Savory Pad See Ew

My Adoration for Pad See Ew

I wanna tell you about my top Thai food pick - Pad See Ew. I got hooked on these tasty stir-fried noodles while exploring Thailand and spent forever getting them just right at home.

The name simply means noodles fried with soy sauce, but they're way more exciting than that sounds.

When those smoky noodles mix with the rich sauce and crisp veggies, it's a total flavor party in your mouth.

Diving Into Components

Those wide, flat rice noodles really form the backbone of this dish.

I mix them with juicy chicken, snappy Chinese broccoli, and a knockout sauce that ties everything together perfectly.

Whenever I cook this up, my house fills with scents that take me straight back to those Bangkok food vendors.

Magic Happens With The Sauce

It took me ages to nail down my sauce formula and here's what makes it stand out.

You need both kinds of soy sauce - dark for that deep color and light for saltiness.

Then add some oyster sauce for depth, a tiny bit of vinegar for zing, and just enough sugar to make all the flavors work together.

Mastering The Noodle Game

You might need to hunt around for perfect noodles but trust me, it pays off.

I grab fresh Sen Yai noodles when my local Asian store has them.

If you're stuck with dried ones, don't sweat it - just soak them till they're pliable but not too soft.

They'll finish up in the wok later.

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My Tried-And-True Technique

Here's how I break down making top-notch Pad See Ew at home.

I always handle the chicken and veggies first, put them aside, then focus on getting those noodles nice and charred.

This approach works every time and gives you those tasty browned edges everybody craves.

Veggies And Meat First

I start with a super hot wok.

A quick toss of garlic kicks things off, then in goes the chicken and crunchy broccoli stems.

When they're nearly done, I throw in all the leafy parts.

They'll hit that perfect sweet spot between tender and crisp.

Making Noodles Turn Golden Brown

This step is where everything transforms.

I turn the heat way up and let those noodles get those mouthwatering dark spots.

The sauce browns up, making these beautiful crispy edges that make Pad See Ew so memorable.

Take your time here; it's what turns good food into something amazing.

Putting Everything Together

Now comes the fun part.

Everything jumps back in the wok for one last mix-up.

I love seeing how the sauce wraps around each noodle, the chicken picks up final flavor notes, and the veggies keep their bright pop.

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Dig In

At our place we grab it steaming hot straight from cooking.

I always set out chili flakes and some tangy pickled chilies on the table.

Sometimes I'll whip up a simple clear broth to serve on the side just like they do back in Thailand.

Tricks I've Learned

After cooking this dish countless times I've picked up some key lessons.

Get everything chopped and ready before you start, use a super hot wok, and don't stuff too much in at once.

And remember to handle those noodles carefully; they can break apart easily.

Tracking Down Good Noodles

Don't worry if fresh rice noodles aren't available.

I often go with dried ones from the Asian grocery store.

Try to find the widest flat rice noodles you can, usually sold as Pad Thai noodles.

They turn out great once you figure out the right soaking time.

Swapping Out Chinese Broccoli

Can't find Chinese broccoli? That's okay.

I've made this tons of times using regular broccoli with some spinach thrown in.

Broccolini works great too.

You just want that mix of crunchy stems and soft leaves that makes this dish so good.

Why You Really Need Oyster Sauce

I once tried making this without oyster sauce and wow, it just wasn't right.

This stuff adds a rich flavor you can't copy any other way.

I always keep some in my fridge; it's key for getting that real Thai street food taste.

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Switch Up Your Meats

While I usually reach for chicken, I love trying different proteins.

Shrimp cooks up quick and tasty while tofu drinks up all that yummy sauce.

When I'm feeling fancy I'll use beef; just make sure you cut it super thin across the grain.

Getting The Temperature Right

Let me share my biggest discovery: cranking that heat way up.

That super high heat gives you those awesome crispy bits and stops everything from turning mushy.

If you don't own a wok just use your biggest frying pan; just make sure it's crazy hot before starting.

Serving It Up Right

This food doesn't like sitting around.

I transfer it directly from wok to plate when those noodles are shiny and steaming.

Add some chili flakes, put out some pickled chilies, and maybe serve a light soup alongside if we're feeling extra authentic.

It's comfort food at its finest.

Handling Extras

If you end up with some left over, it'll stay good in the fridge for a couple days.

When I warm it back up I add a tiny bit of water to the pan and heat everything slowly.

The noodles bounce back pretty well though nothing tops eating it fresh from cooking.

Frequently Asked Questions

→ Why is chicken cooked separately?

Since home burners aren't as hot as restaurant ones, cooking them apart guarantees the noodles get golden-brown without being soggy.

→ What noodle types can I use?

Wide rice noodles like Sen Yai are ideal, but thick rice sticks work fine. Vermicelli’s too thin and will break apart in the sauce.

→ Can Chinese greens be swapped?

Sure! Opt for broccolini, bok choy, or pak choy sliced long if Chinese broccoli isn’t available.

→ Differences in soy sauce explained?

Dark soy adds depth and color. Light soy’s saltier and less intense. Neither works as a replacement for the other.

→ Other proteins besides chicken?

Absolutely! Try tofu, shrimp, or any stir-fry-friendly protein of your choice.