Pad See Ew Recipe | Thai Stir Fried Noodles Recipe | Kitchenstagram
Pad See Ew, also spelled Phat si-io or pad siew is a widely loved stir-fried noodle dish originating from Thailand. It is commonly found among street food vendors and Thai restaurants across the world. The dish traces its origins to China, where the technique of stir-frying noodles in a wok has developed and later introduced to Thai cuisine.
Pad See Ew is traditionally prepared in a wok, which plays a crucial role in developing its distinct flavour. The dish is characterized by the use of black soy sauce, added towards the end of cooking to coat the noodles and create a slightly caramelized and charred effect. While it may appear somewhat burnt, the smoky, charred essence is a defining feature of Pad See Ew, setting it apart from other Thai noodle dishes.
Pad See Ew, meaning “stir-fried soy sauce noodles,” is a beloved Thai street food dish with Chinese culinary roots. The full name, guay tiew see ew, refers specifically to stir-fried rice noodles seasoned with soy sauce. It is a staple across Thailand, often served as quick and satisfying meal by street vendors and in food courts. It closely resembles Char kway teow from Malaysia and Singapore, as well as Cantonese chow fun. Another related dish is Rad na or Rat na (in Thailand) or Lard na (in Laos), though the key difference is that Pad See Ew is typically stir fried dry while Rat na and Lard na are served in a thickened gravy.
This dish features fresh wide rice noodles stir-fried in a hot wok with a combination of soy sauce, eggs, slices of meat (commonly chicken, pork or beef) and Chinese broccoli (gai lan). The balance of sweet, salty and smoky flavours makes it a favourite among Thai Food lovers.
Pad See Ew is often compared to Thai sandwiches because of its convenience and popularity as a go-to lunch. Making a great Pad See Ew at home relies on two key factors, using fresh, chewy rice noodles and achieving the signature wok-charred flavour, known as wok hei. With its simplicity and rich flavours, Pad See Ew remains a favorite Thai comfort food worldwide.
Ingredients needed for Pad See Ew:
Pad See Ew sauce ingredients:
Pad See Ew sauce creates the perfect balance of sweet, savory and slightly sour flavours. Here’s what goes into it:
Black Soy sauce: Black soy sauce adds deep umami flavour ad gives the noodles their signature dark brown colour.
Light Soy Sauce: Light soy sauce enhances seasoning with a touch of saltiness while adding mild flavour.
Oyster Sauce: A key ingredient that brings rich, complex and slightly sweet umami depth.
Fish Sauce: Fish Sauce adds a deep, savoury and slightly funky note, essential for authentic taste.
Powdered Sugar: Sugar provides a touch of sweetness to round out the flavours.
Pad See Ew ingredients:
Pad See Ew is a popular Thai Stir-fried noodle dish known for its bold, savory flavours and satisfying texture. The key ingredients that makes this dish stand out include:
Noodles: Pad See Ew is traditionally made with Sen Yai, wide, thin fresh rice noodles. However, these can be difficult to find outside of Thai grocery stores. As an alternative, dried “Pad Thai,” Rice Noodles work well. Once rehydrated, they have a similar texture to Sen Yai, though slightly narrower.
Bok Choy or Chinese Broccoli: Chinese Broccoli is an essential ingredient in authentic Pad See Ew. While its stems have a texture similar to broccoli, its leaves are softer. I couldn’t find Chinese Broccoli so I have used Bok Choy, you can also use a mix of broccoli/ broccolini and spinach.
Protein: Chicken is the most commonly used protein in Pad see Ew, but you can substitute it with beef, pork, tofu or shrimp according to your preference.
Sesame Oil: The nutty taste and aroma of sesame oil gives an extra kick to the noodles.
Egg: Egg adds texture and richness to the dish, complementing the savoury sauce and noodles.
Ground White Pepper: Ground white pepper adds a mild heat and earthy depth to the dish.
Prik Nam Som (Thai Chili Vinegar): This classic Thai condiment enhances the balance of flavours. It’s made by soaking sliced hot chilies , such as jalapenos, Thai chilies or serranos, in white vinegar, adding a tangy, spicy kick to contrast the dish’s sweetness and saltiness.
Ingredients
For Prik Nam Som or Thai Chili Vinegar:
2-4 nos. Thai Chili
1/2 cup White Vinegar
For Chicken Marination:
200 gm Chicken (diced)
1 tbsp Oyster sauce
1 tbsp Black Soy sauce
1 tbsp Light Soy sauce
Salt to taste
1 tsp Freshly Cracked White Pepper
1 tsp Sesame oil
For the Sauce:
2 tbsp Oyster Sauce
1 tbsp Light Soy sauce
2 tsp Black Soy sauce
1 tbsp Powdered Sugar
For Noodles:
200 gm Dried wide Rice stick noodles / 450 gm Fresh Wide Rice Noodles (ho fun noodles)
For Stir Fry:
3 tbsp Peanut / Vegetable Oil
1 tbsp Garlic (minced)
2 nos. Bok Choy/ Chinese Broccoli (sliced)
1 no. Egg
1 1/2 tbsp Fish Sauce
1 tsp Freshly Cracked Black Pepper
Preparation
For Noodles:
- Step 1: Soak the dried rice noodles in hot water for 40-45 minutes or until tender. Drain and set aside.
For Prik Nam Som or Thai Chili Vinegar:
- Step 2: Thinly slice the peppers and add to a small bowl. Cover with white vinegar and let it sit for at least 15 minutes or until ready to use.
For Chicken Marination:
- Step 3: In a mixing bowl, combine chicken with oyster sauce, black soy sauce, light soy sauce, salt freshly cracked white pepper and sesame oil. Leave for 15- 30 minutes and keep aside.
For the Sauce:
- Step 4: In a small mixing bowl, combine oyster sauce, light soy sauce, black soy sauce and powdered sugar. Mix everything until sugar dissolves.
For Stir Fry:
- Step 5: In a wok, heat 1 tbsp oil on high heat. When hot add the minced garlic and sautée for 2-3 minutes.
- Step 6: Then add the marinated chicken and sautée for 5-6 minutes. Add sliced bok choy and sautée for 5-6 more minutes.
- Step 7: Push everything to one corner of the pan and add the egg, break the yolk, let it set just about halfway, then scramble briefly. Remove everything from the pan.
- Step 8: Return the wok to stove, heat 2 tbsp oil over high heat, until it starts smoking. Add noodles fish sauce and prepared sauce. Toss to coat the noodles evenly in the sauce.
- Step 9: Once coated, let them sit without stirring for about 15-30 seconds until some of the noodles have charred. Flip or toss the noodles and let them sit again to char. Then add freshly cracked black pepper and fried chicken and vegetables and toss briefly to mix. Turn off the heat.
- Step 10: Serve immediately with chili vinegar. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2