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Pad See Ew
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- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 8ounces sen yai or other dried wide rice noodles
- 8ounces beef, chicken or pork, thinly sliced
- 1tablespoon soy sauce
- 4garlic cloves, minced
- 6gai lan (Chinese broccoli) or broccolini, thick stems trimmed off, or steamed broccoli, cut into 2-inch-long pieces with stems attached
- 2large eggs, lightly beaten
- 1tablespoon granulated sugar, plus more to taste
- 2tablespoons vegetable oil, plus more for cooking eggs
- Thai black soy sauce or Chinese dark soy sauce, to taste
- 2tablespoons oyster sauce
- 2tablespoons soy sauce
- 1tablespoon fish sauce
- ½teaspoon ground white pepper
For the Noodles
For the Sauce
Preparation
- Step 1
Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.
- Step 2
Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.
- Step 3
Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.
- Step 4
Place the remaining noodle ingredients in bowls and line them up in the order they’ll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.
- Step 5
Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.
- Step 6
Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.
- Step 7
Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.
- Step 8
Raise the heat to high. Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.
- Step 9
Add the meat back to the pan, along with any liquids in the dish, and toss everything together.
- Step 10
Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
- Step 11
When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.
Private Notes
Cooking Notes
I've been making this for years; the recipe is on the chef's blog, Hot Thai Kitchen. Notes on sauces: Pearl River Bridge Chinese Dark soy sauce is a good substitute if you can't find Healthy Boy black. Three Crabs fish sauce gives a more mellow umami than Squid Brand, or splurge with Red Boat. Lee Kum Kee's Premium Oyster Sauce is decent if you can't find Maekrua Brand. If you can find it, Healthy Boy Mushroom soy sauce shines in this recipe. This is fast, simple, and delicious.
Unfortunately, this recipe lacks any instruction on how not to eat the entire thing by oneself in minutes. Wow.
Pailin has a great online site with lots of in-depth tid-bits for those of us unfamiliar with the wide array and branding of SE Asian sauces. She goes into great detail of her favorite fish sauce brands for use in particular dishes or how to chose the best palm sugar puck or how to properly brew your own tamarind. It’s been so helpful to me!
Soaking the noodles first in hot water is key. For YEARS I just boiled the noodles like Italian pasta, and they either stuck together in long strips or overcooked. This recipe has it right (other recipes I found just say "cook according to directions on package, which only helps if there actually are directions on the package).
Mushroom soy sauce is designed to be used in these noodles. Just substitute for regular soy sauce and you'll get a restaurant-style rich flavor.
I doubled the recipe and used broccolini and skinless chicken thigh. Cooked in a Dutch oven. When I put noodles in the pan I was afraid I made a mistake by doubling it bc the pan was brimming to the top but it turned out delicious!! I didn’t want to buy dark soy so used substitute I saw on another recipe on NYT (for 1 tbsp dark soy, 1/2 tsp molasses and the rest w regular soy). The only change I would make next time is to use less sugar. Otherwise, impressive recipe, better than takeout
Amazon sells a vegan fish sauce called Fysh Sauce, for those of us with a seafood allergy. It's made from five types of seaweed.
More gai lan (it wilted about as much as spinach), cook in two batches. Doubled the egg, definitely needed it. Add red bell pepper. Generally needs more veggies! Subbed meat for tofu, seared then soaked in soy sauce then seared again. Should be cubes of tofu.
@haywire I would try soaking the noodles for less. I actually took the noodles out of the water when they still had a bite and had to soften them up a bit by adding water in the pan while frying. Erring on the side of soaking them a bit hard is better than oversoaking them bc you can fix them in the pan, IMO.
Couldn’t find wide rice noodles so used thin ones; agree with the other comments to add noodles when less soft because you can easily adjust with additional water while cooking. Made mine vegetarian with regular broccoli; did not have the dark soy sauce but still tasted good. Used far less sugar than recommended. I may try honey next time. Biggest issue is that I added all the sauce but still seemed on dry side. Would double sauce next time (I like it saucy!)
Recipe works best if you do the meat and eggs first, set aside, then do veggies, add noodles and sauce, and then add back eggs and meat at the end with last bit of sauce. Noodles came out fine as directed here.
Subbed cubed tofu cutlet (marinated in Tamari) and 8 oz halved shiitakes and oyster mushrooms for the meat. Used about 7 stalks of Chinese broccoli. Used vegan oyster sauce and vegan fish sauce. Regular wide egg noodles from the grocery store. Doubled the sauce but didn't need it. Really excellent!
Don’t hate me for switching this up. I opted to follow the sauce recipe from Chongchitnant’s Hot Thai Kitchen website which varies a bit from this one. Used baby bok choy, shrimp and some sliced shitakes. Absolutely delish! I dare say restaurant quality. Looking forward to the leftovers.
Really good recipe, made almost exactly as directed. The only change was to remove brocolli and egg (I used American brocolli, blanched 1 minute then shocked with cold water) from wok. I added a little more oil then tossed the noodles and sauce by themselves to caramelized. I finished by tossing the meat, brocolli, and egg back in, added a couple splashes of black soy, et voila!
Love this. Have made it a few times, most recently with bok choy, mushrooms, and a yellow onion, and ground pork. The sliced pork is so much tastier than ground though. Pretty forgiving on the veggies so you can add whatever seems good on the day you make it. I alway add a spicy-ish pepper, usually a Fresno pepper, at the same time as the garlic.
The reason I order this dish in restaurants (I have never made it myself) was that I like the basil, which I thought was the defining flavor of Pad See Ew. I was surprised that when I went to look at a recipe in order to give a try (and I grew the basil), it is absent. Is this a New York version, or is the dish commonly served without it in Thailand?
Made exactly as instructed. So good. Putting this on my "yum" list.
I used two packages of noodles, half a cabbage, an onion, 4 bunches of choi sum and tripled the sauce and sugar amounts; other than that, delicious as is!
Sauce is good noodle stir fry base. Don’t forget garlic. Consider hot sauce, ginger, lime for extra flavor. Doubled sauce and it on roasted veggies. Doubled again for 2 containers tofu. Then would make another batch of sauce for noodles.
Our family loved this meal. We doubled everything and used a 16oz package of shaved beef which crisped up nicely. Make sure you have white pepper. It comes through nicely. The kids want this again
Really enjoyed this! I doubled the recipe and thought the taste of the sauce was a little too punchy, so I'll try doing less fish sauce next time to balance the flavors more.
Very good recipe. Rice noodles: not hard. Just needs to be submerged in hot water for long enough of time until it comes soft and opaque. In restaurants they have it in warm water all day long and let it cook in a hot pan when the order comes. The sauce: should be all absorbed by the noodles and vegetables. If too dry, add hot water. It should be finished completely dry. No extra sauces! At restaurants they would add a teaspoon of chicken stock powder to the noodles when the sauce goes in.
This is my favorite dish in Thai restaurants so I was skeptical I could replicate at home. I made it with tofu in place of the meat. The quick "marinade" in soy sauce added a lot of flavor to the tofu. We didn't have Thai black soy sauce so I added some brown sugar to regular soy sauce and it did the job but I'll acquire some for next time. I happened to have a big bunch of Thai basil on hand and wilted the entire bunch at the end of cooking - this added an authentic flavor to the dish.
Wayyyyy too much white pepper. Took over the whole dish. Maybe use 1/4 of what they say to do here. Needed more sugar as well.
This is the closest to a restaurant caliber stir fry that I've managed to make thus far. From both a flavor profile and technique it's excellent.
Replaced garlic with ginger (normal swap for allium allergy). Second time, deleted sugar (didn't miss it). First time used wok-read wide noodles (wheat); after an online trip to The Asian Cookshop used sen yai - so I can confirm, you can use any type of noodle - but sen yai *way* better. Took 15 mins in hot water to become bouncy; make sure to rinse before letting stand while you cook. First time used pak choi; second time, broccoli had gone over, so used beans, courgettes & carrots. Yum.
Nice with kernels from an ear of fresh corn when in season (step 9). At the end, add torn Thai basil, juice of 1/2 lime and a little mint on top. Cover and let set for 5 minutes. Serve with Sambal Olek. Pow! So good.
More sugar , fish sauce and oyster skip the chicken double the broccoli
If using meat or chicken,veveing the chicke will keep meat from meat sticking to the wok and avoids udon evtra oil
Added mushrooms, didn't use eggs, used whole wheat egg noodles, and made a sauce with soy sauce, miso, fig butter, chia and hot water and sugar. (This sauce is delicious, but won't be smooth given the chia.) Protein was tofu in thin strips. Used bok choy and celery for the veg as that is what we had laying around. Fantastic!
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