PAD SEE EW (THAI STIR FRIED NOODLES)

Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!

Pad See Ew, which means “stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries.

You may have tried and been disappointed by other recipes in the past. It all comes down to the sauce. You have to get the sauce right!

I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I’ve made it so many times over the years, I can almost make it with my eyes closed. (Not really….but you know what I mean!)

So I had to actually measure the ingredients properly to share the recipe!

Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead - I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!

Ingredients
NOODLES

• 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)

SAUCE

• 2 tbsp dark soy sauce (Note 2)
• 2 tbsp oyster sauce
• 2 tsp soy sauce (all purpose or light, Note 3)
• 2 tsp white vinegar (plain white vinegar)
• 2 tsp sugar (any type)
• 2 tbsp water

STIR FRY

• 3 tbsp peanut or vegetable oil , separated
• 2 cloves garlic cloves, very finely chopped
• 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
• 1 large egg
• 4 stems Chinese broccoli (Note 5)

Instructions

1. Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
2. Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
3. Sauce - Mix ingredients until sugar dissolves.

COOKING:

1. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
2. Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
3. Add Chinese broccoli stems, cook until chicken is almost cooked through.
4. Add Chinese broccoli leaves, cook until just wilted.
5. Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
6. Return wok to stove, heat 2 tbsp oil over high heat.
7. ...

Full recipe: PAD SEE EW (THAI STIR FRIED NOODLES)

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