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Pad See Ew

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Ingredients

rice noodles, soy sauce, oyster sauce, sugar, eggs, flat cabbage, meat of choice

Source
Recipe Tin Eats

Introduction

Pad see ew is a popular stir fried noodle dish served by street food vendors in Thailand. The name of the dish translates into “fried with soy sauce” and typically utilizes both light and dark soy sauces.

  • Prep Time: 8 min prep + 10 min cooking
  • Servings: 2 servings

Ingredients

Noodles

  • 200g / 7 oz dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles

Sauce

  • 2 tsp dark soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp light soy sauce (or all purpose)
  • 2 tsp white vinegar (plain white vinegar)
  • 2 tsp sugar (any type)

Stir Fry

  • 4 tbsp peanut or vegetable oil, separated
  • 2 cloves garlic cloves, very finely chopped
  • 1 large egg
  • Meat of choice
    • Usually I either use shrimp or chicken breast cut into cubes and marniated in lemongrass
  • Veggies of choice
    • Usually flat cabbage is our choice, and some edamame beans

Cooking Instructions

Preparation

  • 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.
    • I usually like to just do a water soak, a few hours before I cook, I leave the rice noodles to soak in cold/semi-cold water until then. This softens the noodles up so they only need to finish cooking in the sauce
  • Sauce – Mix ingredients until sugar dissolves.

Cooking

This recipe is assuming you are cooking chicken, which will be cooked alongside the garlic.

  1. Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
  2. Cook and scramble egg: Add egg in, set to low heat and scramble for 30 seconds, flipping it once it's puffed up.
    • This recipe originally has the egg scrambled with the meat, but I like doing the egg on its own to ensure it's puffed up without obstructions
  3. Remove egg: Remove the egg from the wok onto a plate, and clean wok.
  4. Cook garlic and chicken: Add 1 tbsp oil and swirl it around, then add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
    • Depending on the vegetable of choice, you may want to add some of the veggies here once the outside of the chicken is mostly white, so they can also steam and cook
  5. Remove chicken: Remove chicken from the wok onto a plate and clean wok.
  6. Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
  7. Add chicken back in: Quickly add chicken and veggies of choice back in, and toss to disperse. Serve immediately!