Thai Stir Fried Noodles (Pad See Ew)
Pad See Ew, which means Stir-fried Soy Sauce noodles, is one of the most popular Thai street foods. It's amazing how fast it comes together - once the ingredients are ready to throw into the wok, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which are wide, thin rice noodles. But these are only sold in Asian stores where I live (and I don't have one nearby) so I've made it with wide rice stick noodles which are readily available in supermarkets and it is a pretty close substitute. I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!
Pad See Ew, which means Stir-fried Soy Sauce noodles, is one of the most popular Thai street foods. It's amazing how fast it comes together - once the ingredients are ready to throw into the wok, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which are wide, thin rice noodles. But these are only sold in Asian stores where I live (and I don't have one nearby) so I've made it with wide rice stick noodles which are readily available in supermarkets and it is a pretty close substitute. I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!
- 1 large egg
- 2 tbsp water
- 2 tbsp oyster sauce
- 6 oz / 180g dried wide rice stick noodles ( or 15 oz / 450g fresh wide flat rice noodles (sen yai) (note 1))
- 2 tbsp dark soy sauce ((or sub with kecap manis) (see no
- 2 tsp soy sauce ((normal all purpose soy sauce))
- 2 tsp white vinegar ((plain distilled white vinegar))
- 2 tsp sugar ((white or brown))
- 2 tbsp peanut or vegetable oil
- 2 cloves garlic cloves
- 1 cup / 150g / 5oz chicken thighs ((boneless skinless), cut into bite size pieces)
- 4 cups (packed) chinese broccoli leaves separated from stems (cut stems vertically into thin stic
- Carbohydrate 2.54073333333333 g
- Cholesterol 70.5 mg
- Fat 10.7033333257252 g
- Fiber 0.105999998251597 g
- Protein 2.47066666666667 g
- Saturated Fat 2.04562666538089 g
- Serving Size 1 1 Serving (108g)
- Sodium 352.255 mg
- Sugar 2.43473333508174 g
- Trans Fat 0.732026666293868 g
- Calories 114 calories
Step-by-step
- Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. For fresh noodles, soak in boiled water in a bowl for a few minutes - do not boil in a pot. Drain when ready.
- Meanwhile, combine sauce ingredients.
- Mince the garlic straight into the wok with the oil. Place wok high heat.
- As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
- When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
- Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that chargrilled flavour!
- Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt.
- They only need to be just wilted because they will continue to cook while you are plating up.
- Serve immediately.
A Taste of Thailand: My Pad See Ew Adventure
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of homework help, school events, and the never-ending laundry pile. But even amidst the chaos, I crave moments of culinary adventure, a chance to transport myself (even briefly) to a different place. That's why I love quick, flavorful recipes like Pad See Ew, a Thai street food classic that's surprisingly easy to make.
My journey with Pad See Ew began on a recent trip to Bangkok. The vibrant street food scene completely captivated me. The smells, the sights, the sheer energy of it all were intoxicating. Among the many culinary delights, Pad See Ew stood out. The wide, flat rice noodles, slicked with a savory soy sauce-based sauce, the tender chicken, and the slightly charred broccoli—it was a symphony of flavors that lingered long after the last bite. I knew I had to recreate that magic in my own kitchen.
The initial challenge was sourcing the right ingredients. Finding authentic Sen Yai noodles proved difficult, so I opted for readily available wide rice stick noodles, a perfectly acceptable substitute. The recipe itself is surprisingly straightforward. The magic happens in the wok, with the high heat coaxing out the best flavors from the garlic, chicken, and broccoli. The quick stir-fry ensures that everything is cooked perfectly—the noodles maintaining a delightful chewiness, the chicken remaining tender, and the broccoli retaining a satisfying crispness.
The sauce is the heart and soul of this dish. A simple combination of oyster sauce, soy sauce, vinegar, and sugar creates a rich, umami-laden sauce that perfectly complements the other ingredients. The key is to let the sauce coat the noodles evenly, allowing the sugar to caramelize slightly for that extra touch of sweetness. It's a recipe that allows for improvisation, too. Feeling adventurous? Add some shrimp or tofu for a protein boost. Want to spice things up? A pinch of chili flakes will add a welcome kick.
Pad See Ew has become a staple in my weeknight rotation, a quick and satisfying meal that satisfies my cravings for exotic flavors without sacrificing precious time. It’s more than just a meal; it’s a reminder of my travels, a taste of a bustling Bangkok street corner, and a small escape from the daily grind. It’s a recipe I heartily recommend to anyone looking for a quick, delicious, and authentic Thai dish that's easily adaptable to different tastes and preferences.
Beyond the simple satisfaction of a delicious meal, cooking Pad See Ew has become a mindful practice for me. The rhythmic chopping of vegetables, the sizzle of the wok, the careful mixing of ingredients—all contribute to a calming and focused experience that helps me unwind after a long day. It’s a small act of self-care, a way to reconnect with my creativity and create something delicious and nourishing for my family. And that, in itself, is a reward beyond measure.
The beautiful thing about Pad See Ew is its adaptability. I've experimented with different vegetables, adding bell peppers or mushrooms for extra texture and flavor. I've also played around with the sauce, adding a touch of sriracha for a spicier kick or experimenting with different types of soy sauce. Each variation brings a new level of excitement, transforming a simple dish into a personalized culinary adventure.
More than just a recipe, Pad See Ew is a portal to a different culture, a culinary journey that can be undertaken in the comfort of my own kitchen. It's a reminder that even the most seemingly simple dishes can hold profound depth and satisfaction, transporting us to another place, another time, and another state of being, all through the simple act of preparing and sharing a meal.
So, I encourage you to give this recipe a try. Experience the vibrant flavors of Thailand in your own home. Let the aroma of garlic and soy sauce fill your kitchen, and savor the moment as you create a culinary masterpiece that’s both delicious and deeply satisfying. It's a journey well worth taking, and one that I know you’ll cherish.
