Enjoy this Thai restaurant favorite at home!
Pad See Ew (also Pad siew) is commonly eaten noodle dish in Thailand. It is a stir fried noodle dish that was created through Chinese influences. Pad See Ew is a popular dish at Thai restaurants globally. The name translates to “fried with soy sauce”. The dish consists of soy sauce, garlic, thick/wide rice noodles, Chinese broccoli, eggs, and a protein like tofu, chicken, beef, or seafood.
My first time eating this dish was at my favorite Thai restaurant by my university’s campus. Honestly, I was curious about the strange name, and ordered it without reading the description. I do not regret that decision because I still love ordering it whenever I go to Thai restaurants. The stir fried noodles paired perfectly with the soy sauce, and the crunchy Chinese broccoli was a lovely contrast to the soft noodles. I have tried to recreate this dish at home with dried rice noodles, but I could never find ones that had the right texture that could emulate the restaurant noodles. When I discovered fresh rice noodles at my local Asian grocery store I was ecstatic. I created my pad see ew and everything was proper from the textures to the flavors. I hope you enjoy this recipe!
Pad See Ew Recipe
Yields 4 servings
Prep Time 10 minutes Cook Time 13 to 15 minutes
Beer Pairing Suggestion: Lager
Wine Pairing Suggestion: Pinot Grigio
1 pound (16 ounces) thick fresh rice noodles*, at room temperature
1 pound (16 ounces) chicken breast, sliced into 1/2 inch pieces
4 stems of Chinese broccoli or 1 cup of snow peas
3 cloves of garlic, sliced
2 eggs, beaten
1 tablespoon oyster sauce
1/4 cup soy sauce
1 teaspoon fish sauce
1/4 teaspoon white pepper
In a small bowl or measuring cup, combine sauce ingredients and set aside.
Heat wok to medium high heat. Add a tablespoon of vegetable oil to the wok.
Sear the chicken until it is almost cooked through, about 5 minutes. Move to a separate plate.
Add another tablespoon of vegetable oil to the wok. Throw in the garlic and Chinese broccoli and stir fry for 30 seconds.
Spread the noodles all around the wok. Pour sauce over the noodles and gently stir for 1 minute.
Add the chicken back into the wok and stir for another minute.
Make a well in the center of the wok. Add a tablespoon of vegetable oil to well. Pour in the eggs and scramble for 1 minute.
Break the scrambled eggs into smaller pieces and incorporate into the noodles.
Continue to cook noodles until slightly caramelized and heated through, about 2 minutes.
*If the fresh noodles are stiff from refrigeration, place in a colander and run hot water over the noodles until they are soft.
Vegetarian Variation: Substitute chicken with tofu and use vegetarian fish sauce.
DID YOU MAKE THIS DISH?
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