Pad See Ew (Thai Stir Fried Noodles)
Introduction
Prepare your taste buds for an unforgettable culinary journey to the bustling streets of Thailand with our incredible Pad See Ew recipe! This iconic dish, whose name literally translates to “stir-fried with soy sauce,” is a beloved staple in Thai cuisine, cherished for its comforting appeal and irresistible balance of flavors. Imagine wide, silky rice noodles, perfectly charred and coated in a rich, savory sauce, intertwined with tender pieces of protein, crisp Chinese broccoli, and scrambled egg. It’s a symphony of textures and tastes that will transport you straight to Southeast Asia with every delicious bite.
Pad See Ew stands out from other Thai noodle dishes with its signature dark, glossy appearance and deeply savory profile, often accompanied by a subtle sweetness and a hint of smokiness. Unlike its spicier cousin, Pad Thai, Pad See Ew offers a milder yet equally complex flavor experience, making it a favorite for those who appreciate umami-rich dishes without an overwhelming heat. It’s the kind of meal that satisfies on every level – hearty, flavorful, and incredibly comforting, perfect for a quick weeknight dinner or a special weekend treat.
What makes our version truly special is the dedication to authentic flavors and techniques, ensuring you achieve that coveted “wok hei” – the smoky essence imparted by high-heat stir-frying – right in your home kitchen. We’ll guide you through each step, from preparing the fresh ingredients to mastering the stir-frying technique, so you can create a Pad See Ew that rivals your favorite Thai restaurant. Get ready to impress your family and friends with this classic Thai masterpiece!
Nutritional Information
Per serving (approximate values):
- Calories: 650
- Protein: 35g
- Carbohydrates: 80g
- Fat: 20g
- Fiber: 5g
- Sodium: 1200mg
Ingredients
- For the Noodles:
- 1 lb fresh wide rice noodles (Ho Fun or Sen Yai), preferably fresh, or dried rehydrated
- 1 tbsp neutral oil (vegetable, canola, or peanut oil)
- For the Protein:
- 12 oz boneless, skinless chicken breast or thigh, thinly sliced against the grain, or 12 oz firm tofu, pressed and cubed
- 1 tsp soy sauce (light)
- 1/2 tsp white pepper
- 1 tsp cornstarch
- For the Sauce:
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce (for color and richness)
- 1 tbsp light soy sauce (or regular soy sauce)
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 1/2 tsp white pepper
- 2 tbsp water or chicken broth
- For the Stir-Fry:
- 2 tbsp neutral oil (vegetable, canola, or peanut oil), divided
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 8 oz Chinese broccoli (Gai Lan), tough ends trimmed, stalks sliced diagonally, leaves left whole
- Optional: 1-2 bird’s eye chilies, thinly sliced (for heat)
