This Thai noodle dish brings together wide rice noodles, the freshness of Chinese broccoli, and your choice of protein, all stir-fried in a savory sauce that’s a little sweet, a little salty, and full of umami.
Pad See Ew is right at the heart of Thailand. It is a beloved street food classic that has captured the hearts of food lovers all over the world.
I love Asian stir fries and food so much, and tend to make them so often, that Jason sometimes teases me that I should start a new site named “A Dash of Soy” or something. (We’ve since found out that that website already exists.)
From our regular Asian stir frys like Kung Pao Chicken, Beijing Beef, and Hunan Shrimp to Asian classics like Pork Adobo, Bulgogi and Bun Cha, I simply can’t get enough of these umami flavors.
Today’s popular Thai stir fry is one of the simplest thing you will ever wok, but its loaded with tons of good old flavors that can rival any of your local restaurants.
What is Pad See Ew?
Pad See Ew is a popular Thai stir-fried noodle dish known for its distinct flavors and textures. The name literally means “stir-fried (Pad) soy sauce (See) noodles (Ew)” in Thai. Wide rice noodles are stir-fried with a protein, commonly chicken, pork, beef, or shrimp, along with Chinese broccoli (or a similar green vegetable) in a mix of soy sauce, dark soy sauce, oyster sauce, and sometimes a hint of sugar. Eggs are often scrambled into the noodles, making it more delicious. It’s cooked on high heat in a wok, giving it distinctive, charred smoky taste. Unlike Pad Thai, which is tangy and has nuts, Pad See Ew is sweeter and more umami in flavor. It usually comes with chili vinegar on the side, so you can make it as spicy and tangy as you like. Pad See Ew’s roots goes back to the influence of Chinese immigrants in Thailand. These immigrants brought with them their cooking traditions of stir-frying and the use of soy sauce, which got blended with local Thai ingredients and cooking methods. This led to dishes like Pad See Ew and Drunken Noodles (Pad Kee Mao), which combine the techniques and flavors of both Chinese and Thai cuisines. As Pad See Ew became more popular, it became a big part of Thailand’s street food scene. People love it because it’s filling, made fast, and tastes great. Street vendors and local eateries mastered the art of quickly stir-frying the noodles with smoky charred perfection, serving them up as a filling, affordable meal.
Ingredients Needed
Flank Steak: Thinly sliced against the grain for tenderness. You can also use chicken, pork, or shrimp instead, adjusting cooking times as needed. Soy Sauce: For marinating the steak. It also goes in the stir fry sauce. Oil: Used for stir-frying. High smoke point oils like vegetable or canola are best. Garlic: Finely chopped. Eggs: Scrambled into the dish. Chinese Broccoli (Gai Lan): Its stems and leaves add crunch and veggie boost. Fresh Rice Noodles: The key component for texture. Fresh noodles are soft and chewy. If using dried rice noodles, soak them in hot water first to soften or follow package instructions. Pad See Ew Sauce: A mix of oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar. Pepper: Black or white pepper can be used to season the dish to taste. Prik Nam Som (Chili Vinegar): An optional condiment for adding spice and acidity. It’s simply a mix of chili peppers and vinegar.
Important Notes
Authentic Pad See Ew Recipe
- Marinate the Beef: Toss beef strips with 1 tablespoon of soy sauce. Allow to marinate while prepping the other ingredients.
- Prepare the Pad See Ew Sauce: Mix the oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar in a bowl. Set aside.
- Cook the Protein: Heat some oil in a wok or large skillet over high heat. Add the sliced protein (in this case, flank steak) and sear until just cooked. Remove and set aside.
- Add Garlic and Eggs: In the same wok, add a bit more oil if needed and sauté the garlic until fragrant. Add the eggs to the wok, and scramble until just set.
- Add the Vegetables: Toss in the Chinese broccoli stems and leaves, stirring briefly to combine with the eggs.
- Stir in the Noodles and Sauce: Add the rice noodles and prepared sauce to the wok. Stir-fry, ensuring the noodles are evenly coated with the sauce. Spread the noodles out and let them sit undisturbed for a few moments to get a slight char, then stir and repeat as necessary.
- Add Protein: Return the cooked protein to the wok, tossing everything together. Season with pepper.
- Serve: Remove from heat and serve immediately, with prik nam som or chili vinegar on the side if desired.
Tips for Success
Prep Ingredients Before Cooking: Have all your ingredients chopped, measured, and ready to go. Stir-frying is a fast process, and you won’t have time to measure or chop once you start cooking. High Heat is Key: Make sure your pan or wok is hot before adding your ingredients. The high heat gives the noodles that signature char and smoky flavor. Use a Well-Seasoned Wok or Non-Stick Pan: This prevents sticking and helps achieve an even cook on the noodles and ingredients. Don’t Overcook the Noodles: Overcooking can make them mushy. Aim for them to be soft yet chewy. Fresh is Best: If possible, use fresh rice noodles for the best texture. If using dried noodles, make sure they are properly rehydrated and softened before stir-frying. Prevent Sticking: If the noodles start sticking to each other after cutting, toss them lightly with a small amount of oil. This will help keep them separated during the stir-fry process. Add Pad See Ew sauce immediately to the noodles, this also loosens them. Handle them gently to avoid breaking them into smaller pieces.
How to Use Dry Rice Noodles
Fresh rice noodles have a better texture and flavor compared to dried ones. They’re softer and more pliable. Fresh noodles also absorb sauces and seasonings better. Saying all this you can still use dried rice noodles, if you don’t find fresh ones. Try to get the Pad Thai style noodles, which are wider in size. To prepare dried rice noodles, start by soaking them in hot water until they’re soft yet firm, which usually takes between 5 to 30 minutes depending on their thickness. Alternatively, you can briefly boil them, then immediately rinse under cold water to stop the cooking process and prevent sticking. Once drained, toss the noodles with a little oil to keep them separated. Pad See Ew, one of the simplest stir fry dishes in the world! All you need is correct techniques and ingredients to make this soy sauce stir fry. You will be amazed at the results. You can boast that you can wok like a professional, and your Pad See Ew will taste better than any of your neighborhood Asian restaurants.
Pad See Ew, in our Gypsy Bowl… enjoy!
More great Thai dishes:Thai Green CurryThai Basil ChickenThai Cashew ChickenCrying TigerThai Fried RiceThai Shrimp CurryChicken Larb
