Pad See Ew the popular Thai stir fried noodles straight from the streets of Thailand made at home!
This is a reader-favourite recipe included by popular demand in my debut cookbookDinner!
It takes a little more than that!
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The trick?Remove the stir fry ingredients.
Cook the noodles with sauce separately.
Less stuff in the wok (or skillet) = easier to caramelise the noodles.
At least, at home.
If youve got a giant restaurant wok burner, you dont need to do the noodles separately!
What goes in Pad See Ew
I cant remember where I originally got the recipe from.
Ive made it so many times over the years, I can almost make it with my eyes closed.
(Not really….but you know what I mean!)
So I had to actually measure the ingredients properly to share the recipe!
Ordinary or light soy sauce For seasoning (salt) and a bit of flavour.
Oyster sauce Key ingredient, its like 10 difference sauces mixed up in one bottle!
Vinegar To balance the sweet and savoury.
Some form of sour is a key ingredient in South East Asian cooking!
Once rehydrated, theyre essentially Sen Yai Noodles just not quite as wide.
Chinese Broccoli / Gai Lan This is a key authentic ingredient in Pad See Ew.
Chicken and egg Feel free to use other proteins if you wish.
But chicken is by far the most popular.
Reason:A signature flavour in Pad See Ew is the caramelisation of the noodles.
The other reason is that rice noodles break if you toss them too much.
Trust me on this point.
Push everything to the sideto make room to scramble the eggs on the side.
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This is the traditional Thai way of scrambling eggs in Pad See Ew!
Crack eggstraight into the wok.
Scramble egg Then mix to scramble it.
Speed is of the essence here we wantscrambledegg not a sunny side up egg!
Empty wok Remove the chicken and vegetables onto plate.
If we dont do this, then the noodles just stew instead of caramelising.
Add noodles and sauceinto the wok.
Thats just the way it is.
Add chicken and veg back in Once the noodles are caramelised, add the chicken and vegetables back in.
Give it a quick toss just to disperse, then serve!
As with all stir fries, once you start cooking, it moves very fast!
Nagi x
Watch how to make it
This recipe features in mydebut cookbook Dinner.
The book is mostly new recipes, but this is a reader favourite included by popular demand!
Recipe also updated with a more effective cooking method cooking the ingredients in two batches.
No change to ingredients, but yields a better caramelisation and easier to cook read in post for explanation.
MORE THAI TAKEOUT FAVOURITES
Love noodles?Me too!
See my entireNoodle recipes collection.
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