and a special mixture of Siamese seasonings creating the ultimate comfort food perfect for any level of home cook.
- 3 Tablespoons dark soy sauce
- 1 Tablespoon oyster sauce
- 2 Tablespoons fish sauce
- 2 Teaspoons sugar
- 2 Tablespoons peanut oil
- 2 -3 cloves garlic, minced
- 2 eggs
- 2 Cups chopped chicken breast
- 2 -3 cups chopped Chinese broccoli (gai lan), cut into 3-inch pieces
- 4 Cups fresh rice noodles
- 1/2 Teaspoon white pepper
Calories Per Serving3975
Folate equivalent (total)142µg36%
- 1 (6 ounce) package rice stick noodles (rice vermicelli)
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 2 tablespoons dark soy sauce
- 2 teaspoons soy sauce
- 2 teaspoons distilled white vinegar
- 2 teaspoons white sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 5 ounces Chicken, broilers or fryers, thigh, meat only, raw
- 1 cup small broccoli florets
- 1 large egg
Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
Place a wok over high heat add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
Add noodles and sauce fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.
Easy Vegan Pad See Ew
Pad see ew is one of the most popular noodle recipes in Thai cuisine. In general, stir fried noodle recipes are quick and easy to make. In this recipe, I mix everything together before cooking on a stove which make it easier. This version has no animal protein. Therefore, this dish is perfect for any type of diet.
1/2 lb of fresh rice noodles
Mixed vegetables such as carrot, kale, cabbage
- Add all condiments to the rice noodles and mixed everything together
- Add the oil in a deep skillet over medium high heat, then add the garlic to stir in the oil for 3o seconds
- Add mushroom and vegetables to stir in the skillet until soft
- Add the seasoned noodles to stir in the skillet until everything well- cooperated.
- Taste you food and adjust to fit your preference
- Remove from the stove and put on a lovely plate
- Sprinkle with the pepper and enjoy!
Flat fresh rice noodles are available at Asian super market in refrigerate area. Before you prepare the noodles, warm the noodles first and then separate the noodles in pieces. It will be easier when you stir frying the noodles.
Pad see ew ingredients
The noodles for pad see ew is one of the most important parts of this dish. Traditionally, pad see ew noodles are wide, flat rice noodles that have slightly crispy edges from stir-frying. You can use “fresh” or dried rice noodles for this recipe, however, it’s best eaten with wide noodles.
The type of “fresh” noodles I use for this recipe are pre-made and pre-cooked rice noodles from the grocery store that don’t require boiling to eat and they are typically in a non-refrigerated aisle or section. You can eat them straight away out of the bag. Please note, there are “fresh” noodles that STILL require boiling, but these are not the same type of noodles. Make sure to read the labels on the package before buying.
They come in different sizes (from full sheets to pre-cut noodles) and are similar to the rice paper sheets you eat at Korean bbq or cheung fun. I prefer buying the full sheets of fresh rice paper because I can cut the noodles how wide I want them. You can find these pre-made rice noodle sheets at H-Mart, 99 Ranch, and other Asian grocery stores.
Meat and other ingredients
Authentic pad see ew typically includes beef cuts of steak, but you can also use different types of protein-based on your preference: chicken, pork, shrimp, or tofu. For this recipe, I used flank steak because it was affordable and I was able to marinate it to give it extra flavor.
The other ingredients include gailan (or Chinese broccoli), eggs, and garlic.
Another key ingredient in any pad see ew recipe is a green leafy vegetable, called pak kana in Thai, which is almost the same as Chinese kailan or Chinese broccoli.
Additionally, pad see ew is usually made with chicken or pork, but you can really choose whatever meat you’d like to go with this recipe.
Pad See Ew – Thai Rice Noodles
Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes––like lo mein, pan-fried noodles and Drunken Noodles. It comes together quickly as long as all the ingredients are prepared ahead of time and ready to go into the wok! It’s no wonder this deliciously chewy Pad See Ew pan-fried rice noodle is a popular street food in Thailand.
Pad See Ew is similar to the Chinese Beef Chow Ho Fun. It’s just as delicious, but the ingredients for Pad See Ew and Chow Fun are slightly different. Instead of the mung bean sprouts and scallions you find in Beef Chow Fun, Pad See Ew calls for Chinese broccoli and fish sauce.
Every time I serve any kind of wide rice noodle dish (Pad See Ew included) there are never any leftovers, and family and friends always have rave reviews. This recipe makes enough for two or three hungry people, but if you really want restaurant or street food quality wok hei flavor in your Pad See Ew, then you may want to cook this dish in two batches.
This dish also calls for a handful of Asian pantry ingredients that may be a bit tricky to find–namely fish sauce, Thai soy sauce, and Thai black soy sauce. Click on the links in the ingredients list to check out our comprehensive ingredients glossary. Pad See Ew is easy to whip up at home once you’ve got the right ingredients.
Now that we’ve gotten the brass tacks out of the way, let’s cook!
For the steak & marinade, you’ll need:
- 8 ounces flank steak, sliced into ⅛-inch thick slices
- 1 teaspoon Thai black soy sauce (Thai soy sauce is saltier than Chinese brands)
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch or tapioca starch
For the rest of the dish, you’ll need:
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- 2 teaspoons Thai soy sauce or regular 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 dried rice noodles)
- 4 tablespoons vegetable oil
- 3 cloves garlic, sliced thinly
- 3 cups of Chinese broccoli, cut into 2-inch pieces
- 2 large eggs, slightly beaten
Note: Cooking this dish in two steps is a good idea to ensure you maintain high heat levels and get some good wok hei going! One word of caution is that you will need a strong exhaust fan when cooking this dish. That or someone to man a fan by your smoke detectors.
To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.
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.
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.
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. 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.
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.
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).
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.
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.
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.
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.
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!
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How to Cook Pad See Ew &ndash Step by Step Notes
Why we do what we do in each step!
Marinate your proten &ndash in this recipe we use pork but you can swap it for chicken, beef or seafood
Step 1 &ndash Marinate the Protein
Slice the meat quite thinly so it will cook quickly. Marinate with soy sauce and oyster sauce in order to get plenty of taste deep into the flesh.
We just marinate while we prepare everything else &ndash for about 15 minutes or so at room temperature which works well enough. If you want to marinate for longer for even more taste then refrigerate to restrict any undesirable bacteria build-up which occurs at room temperature.
Separate the noodles and marinate in dark soy sauce (see ew sauce)
Step 2 &ndash Preparing the Noodles
If you are lucky enough to have fresh store-bought noodles then they will likely be quite tightly packed together. Use your palm to gently squash the lump of noodles and they will partially separate. You won&rsquot need to do this with homemade noodles.
Gently tease the individual noodles apart and place on a dish ready for cooking.
If dried noodles are all you can reasonably find then these must be rehydrated &ndash follow the packet directions and remove before fully cooked as they will cook more when you stir-fry them.
Drizzle the flat rice noodles with Dark Soy Sauce and mix in the sauce to coat the noodles and let them sit for a bit.
Blanch the greens to slightly soften and improve color
Step 3 &ndash Prepare the Green Vegetables
Thais use young kale mostly for the green vegetable but Chinese broccoli is quite similar, in fact, a little less bitter, and works really well.
We want the crunchiness of the stems in the dish but not so much of the leafy part. So pick the youngest bits and cut back the stems to the tender section closest to the leaf &ndash peeling any tough parts of the stem that remain. Trim back the leaf by cutting top to base diagonally to reduce the amount.
Blanch the green vegetables in boiling water for a minute or two to partially cook for tenderness (but keeping the crunch). Blanching also brings out the green color of the vegetable for a visually better end result.
FYI it is also a great method to improve the quality of your fresh frozen vegetables, bu I digress.
Stir fry the Meat to Cook about 80% &ndash The marinated meat will finish cooking when stir fried at the end of the process
Step 4 &ndash Stir Fry to Partially Cook the Meat
Crush the garlic to help release the oils and stir-fry in a little hot oil until aromatic which indicates the oil is now well infused with the garlic oils.
Stir-fry one the marinated meat in the garlic and oil seasoned with a little soy sauce to brown and cook to about 90%. Remove from the pan (leaving any residual oil) to give plenty of space for browning the noodles in the next step.
You can cook the meat in batches or in individual portions which I prefer because it is easier to portion out before cooking as is needed for the following step.
Cook the noodles and egg together
Step 5 &ndash Cooking the Noodles with Egg
We suggest that the noodles are cooked portion by portion to maximize the surface area of noodles touching the pan for browning. If you cook them all together you will likely end up with a big clump of noodles and not much browning.
Turn the heat to the highest setting and wait a few moments for the pan to get even hotter. Home cooks are at a disadvantage to restaurants and street vendors as they use high heat output burners which domestic burners cannot compete with. So you will need to get your timing right here, use a high smoke point oil, and get your pan as hot as possible!
Crack an egg into the hot, not quite smoking, oil and immediately add in the dark soy sauce coated noodles and begin to stir to mix in the noodles and egg. Allow the noodles to sit in the pan to brown a little and flip.
Take care not to overwork the noodles as it is easy for them to break up which is not what we want.
You have a balancing act here between getting some browning on the noodles without making them too tough. They will get more tough and chewy the longer they cook. The flash heat cooking of high output burners avoids this since the pan is so much hotter and browns the outside of the noodle quickly without making it too rubbery.
Finished Dish of Pad See Ew Plated
Step 6 &ndash Finishing Up
As soon as the noodles are browned a bit, waste no time to add a portion of the meat as well as a portion of the greens to the noodles and quickly stir fry just long enough to heat through.
Do not cook too long as the noodles will get rubbery and too chewy.
Serve and cook up the next portion.
If you have your ingredients portioned for cooking, and you do want to be prepared before you start, then the cooking of each portion takes only a couple of minutes.
Vegetable Pad See Ew (Thai Rice Noodles)
Skip the meat and go lighter with this yummy pad see ew recipe!
- Author:Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 people 1 x
- Category: Noodles
- Method: Stir frying
- Cuisine: Thai
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 1 cup shiitake mushrooms or button mushrooms (cut into strips)
- 2 cups broccoli (chopped bite size)
- 1 large egg (lightly whisked)
- 8 ounces dry rice stick noodles or wide rice noodles
- 1/2 teaspoon chili powder (to taste)
For the sauce
- Put the ingredients for the sauce into a bowl and stir. Set aside.
- Boil or soak noodles according to instructions on the package. Note: If there are no instructions, soak the rice noodles in boiling hot water and cover with a lid for 10-12 minutes. Drain and set aside.
- In a large pan, add oil and garlic and fry for 1 minute.
- Add shiitake mushrooms and broccoli and cook for 2 minutes.
- Push vegetables to one side of the pan and add egg to the empty side. Using chopsticks or a spatula, quickly stir the eggs until it’s scrambled and mix it in with the vegetables.
- Add noodles and toss well. Stir in the sauce and toss until the noodles are evenly coated.
- Sprinkle chili powder and ground white pepper and toss well. Serve hot.
This vegetable pad see ew will keep refrigerated for up to 2 days.
Keywords: recipe, main, stir fry, Asian
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originally published April 12, 2017 &mdash last updated April 9, 2019 // 6 Comments
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6 Comments on &ldquoVegetable Pad See Ew (Savory Thai Stir Fried Noodles)&rdquo
This didn’t taste like pad see ew that I’ve had at restaurants, but it was delicious! It also didn’t have much sauce, but that’s a preference and easily adjusted.
I love chinese food. This is on my list to try. Thank you.
The simplicity of this recipe cannot be beat. I think I might get some dark soy sauce, as I think it would have added a depth that I think I needed. I also ended up adding another hand of broccoli and mushroom, as well as another egg. This is more a “stuff”-to-noodle ratio preference! Overall, the flavor was great!
I’ve been looking for a vegetarian Asian dish. This looks so simple and yummy. Can’t wait to try!
I’ve GOT to bookmark this. My wife is going to love this!
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Shrimp Pad See Ew
When I was in my 20&rsquos, living in Chicago, my good friend, Carol, took me to her &ldquosecret&rdquo Thai restaurant. I say secret because she didn&rsquot want the word to get out and risk it getting popular, and thus crowded. It was in the lobby of a transient hotel, for Pete&rsquos sake. Regardless, it was usually full when we stopped in for our Thai fix. And that fix always included Pad See Ew.
Pad See Ew is a Thai stir fried noodle dish with soy sauce, it&rsquos sweet and salty and literally translates to &lsquofried soy sauce&rsquo. It is sweeter and milder than the other popular noodle dish on the menu everywhere, Pad Thai.
It&rsquos traditionally made with beef and Thai broccoli, and that&rsquos what we got at the transient hotel restaurant, Sukhumvit, which is no more. A platter would arrive and we&rsquod scour the condiments on the table and immediately go for the chopped peanuts and some vinegar with chilies steeping in it. Just really good, and definitely our favorite dish.
Maybe 14 years ago, or so, I stumbled upon a recipe for pad see ew that uses shrimp, and that&rsquos how I started making this iconic Thai dish at home. It&rsquos not hard, but you most likely won&rsquot have the ingredients on hand, a trip to an Asian grocery will be necessary
I find the regular grocery stores just don&rsquot have everything I need.
Instead of the Thai broccoli, in this version I use baby bok choy. I just trim the ends and it pretty much separates into pieces. It&rsquos a great alternative and I think I like it better than the broccoli. I sprinkle the finished dish with chopped peanuts and thinly sliced Thai red bird chilies (no real need for the vinegar, but I&rsquoll footnote how to make that).
Pad See Ew is typically made with wide rice stick noodles. I usually have some dry rice stick noodles on hand, but I didn&rsquot have the wide ones. Try not to use really thin ones, like vermicelli. And if you can find fresh ones, even better.
Thai stir fried noodles with soy sauce, shrimp and baby bok choy. Meathead loves this Shrimp Pad See Ew. I think Carol would, too. Best, Kelly🍴🐦
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UPDATED: Originally posted in November, 2016, spruced things up a bit in February, 2020, no changes to original copy.
These short, flat, wide rice noodles are shockingly hard to find.
It took me quite a while to find them and I went to an Asian grocery store to get them.
They don&rsquot always have them either which boggles my mind.
I like to keep it authentic and just like the restaurant so I was determined to find them!
However, if you can&rsquot, you can just use the regular rice noodles that are easily found at any grocery store.