Pad See Ew Recipe

Pad See Ew Recipe: Thai pad means stir-fry, and see ew means soy sauce, so how about a stir-fry with soy sauce? Its full name is Guay Tiew Pad See Ew, which is the unspoken term for “noodles,” or guay tiew.

This comforting cuisine consists of freshly made rice noodles that are stir-fried with beef pieces and Chinese broccoli in a hot wok, with the main seasoning being soy sauce. Pad see ew is typically sold by street vendors and food courts in Thailand, where it is typically consumed as a quick lunch on its own. They resemble Thai sandwiches in certain ways!

Pad See Ew Recipe

Ingredients

• 170g (6oz) protein of your choice, thinly sliced (see note 1)
• 1 tablespoon (15 ml) soy sauce for marinating meat, omit if using shrimp or tofu 

• 3–4 tablespoons (45-60 ml) vegetable oil
• 4 cloves garlic, chopped

• 2 eggs
• 4–6 stalks (150 g) Chinese broccoli, aka gai lan, stems thinly sliced on a bias, leaves roughly chopped

• 1 lb (450g) fresh wide rice noodles (ho fun noodles), store bought or make your own (see note 2)
• 4 tsp granulated sugar

• Ground white pepper, to taste
• Optional condiment: Prik nam som or chili vinegar (see note 3)

Sauce

• 2 Tbsp. (30 ml) oyster sauce
• 1 Tbsp (15 ml) soy sauce

• 1 ½ tsp (7.5 ml) fish sauce
• 1 ½ tsp (7.5 ml) Golden Mountain sauce, or sub Maggi Seasoning or soy sauce
• 2 tsp (10 ml) Thai black soy sauce or dark soy sauce

Instructions

• Add around 2 teaspoons (10 ml) of oil and toss to coat the meat after mixing it with 1 tablespoon (15 ml) of soy sauce. The oil will help the meat separate more easily in the pan.

• Divide the noodles into eight ounces (225 grams) each part.

• After thoroughly mixing all the sauce components, divide the sauce into equal amounts; each portion is 2 tablespoons plus 1 teaspoon (35 ml).

• In a wok or large nonstick sauté pan, heat 1 tablespoon (15 ml) of the oil over high heat. Add all of the protein when it’s heated and toss until it’s cooked through. Take out of the pan and place aside.

• For the best outcome, I advise cooking one part at a time starting at this step: Garlic and 1½ tablespoon (22 ml) oil should be added to a wok. Over medium-high heat, sauté the garlic until the tiniest bits begin to take on color.

• Pour in the egg, crack the yolk, allow it set somewhat, and then quickly scramble.

• After adding the Chinese broccoli, toss it for ten to fifteen seconds to coat it with oil.

• Add two teaspoons of sugar, one portion of the sauce mixture, and one portion of rice noodles. Increase the heat to high and toss the noodles in the sauce to ensure even coating. Push the noodles together to keep them from breaking.

• After coating, spread out all of the noodles in the pan and allow them to sit for 15 to 30 seconds, stirring occasionally, until some of the noodles start to burn. To sear the opposite side, flip or toss the noodles and let them set again. If you would like, you can flip the noodles one or two more times to toast them further.

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Notes