How to make Pad See Ew (Thai Stir Fried Noodles) at home
Pad See Ew is a delicious Thai stir-fried noodle dish made with wide rice noodles, Chinese broccoli (or broccoli florets), eggs, and a flavorful sauce. It's a popular street food dish in Thailand and is known for its sweet, savory, and slightly smoky flavor. Here's a detailed recipe for making Pad See Ew at home:
Equipment
- Wok or large skillet A wok is traditional and ideal for stir-frying because of its shape and high, sloping sides. However, a large skillet will work if you don't have a wok.
- Spatula or Stir-Fry Spatula A wide, flat spatula with a long handle is perfect for tossing and flipping the noodles and other ingredients in the wok.
- Knife and cutting board For mincing garlic and cutting any protein or vegetables.
- Mixing bowl Use a mixing bowl to prepare the sauce before adding it to the wok.
- Small Bowl or Dish: Crack and beat the eggs in a small bowl or dish before adding them to the wok.
- Tongs or chopsticks These can be handy for stirring, flipping, and moving ingredients around in the wok.
- Measuring cups and spoons For accurately measuring the ingredients, especially for the sauce.
- Strainer or colander To drain and rinse the cooked rice noodles.
- Plate or Platter To serve the finished Pad See Ew.
- Lime Squeezer: If you have one, a lime squeezer can make it easier to juice the lime wedges for garnish.
- Kitchen Towels: Keep some kitchen towels handy for wiping down the wok or skillet between cooking steps or for handling hot cookware.
- Cooking Oil Dispenser: If you have a cooking oil dispenser with a controlled pour, it can be helpful for adding oil to the hot wok without splattering.
Ingredients
- 230 grams wide rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 eggs
- 1 cup Chinese Kale or Chinese broccoli or regular broccoli florets
- 1/2 cup sliced chicken, beef, or tofu (optional)
- 2-3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp ground white pepper
- Red chili flakes (optional, for heat)
- Lime wedges (for serving)
Instructions
Prepare the Noodles:
- Cook the wide rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 10 minutes, then draining them and rinsing with cold water to prevent sticking. Set aside.
Make the Sauce:
- In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce (if using), sugar, and ground white pepper. Set this sauce aside.
Stir-Fry the Ingredients:
- Heat a wok or a large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the pan evenly.
- Add the minced garlic and stir-fry for about 30 seconds until it becomes fragrant.
- If you're using protein (chicken, beef, or tofu), add it to the wok and stir-fry until it's cooked through. Remove the protein from the wok and set it aside.
- Add another tablespoon of oil to the wok. Crack the eggs into the wok and quickly scramble them. Let them cook for about 1-2 minutes until they're almost set.
- Add the Chinese Kale or Chinese broccoli or regular broccoli florets to the wok and stir-fry for 2-3 minutes until it starts to wilt and become tender.
Combine Everything:
- Return the cooked protein (if using) and the drained rice noodles to the wok. Pour the prepared sauce over the noodles and toss everything together.
- Continue to stir-fry for another 2-3 minutes, making sure the noodles are well-coated with the sauce and everything is heated through.
- If you want some heat, sprinkle red chili flakes over the noodles and stir them in.
Serve:
- Transfer the Pad See Ew to a serving platter or individual plates.
- Serve hot, garnished with lime wedges on the side.
Notes
- Noodle Substitution: If you can't find wide rice noodles, you can use flat rice noodles or even fresh rice noodles if available. Adjust the cooking time as needed based on the type of noodles you use.
- Protein Options: While chicken, beef, and tofu are common protein choices, you can also use shrimp, pork, or a combination of proteins. Make sure to cook the protein thoroughly before adding it back to the wok.
- Chinese Broccoli Substitute: If you can't find Chinese broccoli (gai lan), you can use regular broccoli florets, broccolini, or even bok choy. Just be sure to adjust the cooking time to ensure your choice of greens is cooked to your liking.
- Dark Soy Sauce: Dark soy sauce is used primarily for color in this dish. If you don't have it, you can omit it, and the dish will still taste delicious. It won't affect the overall flavor significantly.
- Adjusting Seasonings: Taste the Pad See Ew before serving and adjust the seasonings to your preference. If you like it sweeter, add a bit more sugar; for more saltiness, add extra soy sauce.
- Wok or Skillet: While a wok is traditional for stir-frying, a large skillet works well too. Just make sure it's large enough to accommodate all the ingredients without overcrowding.
- High Heat: Cooking on high heat is essential for achieving the signature smoky flavor and sear on the noodles. Be prepared for some sizzling and stir continuously to prevent burning.
- Make It Vegetarian or Vegan: To make this dish vegetarian or vegan, omit the eggs and use tofu or a plant-based protein substitute. Ensure that your sauces are vegetarian or vegan-friendly as well.
- Leftovers: Pad See Ew is best when freshly cooked, but you can refrigerate leftovers in an airtight container for a day or two. Reheat them in a wok or skillet over medium heat with a splash of water to prevent drying out.
- Customization: Feel free to add additional vegetables like bell peppers, mushrooms, or carrots for extra flavor and texture. You can also adjust the spice level by using more or fewer red chili flakes.