How to Make Pad See Ew - Stir-Fried Wide Rice Noodles With Soy Sauce

You’ll create authentic Pad See Ew by soaking wide rice noodles until pliable, then stir-frying them with garlic, protein, Chinese broccoli, and eggs in a blazing-hot wok. The magic comes from the sauce – a rich blend of dark and light soy sauces, oyster sauce, and sugar. Keep the heat high and ingredients moving for perfectly charred noodles with that coveted smoky wok flavor. Master these basics, and street food perfection awaits.

Key Takeaways

• Soak wide rice noodles in warm water for 20-30 minutes until pliable, then drain thoroughly before stir-frying.
• Heat oil in a wok over high heat, stir-fry minced garlic for 30 seconds before adding protein of choice.
• Create sauce by combining oyster sauce, light soy sauce, dark soy sauce, sugar, and water for authentic flavor.
• Add pre-soaked noodles and Chinese broccoli to the wok, pour sauce over, and stir-fry for 2-3 minutes.
• Maintain high heat throughout cooking and push ingredients aside to scramble eggs directly in the wok.

History

Though its exact origins remain debated, Pad See Ew emerged from Chinese immigrants who brought their stir-frying techniques to Thailand in the mid-20th century. The dish exemplifies the fusion of Chinese cooking methods with Thai ingredients and flavors, becoming a cornerstone of Thai cuisine.

The name “Pad See Ew” literally translates to “stir-fried soy sauce,” reflecting both its cooking method and key seasoning. The noodle origins trace back to Guangzhou, China, where wide rice noodles were a staple.

When Chinese merchants settled in Thailand, they adapted their recipes using local ingredients, particularly Thai holy basil and fish sauce. Today, you’ll find this beloved dish in street food stalls throughout Thailand, where vendors have perfected the characteristic “wok hei” – the smoky essence that makes Pad See Ew irresistible.

Recipe

Ingredients:

• 8 oz wide rice noodles
• 8 oz Chinese broccoli (gai lan), cut into 2-inch pieces
• 8 oz chicken, sliced
• 2 cloves garlic, minced
• 2 eggs
• 2 tablespoons vegetable oil

Sauce:

• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons sugar
• 2 tablespoons water

Instructions:

1. Soak rice noodles in warm water for 20-30 minutes until pliable. Drain.
2. Mix sauce ingredients in a small bowl.
3. Heat oil in a wok over high heat. Add garlic and stir-fry for 30 seconds.
4. Add chicken and cook until nearly done, about 3-4 minutes.
5. Push ingredients to one side and crack eggs into the empty space. Scramble until half-set.
6. Add noodles and Chinese broccoli. Pour sauce over ingredients.
7. Stir-fry for 2-3 minutes until noodles are soft and slightly charred, and vegetables are crisp-tender.
8. Serve immediately.

Serves: 2-3 people

Prep time: 30 minutes

Cook time: 10 minutes

Cooking Steps

Begin your Pad See Ew journey by soaking dried rice noodles in warm water until they’re pliable and whisking together the savory sauce ingredients in a small bowl.

You’ll need to heat your wok until it’s smoking hot, then quickly stir-fry your choice of meat and fresh vegetables until they’re just cooked through.

Finally, toss in your softened noodles and sauce mixture, allowing the ingredients to caramelize slightly while stirring constantly to achieve that authentic smoky “wok hei” flavor.

Step 1. Soak Dried Rice Noodles

Fresh rice noodles form the heart of authentic pad see ew, but dried noodles work perfectly when properly prepared.

Look for wide rice noodles labeled “rice stick” or “banh pho,” ideally about 1/4 inch in width – these’ll most closely match the traditional sen yai noodles used in Thailand.

To prepare dried noodles, place them in a large bowl and cover completely with room temperature water. Let them soak for 30-40 minutes until they’re pliable but still slightly firm.

Don’t use hot water, as this can make the noodles too soft and prone to breaking during stir-frying. Once they’ve reached the right texture, drain thoroughly and give them a quick rinse.

They’re now ready for your wok.

Step 2. Mix Sauce Ingredients Together

While your noodles are soaking, whisk together the essential sauce that gives pad see ew its characteristic sweet-savory depth.

In a small bowl, combine dark soy sauce, light soy sauce, and oyster sauce until well blended. The rich, glossy mixture will provide both color and umami to your noodles.

1. For the classic sauce ratio, use 2 tablespoons each of dark and light soy sauce, plus 1 tablespoon of oyster sauce.
2. For a vegetarian variation, substitute oyster sauce with mushroom sauce or sweet soy sauce.
3. If you can’t find dark soy sauce, mix regular soy sauce with a touch of molasses for similar color and consistency.

Don’t forget to taste and adjust the proportions to match your preferred level of saltiness and sweetness before adding to your stir-fry.

Step 3. Heat Wok Until Smoking Hot

You’ll know your wok has reached the proper temperature when a drop of water instantly vaporizes upon contact.

Don’t rush this step – proper heating typically takes 3-4 minutes, depending on your stovetop’s power.

If you’re using an electric stove, you might need a few extra minutes to achieve the desired heat.

This intense heat guarantees your noodles will char properly rather than steam, giving you that authentic street food texture and smoky aroma.

Step 4. Stir-Fry Meat and Vegetables

Begin by adding 2 tablespoons of oil to your smoking-hot wok, then quickly toss in your marinated chicken, pork, or beef. These meat options should sizzle immediately upon contact with the hot surface. Stir continuously to prevent sticking and guarantee even cooking.

Once your meat is nearly cooked through, add your vegetable choices in this order:

1. Chinese broccoli (gai lan) stalks first, as they need more time to become tender
2. Garlic cloves, minced and fragrant, stirring quickly to prevent burning
3. Chinese broccoli leaves last, as they’ll wilt perfectly in just seconds

Keep your ingredients moving constantly in the wok, using quick, decisive motions with your spatula.

The high heat will create a slight char on both meat and vegetables, adding that authentic wok hei flavor that’s essential to perfect Pad See Ew.

Step 5. Add Noodles and Sauce Mixture

Drop your prepared rice noodles into the hot wok alongside the cooked meat and vegetables. While flat rice noodles are traditional, you’ll find that other noodle varieties like sen yai or even fresh ho fun can work well.

Push the noodles around the wok with your spatula to prevent sticking.

Pour your prepared sauce mixture over the noodles, ensuring even distribution. The sauce flavors should include a balanced blend of sweet soy sauce, light soy sauce, and oyster sauce.

Toss everything together using quick, lifting motions to coat the noodles thoroughly. You’ll know you’re doing it right when the noodles start to caramelize slightly and take on a rich, dark brown color.

Keep stirring until the noodles are heated through and have absorbed the savory sauce.

Cooking Tips

Since the success of pad see ew depends heavily on proper wok technique, maintaining high heat throughout the cooking process is essential.

You’ll need to master a few key cooking techniques to achieve that perfect balance of charred noodles and tender vegetables. If you don’t have all the traditional ingredients, there are several ingredient substitutions that can work in a pinch.

1. Work quickly and keep your ingredients moving in the wok – letting them sit too long will result in mushy noodles instead of the desired smoky char.
2. Preheat your wok until it’s smoking before adding oil to achieve the authentic “wok hei” flavor.
3. If you can’t find Chinese broccoli, substitute regular broccoli or broccolini, sliced lengthwise to maintain similar texture and cooking time.

Final Thoughts

While mastering pad see ew takes practice, you’ll find that the effort pays off in creating this beloved Thai street food at home.

As you refine your technique, you’ll develop an intuition for the proper noodle char, the perfect wok hei, and the ideal balance of sweet, savory, and umami flavors that make this dish exceptional.

Take time savoring the flavors you’ve created – from the caramelized edges of the rice noodles to the tender strips of chicken and the crisp-tender Chinese broccoli.

In these final thoughts, remember that authenticity comes from embracing the cooking process and being patient with yourself as you learn.

With each attempt, you’ll get closer to recreating the magic of Bangkok’s bustling street food scene right in your own kitchen.

Frequently Asked Questions

Can I Substitute the Wide Rice Noodles With Other Types of Noodles?

You can substitute with thinner rice noodles or even udon, but they’ll absorb sauces differently and alter the dish’s texture. The wide noodles’ chewy surface captures wok-charred flavors best.

Where Can I Find Chinese Broccoli (Gai Lan) in My Area?

You’ll find Chinese broccoli in Asian grocery stores or local markets’ produce sections. Look for fresh, dark green stems and leaves. If unavailable, many mainstream grocers carry it seasonally.

How Long Can I Store Leftover Pad See Ew in the Refrigerator?

For best food safety when storing leftovers, you’ll want to eat your pad see ew within 3-4 days. Keep it in an airtight container, and reheat thoroughly before serving.

Is There a Gluten-Free Alternative to Regular Dark Soy Sauce?

You can use tamari as a gluten-free soy alternative, or try coconut aminos for a sweeter profile. Both alternative sauces provide rich umami flavors while keeping your dish completely gluten-free.

Why Does My Noodle Keep Breaking and Sticking Together When Stir-Frying?

Your noodles’ texture suffers when they’re overcooked or clumping. Try separating them well before cooking, using high heat, and keeping them moving constantly while stir-frying to prevent sticking.