Pad See Ew Recipe

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Pad See Ew Recipe

Pad See Ew is another Chinese influenced stir fried noodle dish that is very common in Thailand. In Thailand, you would definitely either find Pad See Ew, Pad Kee Mao and/or Pad Thai in every restaurant. It’s considered a staple food in Thailand.

Pad See Ew’s literal translation is “Fried Soy Sauce”. So you can guess that this dish contains stir fried noodles with soy sauce. But as far as the meat, you can always choose your own meat. The most common meat used in the dish is beef, chicken and pork. You can always switch it up by adding seafood like shrimp or healthier meat like turkey.

I have yet to make this dish but I found this recipe on rasamalaysia.com. This blog is a very popular site that has all types of Asian recipes. The blogger is also a very popular blogger in the blogging community. The blogger, Bee, has been blogging for a long time and even has her own recipe book that you can buy on her website.

Here is her version of Pad See Ew.

Ingredients:

  • 1 lb. wide or thin (vermicelli) rice noodles
  • 1/2 lb. chicken/pork/beef/tofu, sliced into bite size
  • 2-4 tsp. light soy sauce
  • 6 stalks Chinese broccoli, yielding 4-5 cups cut up
  • 3-4 Tbs. vegetable oil
  • 6 cloves chopped garlic
  • 2-3 Tbsp black soy sauce or dark soy sauce or thick soy sauce
  • 2-3 tsp. sugar, to taste
  • 3 large eggs, warmed to room temperature
  • 1/4 tsp. ground white pepper
  • Pickled chilies (sliced Serrano or jalapeno peppers pickled in white vinegar)

Directions:

  1. Soak flat rice noodles for about an hour or vermicelli for about half an hour.
  2. Cut Chinese broccoli into two to three inches long. Cut stems by slicing on the bias so that stems will cook evenly.
  3. Heat oil in a deep pan or a wok.
  4. Sauté the chopped garlic in the oil for a few seconds until fragrant, then add the chicken or pork.
  5. Stir until the meat is cooked, toss in the noodles along with black soy sauce and light soy sauce. Stir and spread out over heated surface of the wok.
  6. Sauteing and flipping the noodles a few more minutes and then add the vegetables.
  7. Stir and spread mixture over the surface and allow pan-frying for a minute, keep folding in vegetables. Sprinkle with some sugar.
  8. Stir and mix well.
  9. Push the noodles up along the sides of the wok to make an empty space on the side or make a well in the middle.
  10. Crack in the egg and scramble lightly until eggs are mostly cooked.
  11. When the eggs are cooked through, break into smaller chunks and toss in with noodles.
  12. Sprinkle with white pepper and toss.
  13. Transfer to a serving dish and serve warm with a pickled chili sauce and dried Thai chilies.
  14. Enjoy!

Notes:

  • You can substitute the veggies with almost anything you like. Other veggies are popular are bok choy, regular broccoli, cauliflower, carrots, etc.
  • Meat can also be substituted to your liking.

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