Delicious food is not always complicated! After all, we have Pad See Ew in our bucket. Thai stir fry noodles are a hit street food with street vendors and restaurants in Thailand and Korea.
What is Pad See Ew?
It is a simple Thai stir fry noodles dish with a blend of sweetness and sourness. Southern China people brought this dish to Thailand. Despite its origin in China, the Thai adopted and adapted Pad See according to their taste. They made it a staple in Thai gastronomy. “Pad” means “fried” in Thai. The literal meaning of Pad See Ew is “stir-fried noodles with soya sauce”.
This easy 15-minute dinner recipe is an irresistible burst of flavors with the authentic Chinese stir fry technique. Pad See Ew is the caramelized rice noodle cooked with pork, beef or chicken, egg, and Chinese broccoli in a blend of sauces. Although you will find several Thai stir-fry noodles recipes online here, I will share the recipe I like. To add the umami flavor, I add oyster sauce to my blend; however, many omit it.
The key to cooking a perfect Pad See is control over the ingredients and heat. High heat with simple ingredients is the key.
Preparing noodles for Pad See Ew
The noodles that you need for Thai Stir-Fry Noodles are different from the Italian spaghetti pasta made from durum wheat. Traditionally recipe used homemade fresh wide rice noodles called Sen Yai. For me… I usually get my hands on store-bought dried rice noodles that are perfectly good for the recipe when rehydrated. Moreover, I find it convenient to cook with dehydrated alternatives from my pantry at home. Soak the noodles in hot water for 1-2 minutes and strain before use.
Preparing the stir fry sauce in advance
Mix an equal quantity of light and dark soya sauce, oyster sauce, and fish sauce. Add brown sugar and vinegar to this.
Get the flavoring and veggie ready for Pad See Ew
Now that you have the two main components of the dish ready, peel and chop garlic. That will give a nice aromatic profile to the dish. Chop the Gai Lan, i.e. Chinese broccoli into bite-size pieces.
Preparing meat for Pad See Ew
You may use pork, beef, or chicken whichever you like. Clean the meat and cut it into bite-size pieces.
Putting them together!
Heat 2 tablespoons oil in a wok over a high flame. Add chopped garlic and fry for a few seconds until the garlic’s rawness wanes. Once the garlic has turned golden, add the pork pieces and cook for another 2-3 minutes until the meat change color. Put everything to one side in the wok, crack and scramble two eggs.
Add Chinese broccoli. Fry until the broccoli starts sweating. Then remove them from the wok.
Now add your rice noodles and already prepared sauce. The brown sugar caramelization adds a beautiful color and shine. Toss them gently to coat all sides with sauce evenly.
Add the fried veggie and meat.
Pad See Ew v/s Pad Thai
Thai noodle dishes are incredible like its pristine beaches and golden temples. No wonder you would fall for Pad See Ew, coconut noodles, lemongrass and basil noodle soup, drunken noodles, or Pad Thai any day.
Pad Thai, the national dish of Thailand is a delight. Let us see its difference from Thailand’s second-best noodle recipe, Pad See Ew.
- Both recipes use rice noodles. However, the noodles used in Pad Thai are thin unlike the flat profile noodles used in Pad See Ew.
- The flavor of Pad Thai is slightly inclined toward tanginess due to the tamarind sauce. The primary flavor in Pad See Ew is soya sauce.
- Pad See Ew has a more characterized charred flavor, whereas Pad Thai taste overlaps spiciness and sweetness.
10 Tips for a great Pad See Ew
- Prepare noodles, sauce for the stir-fry, and all ingredients in advance to speed up cooking. It also reduces the chances of overcooking.
- If you like the chewy texture, cook the noodles for less time.
- A wok is essential. The wide-mouthed utensil will evenly distribute heat efficiently. Also, the curvature of the wok helps in tossing the food in any stir fry dish without muddling.
- You may replace pork with other protein you like. Try the vegetarian version by replacing pork with tofu.
- Marinate the chicken with soya sauce and garlic if using chicken in the recipe.
- If you find it hard to find Gai Lan, substitute it with broccoli + spinach.
- Get the restaurant-style charred appeal in a home-cooked dish by cooking the noodle and the sauce separately.
- You may add a dash of vinegar to balance the sweetness with tanginess.
- Toss quickly and possibly without using a spoon or other tool to reduce noodle breakage.
- Undercook the dried noodles so that it doesn’t get mushy on cooking for 1-2 minutes with sauce later.
Do you want to try a new avatar for your kitchen? You can also read about popular street food from world here. For the Thai avatar… This mildly spicy Thai stir-fry noodles dish is one of the best easy-peasy recipes in your home kitchen. Feel free to share the post with your friends. If you have any more tips, please add them in the comments.
