There’s something magical about watching a street vendor in Bangkok expertly toss rice noodles in a smoky wok, creating that perfect plate of Pad See Ew. After countless trips to Thailand and many hours spent learning from local cooks, I’m excited to share my tried-and-true recipe for this beloved dish. What sets Pad See Ew apart is its beautiful balance of chewy rice noodles, crispy vegetables, and that irresistible sauce that carries the perfect hint of sweetness and umami.
What is Pad See Ew?
Pad See Ew (ผัดซีอิ๊ว) literally translates to “stir-fried soy sauce noodles.” This iconic Thai street food dish features wide rice noodles stir-fried with Chinese broccoli, eggs, and your choice of protein in a savory-sweet sauce. The magic lies in achieving that coveted “wok hei” – the smoky flavor that comes from cooking over high heat.
Essential Ingredients
The Noodles
Fresh wide rice noodles (sen yai) are the heart of this dish. They should be at least 1-inch wide and have that signature chewy texture. While fresh is best, dried rice noodles can work in a pinch.
The Sauce Components
Here’s my carefully tested sauce ratio that delivers that authentic street food taste:
| Ingredient | Amount | Notes |
|---|---|---|
| Dark soy sauce | 2 tablespoons | For color and caramel notes |
| Light soy sauce | 2 tablespoons | For saltiness |
| Oyster sauce | 2 tablespoons | For depth and umami |
| Fish sauce | 1 teaspoon | For that essential Thai flavor |
| Palm sugar | 1 tablespoon | Can substitute brown sugar |
| White pepper | 1/4 teaspoon | Adds subtle heat |
The Fresh Components
| Ingredient | Amount | Preparation |
|---|---|---|
| Wide rice noodles | 1 pound | Separated into strands |
| Chinese broccoli (Gai lan) | 2 cups | Cut into 2-inch pieces |
| Chicken thighs | 8 ounces | Sliced thinly |
| Garlic | 4 cloves | Minced |
| Eggs | 2 large | Room temperature |
| Vegetable oil | As needed | For stir-frying |
Essential Equipment
I’ve learned that having the right tools makes a huge difference:
- A large wok (14-inch minimum)
- Metal spatula or wok spatula
- High-heat burner or wok burner
- Large strainer for the noodles
- Sharp knife for ingredient prep
Step-by-Step Instructions
Preparation Phase
- Start by mixing all sauce ingredients in a small bowl until the sugar dissolves completely. Set aside.
- If using dried noodles, soak them according to package instructions until they’re just pliable but not soft.
- Prepare your mise en place:
- Slice chicken against the grain
- Wash and cut Chinese broccoli
- Mince garlic
- Crack eggs into a small bowl
- Separate fresh noodles carefully
Cooking Phase
- Heat your wok over high heat until it’s smoking hot. Add 2 tablespoons of oil.
- Add minced garlic and stir-fry for 10 seconds until fragrant.
- Add chicken and stir-fry until it’s about 80% cooked through, about 2 minutes.
- Push everything to one side and add eggs. Let them set slightly, then scramble.
- Add noodles and sauce mixture. Toss everything together quickly but gently.
- Add Chinese broccoli and continue stir-frying until the noodles are lightly charred and the vegetables are crisp-tender.
Pro Tips for Perfect Pad See Ew
I’ve made plenty of mistakes along the way, so learn from my experience:
- Don’t overcrowd the wok – cook in batches if needed.
- Keep the noodles moving to prevent sticking.
- The secret to good wok hei is high heat and quick cooking.
- Fresh noodles should be at room temperature before cooking.
- If using dried noodles, don’t over-soak them.
Troubleshooting Common Issues
Here are solutions to problems I’ve encountered:
| Problem | Cause | Solution |
|---|---|---|
| Noodles sticking together | Too low heat or overcrowding | Use higher heat and cook in batches |
| No charred flavor | Insufficient wok heat | Preheat wok until smoking |
| Soggy vegetables | Overcooking | Add vegetables last and cook briefly |
| Sauce too salty | Incorrect sauce ratio | Balance with palm sugar |
Serving Suggestions
I love to serve Pad See Ew with:
- Prik nam pla (Thai chili fish sauce)
- Fresh lime wedges
- Chopped roasted peanuts
- Extra chili flakes for heat lovers
- Thai-style cucumber salad
Storage and Reheating
While Pad See Ew is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use a wok or large skillet over medium-high heat with a splash of water to prevent the noodles from drying out.
Q&A Section
Q: Can I make this dish vegetarian?
A: Absolutely! Replace the chicken with firm tofu or mushrooms, and substitute the oyster sauce with vegetarian mushroom sauce. Use soy sauce instead of fish sauce.
Q: Why do my noodles break apart while cooking?
A: This usually happens when the noodles are too cold or the wok isn’t hot enough. Bring noodles to room temperature and ensure your wok is properly heated before cooking.
Q: How do I achieve that smoky wok flavor at home?
A: The key is using high heat and a well-seasoned wok. Let your wok get smoking hot before adding ingredients, and cook in small batches to maintain the heat.
Q: Can I prepare the sauce ahead of time?
A: Yes! The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.
Q: What’s the best substitute for Chinese broccoli?
A: Regular broccoli or broccolini make good substitutes. Just cut them into similar-sized pieces and adjust cooking time accordingly.
Remember, making the perfect Pad See Ew takes practice, but once you master the basic techniques, you’ll be creating restaurant-quality dishes in your own kitchen. Don’t get discouraged if your first attempt isn’t perfect – each time you make it, you’ll get better at controlling the wok and achieving that perfect balance of flavors.
