Pad See Ew: Authentic Thai Stir-Fried Noodles Recipe and Guide
The perfect harmony of smoky char, tender protein, and crisp veggies in every mouthful.
Pad See Ew: Thailand’s Essential Stir-Fried Noodle
Pad See Ew, meaning ‘soy sauce stir-fry,’ is among Thailand’s most cherished noodle dishes. The heart of this recipe lies in the harmony of chewy rice noodles, caramelized soy sauce, tender protein, and crisp greens, all crowned with the iconic smoky wok char. Whether enjoyed on bustling Bangkok streets or at home, Pad See Ew is prized for its savory, subtly sweet punch and satisfying texture.
What Is Pad See Ew?
Pad See Ew (ผัดซีอิ๊ว) is a classic Thai stir-fried noodle dish featured in street stalls and restaurants across Thailand. Its trademark elements include wide rice noodles, dark soy sauce, egg, Chinese broccoli, and a choice of protein, all flash-fried over high heat to create distinctive smoky flavors and glossy, well-seasoned noodles. Unlike the spicier Pad Thai, Pad See Ew focuses on rich umami, caramelization, and the interplay of sweet and savory notes.
Pad See Ew vs. Other Thai Noodle Dishes
| Dish | Key Features | Primary Flavor |
|---|---|---|
| Pad See Ew | Wide rice noodles, dark/regular soy sauce, Chinese broccoli, egg, protein | Savory, slightly sweet, smoky |
| Pad Thai | Thin rice noodles, tamarind, fish sauce, peanuts, lime | Tangy, sweet, nutty, mildly spicy |
| Drunken Noodles (Pad Kee Mao) | Wide rice noodles, vegetables, basil, chili, soy sauces | Spicy, savory, herbaceous |
Essential Pad See Ew Ingredients
- Wide Rice Noodles (Sen Yai): Thick, chewy noodles that absorb flavor and develop a unique texture when stir-fried.
- Protein: Traditionally, chicken is favored, but pork, beef, tofu, or shrimp are common variations.
- Egg: Adds richness and texture; scrambled directly in the wok.
- Chinese Broccoli (Gai Lan): Offers crunch and subtle bitterness, balancing sweetness; regular broccoli may be used in Western kitchens.
- Soy Sauces: A blend of regular and sweet dark soy sauce for color, caramelization, and umami.
- Oyster Sauce: Deepens the savory profile and gives a signature gloss to the dish.
- Garlic: Infuses aromatics into the oil, anchoring the flavor.
- Sugar: Promotes caramelization and balances salty sauces.
- Oil: Neutral oils like canola or soybean withstand high heat and amplify wok char.
Building the Perfect Pad See Ew Sauce
The balance between salty, sweet, and umami is key to great Pad See Ew. The classic sauce merges:
- Soy Sauce (regular) – foundational saltiness
- Sweet Dark Soy Sauce – brings deep color, mild sweetness, and caramel depth
- Oyster Sauce – adds complexity and a glossy finish
- Sugar – offsets salt and aids browning
- Rice Vinegar (optional) – brightens the sauce, rounding the flavors
- Garlic – essential for aroma and underlying savoriness
A typical Pad See Ew sauce recipe:
- 4 tsp regular soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet dark soy sauce
- 2 tsp sugar
- 2 tsp rice vinegar
- 1 minced garlic clove
Ingredient Selection and Preparation
Rice Noodles: Fresh vs. Dried
- Fresh Rice Noodles: Found at Asian markets, fresh wide noodles (Shao Fen) are preferred for their chewy, flexible texture and ability to withstand stir-frying. They require gentle handling and brief cooking.
- Dried Rice Noodles: More widely available, dried wide noodles can be used; cook per package instructions until barely tender, as overcooking leads to breakage.
Protein Prep Tips
- Chicken: Sliced thin and tossed with baking soda and soy sauce to tenderize and enhance browning.
- Tofu: Use firm tofu; pat dry and fry before adding to the wok.
- Beef or Pork: Thinly sliced against the grain for tenderness, briefly marinated in soy sauce or oyster sauce.
Vegetables
- Chinese Broccoli: Cut into bite-sized pieces. Stalks and leaves are both used. If unavailable, substitute with regular broccoli florets and stems.
- Optional Additions: Bok choy, snap peas, or bell peppers for extra color or crunch.
Professional Technique: Achieving Restaurant-Quality Wok Hei
The elusive wok hei—literally ‘breath of the wok’—defines authentic Pad See Ew. High heat caramelizes sauces and chars the noodles, giving a smoky, complex edge to the dish.
What others are reading
- Use a carbon steel wok or heavy skillet that can retain and withstand high temperatures.
- Preheat until smoking hot. This prevents sticking and promotes flavorful browning.
- Cook in batches if making multiples: Overcrowding cools the wok, reducing caramelization.
- Don’t stir constantly: Let noodles and vegetables sit to brown before tossing.
- Add sauce late: Maximizes the effect of browning and prevents sogginess.
Tips for Crisp Vegetables and Chewy Noodles
- Sear vegetables first in hot oil for color and crunch.
- Scramble the egg separately, then push to the side before mixing in noodles.
- Add noodles and allow them to brown for at least 1 minute undisturbed.
- Toss gently once sauce is added, ensuring even coating without tearing noodles.
Step-By-Step: How to Make Pad See Ew
- Prepare Noodles: If using fresh, separate gently by hand. If dried, cook until just tender, rinse in cold water, and toss with a little oil to prevent sticking.
- Marinate Protein: Toss chicken (or preferred protein) with baking soda and soy sauce for tenderness and deeper browning.
- Mix Sauce: Combine regular and sweet soy sauce, oyster sauce, sugar, garlic, and vinegar in a bowl.
- Stir-Fry Veggies: Heat wok until smoking, add oil, and sear broccoli until crisp-tender, then set aside.
- Scramble Eggs: Add more oil, scramble eggs quickly, then push to the side.
- Add Noodles: Add noodles to hot wok, let sit briefly, then add sweet soy sauce. Toss to coat and brown.
- Combine: Return vegetables and protein to the wok, pour in sauce, and stir-fry until everything is evenly coated, glossy, and heated through (1–2 minutes).
- Serve: Plate immediately, garnished with fresh chili flakes, lime wedges, or pickled chilies on the side.
Variations and Substitutions
- Vegetarian Pad See Ew: Substitute protein with tofu or tempeh and choose vegetarian oyster sauce or soy-based alternatives.
- Gluten-Free: Use tamari in place of soy sauce and gluten-free oyster sauce.
- Seafood Variation: Add shrimp or squid, stir-frying briefly for tenderness.
- Extra Spice: Serve with Thai chili powder or chili vinegar at the table.
- Low-Carb: Swap rice noodles with spiralized zucchini or shirataki noodles for a lighter option.
Common Mistakes and How to Fix Them
- Overcrowding the Pan: Leads to steaming, not frying. Cook in small batches for proper browning.
- Soggy Noodles: Ensure noodles are dry, don’t over-sauce, and use high heat.
- Broken Noodles: Handle gently, toss with oil before cooking, and avoid overcooking dried noodles.
- Bland Taste: Adjust sauce concentrations, use fresh aromatics, and finish with a touch of acid like lime or rice vinegar.
Serving and Storage Tips
- Serve Immediately: Pad See Ew is best hot, straight from the wok.
- Garnish: Citrus wedges and fresh chili oil add brightness and punch.
- Storage: Refrigerate leftovers for up to 3 days; reheat quickly in a hot pan to restore texture.
- Freezing: Not recommended, as noodles lose texture on thawing.
Frequently Asked Questions About Pad See Ew
What does Pad See Ew taste like?
Pad See Ew balances savory, slightly sweet soy flavors with smoky caramelization and gentle bitterness from Chinese broccoli. Its rich umami is distinctive yet approachable, with minimal spice unless extra chilies are added.
Can I use regular broccoli instead of Chinese broccoli?
Yes. While Chinese broccoli is preferred for authenticity and texture, regular broccoli florets and sliced stems are a suitable substitute, offering crunch and mild sweetness.
Is Pad See Ew spicy?
No, Pad See Ew is generally mild, focused on soy and umami flavors. Spice can be added with chili flakes or chili vinegar at the table.
Which protein works best for Pad See Ew?
Chicken is the classic choice, but pork, beef, shrimp, or tofu work equally well. Thin slicing and brief marination ensure tender, flavorful results.
How do I achieve the smoky wok flavor at home?
Use a carbon steel wok over as high a heat as possible, work quickly in small batches, and don’t overcrowd. Let noodles contact the hot metal for at least 1 minute without stirring to form a char.
Where can I find Pad See Ew noodles?
Asian markets generally stock fresh wide rice noodles; look for ‘Shao Fen’ or ‘Sen Yai.’ When using dried noodles, select extra wide varieties and cook al dente.
Can Pad See Ew be made ahead?
It’s best eaten fresh, but leftovers can be refrigerated and reheated in a hot wok. The noodles may lose some chew, but flavor remains robust.
Expert Tips for Best Results
- Always use the hottest pan you have access to; wok hei is essential.
- Prepare all ingredients ahead—Pad See Ew cooks quickly.
- If using dried noodles, err on the side of undercooking during boiling, as they will finish cooking in the wok.
- Add sweet dark soy sauce directly to the noodles for deep color and flavor before combining with other ingredients.
- Rotate or toss noodles gently by lifting and folding with tongs or a spatula; avoid aggressive stirring.
Conclusion: The Balanced Deliciousness of Pad See Ew
Pad See Ew is a timeless Thai street food classic, well-loved for its tender protein, chewy noodles, charred vegetables, and glossy, savory sauce. With simple techniques and the right ingredients, anyone can master the art of Pad See Ew at home—producing restaurant-worthy flavors and textures in a single wok. Experiment with proteins and vegetables, refine your stir-fry skills, and celebrate a truly iconic dish that speaks to the heart of Thai cuisine.
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