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Pad See Ew

This girl's translation: stir fried noodles in a not too sweet, salty, with the perfect inkling of sour sauce.
Course Main Course
Cuisine Thai
Keyword Dinner, Thai
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 313kcal
Author Jen

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
US Customary - Metric

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

Adapted from Dave and Kim Kennedy - our Thai living friends. How fortunate we were to visit with and stay with them during our time in Thailand.
  • 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.

Nutrition

Calories: 313kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1577mg | Fiber: 3g | Sugar: 4g