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Authentic Thai Pad See Ew

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Ingredients

Scale

For the Stir-Fry:

  • 8 oz (225g) wide rice noodles (fresh or dried)
  • 2 tablespoons vegetable oil
  • 1/2 lb (225g) chicken breast or thigh, thinly sliced (or tofu for vegetarian version)
  • 1 cup broccoli florets (or Chinese broccoli, if available)
  • 1/2 onion, sliced thinly
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (use Halal-certified soy sauce)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce (make sure it’s Halal-certified or substitute with mushroom sauce for vegetarian version)
  • 1 tablespoon sugar
  • 1/2 teaspoon white pepper

Optional Garnishes:

  • Fresh lime wedges
  • Crushed peanuts
  • Thai chili flakes (if you like it spicy)

Ingredient Highlights

 

  • Rice Noodles: The wide rice noodles are the backbone of Pad See Ew, absorbing all the flavors from the sauce. Make sure to use the fresh variety, if possible, for the best texture.
  • Soy Sauce: Soy sauce provides the saltiness and depth of flavor that is essential in Thai stir-fry dishes. Use a Halal-certified version to ensure the dish meets dietary requirements.
  • Oyster Sauce: This sauce brings the sweet-salty depth to the dish. If you’re looking for a vegetarian alternative, mushroom sauce is a great substitute.
  • Dark Soy Sauce: Adds color and a slightly caramelized flavor that deepens the dish’s overall richness.
  • Broccoli or Chinese Broccoli: Vegetables like Chinese broccoli (also known as “gai lan”) are the traditional choice for Pad See Ew, but broccoli can be used as a substitute if you can’t find the former.

Instructions

Prepare the Noodles:

  1. Soak the Noodles: If using dried rice noodles, soak them in warm water for about 30 minutes or until soft. Drain well. If using fresh noodles, you can skip this step.
  2. Boil Water: Bring a large pot of water to a boil. Add the noodles and cook for 1-2 minutes, just enough to separate them. Drain and set aside.

Prepare the Stir-Fry:

  1. Heat the Pan: Heat a large wok or non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
  2. Cook the Protein: Once the pan is hot, add your sliced chicken (or tofu) and stir-fry for 3-4 minutes until cooked through and browned. Remove from the pan and set aside.
  3. Sauté the Vegetables: Add the remaining 1 tablespoon of oil to the pan. Toss in the garlic and onion, stirring frequently until fragrant and softened (about 2 minutes).
  4. Add the Broccoli: Add the broccoli florets and stir-fry for another 3-4 minutes, or until they are bright green and tender but still crisp.

Add the Noodles and Sauce:

  1. Add the Noodles: Once the vegetables are cooked, add the cooked rice noodles to the pan, tossing to combine with the vegetables.
  2. Add the Sauce: In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Pour the sauce over the noodles and toss to coat evenly. Stir-fry for 2-3 minutes, ensuring that the noodles are evenly flavored and heated through.

Scramble the Eggs:

  1. Make Room for Eggs: Push the noodles and vegetables to one side of the pan, creating a small space.
  2. Cook the Eggs: Crack the eggs into the empty side of the pan and scramble them gently. Once the eggs are scrambled and almost cooked, toss everything together to combine.

Final Touches:

  1. Add the Protein Back: Add the cooked chicken (or tofu) back into the pan and give everything one last toss to combine.
  2. Taste and Adjust: Taste your Pad See Ew and adjust the seasoning if needed. If you prefer more salt, add a touch of soy sauce; if you want it sweeter, add a little more sugar.

Serve the Pad See Ew:

  1. Plate and Garnish: Serve your Pad See Ew hot, garnished with a squeeze of lime, crushed peanuts, and a sprinkle of Thai chili flakes for added flavor and heat.

Nutrition

Find it online: https://buttereats.com/authentic-thai-pad-see-ew/