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Pad See Ew.
Translation: Stir fried wide noodles in a not too sweet, salty, with the perfect inkling of sour sauce.
It’s no wonder Pad See Ew tops every menu and street sign in Thailand.
Traditional Pad See Ew
- The true translation is “stir fried noodles in soy sauce.”
- The makes are protein, wide thin noodles, Chinese broccoli (Kai Lan or Gai Lan), soy and a few other sauces.
- And, Pad See Ew is easy to make!
Noodles
Do you have an Asian Market close? We used to, but ours is now an hour away. They receive fresh noodles on Wednesday and Friday only. Most are flat, but my mom picked rolled for us. They’re super sturdy. We have dried on hand too. Whether fresh or dried, flat noodles are delicate daisies and must be treated as such. In our experience, dry tends to break more than fresh.
How to Make Vegetable Pad See Ew
- Scramble one or two eggs (the Thai way, or I use my momma’s way).
- Stir-fry as much or little garlic (stir, so as not to burn, but I actually like a few crispy critters).
- Add the vegetables and continue to stir-fry.
- Coat the vegetables in this breathtaking sauce.
- Careful to add the noodles for breakage and we add slow towards the end, sometimes leaving little out based on sauce/noodle ratio.
- Taste. Do you love? If not, season or sauce, then add the egg and mix gently.
- Fill a bowl for you and those you most want to share a meal.
- Garnish with crushed peanuts. Yes! Or for some, NO!
Do you see the small bell in the pictures?
Bells are used in many cultures around the world to help people come together, to create harmony within oneself and harmony with others.
The sound of the bell is a reminder to breathe, to quiet the mind, to come home to your body, and to take care of ourself.
As you listen to the bell, practice breathing in and releasing all built up tension, releasing the habit of the body, and especially the mind, the runaway train of thoughts and emotions racing all throughout the day and night.
Sounding the bell doesn’t take long, it’s richly rewarding and a beautiful practice of peace, presence, and harmony.
– paraphrased from a favorite author, Thich Nhat Hanh
Pad See Ew
Ingredients:
- 450 grams fresh noodles, room temperature - or 200 grams/7 oz. dried stick noodles
Sauce
- 2 Tablespoons oyster sauce
- 2 Tablespoons fish sauce
- 1 Tablespoons thick or dark soy sauce
- 1 Tablespoon light soy sauce - or rice wine, dry sherry
- 1 teaspoon vinegar
- 1 teaspoon chili paste - sambal oelek
- 1 teaspoon cane sugar
- ¼-½ teaspoon white pepper
Wok
- 2 Tablespoons peanut oil
- 1-2 large egg(s) - whisked lightly
- 4-6 cloves garlic - coarse chopped or minced
- 1 medium yellow onion - 1" pieces
- 1 cup broccoli - cut into small pieces
- 1½ cups bell pepper - 1½" pieces
- 4-6 Chinese broccoli stems
Garnish
- crushed peanuts
Instructions
- In a small bowl combine oyster, fish sauce, thick or dark soy, light soy, vinegar, sambal oelek, sugar, and white pepper. Set aside.
- If using dried, prepare noodles according to package directions and drain thoroughly. Add 1/2-teaspoon light soy sauce to the noodles, toss, and set aside.If using fresh, cut or separate. If the noodles are still cold, place in warm water, then strain until ready for use.
- Heat a wok over medium-high. Starting midway up the wok, stream 1 Tablespoons peanut oil around, coating half to the bottom. Once glistening, add the whisked egg and let settle. Push gently until cooked, then place in a small bowl and cover. Heat the additional 1 Tablespoon oil, then add garlic. Stir-fry for 30 seconds, then add broccoli and bell pepper. Stir-fry until 3 minutes before desired vegetable tenderness. Add Chinese broccoli; stir-fry for an additional 3 minutes.
- Add the sauce and coat the vegetables. To best avoid breakage—slowly add the drained noodles; use tongs and a spatula to pull the vegetables from the bottom to the top. Gently coat and combine the noodles and vegetables.
- Season to taste, then garnish with crushed peanuts. Love, then love those leftovers even MORE
Notes
- Thick soy, oyster sauce, and sambal oelek can be found in Asian Markets.
- Want to make Pad See Ew ahead—prep vegetables and sauce in advance.
I can’t wait to make this! Pad Se Ew is one of Beya’s, Valentina’s, my bff Amanda’s and my favorite dishes! Yum! I’m going to try to track down fresh noodles and thick soy. Love you ❤️
Oh good! I hope you all LOVE ❤️