Pad See Ew

1. 1

   Prepare the noodles

   Separate the fresh wide rice noodles by gently combing through them with your fingers to prevent clumping. If the noodles are cold from refrigeration, rinse them quickly under hot tap water to loosen them and bring them to room temperature.

   2m

   Tips:

   • • Handle noodles gently to avoid breaking them
   • • Room temperature noodles cook more evenly
2. 2

   Prepare all ingredients

   Mince the garlic cloves finely. Dice the chicken into bite-sized pieces (about 2cm cubes). Chop the Chinese broccoli into 1.5cm strips, separating the stems from the leaves. Crack the egg into a small bowl. Have all sauces measured and ready - this dish cooks very quickly.

   8m

   Tips:

   • • Mise en place is crucial - have everything ready before you start cooking
   • • Chop broccoli stems smaller than leaves as they take longer to cook
3. 3

   Heat the wok

   Heat your wok over high heat until it just starts to smoke. This high temperature is essential for achieving the characteristic wok hei (smoky, charred flavor). Add 2 tablespoons of oil and swirl to coat the wok.

   2m

   Tips:

   • • A carbon steel wok works best for achieving authentic flavor
   • • Don't skip the smoking point - this is key to restaurant-quality results
4. 4

   Cook aromatics and protein

   Add the minced garlic and stir-fry briefly for about 10 seconds until fragrant but not browned. Immediately add the diced chicken and cook for about 1 minute, stirring constantly, until the chicken is mostly white on the outside.

   1.5m

   Tips:

   • • Work quickly to prevent garlic from burning and becoming bitter
   • • Chicken doesn't need to be fully cooked at this stage
5. 5

   Add noodles and seasonings

   Reduce heat to medium. Add the noodles, Chinese broccoli stems (save leaves for later), light soy sauce, dark soy sauce, and sugar. Use a gentle folding motion from the bottom of the wok to mix everything together, rather than aggressive stirring. Continue folding for 1-2 minutes to prevent the noodles from clumping together.

   2m

   Tips:

   • • Fold, don't stir - this prevents noodles from breaking
   • • Add broccoli leaves in the last 30 seconds of this step
   • • The dark soy sauce will give the dish its characteristic dark color
6. 6

   Add the egg

   Push all the noodles and ingredients to one side of the wok, creating an empty space. Crack the egg into this empty space and let it sit for a few seconds, then scramble it gently with your spatula.

   1m

   Tips:

   • • Let the egg set slightly before scrambling for better texture
   • • Some cooks prefer to scramble the egg first, then mix it in
7. 7

   Final char and combine

   Increase the heat back to high. Combine the scrambled egg with the noodles using gentle folding motions. Cook for about 30 seconds, stirring less frequently now to allow the noodles to get slightly caramelized on the bottom. This creates the restaurant-style charred flavor.

   1m

   Tips:

   • • This is where you develop the wok hei flavor
   • • A little char is good - it adds complexity to the dish
   • • Don't overcook or the noodles will become mushy
8. 8

   Plate and serve

   Transfer the pad see ew to a serving plate immediately. Garnish with white pepper and chili flakes if desired. Serve with Thai chili vinegar (prik nam som) on the side to brighten the flavors.

   0.5m

   Tips:

   • • Serve immediately while hot for best texture
   • • The vinegar condiment is traditional and highly recommended

• •Fresh wide rice noodles (sen yai) are available at most Asian supermarkets and really set this dish apart from other noodle dishes
• •If using dried noodles, use half the amount and undercook them slightly since they'll continue cooking in the wok
• •Control the sticky noodles by folding rather than stirring aggressively to prevent clumping and breaking
• •Cook on the highest heat your stove can produce - gas stoves work best for wok cooking
• •For home stoves that don't get as hot as commercial burners, consider cooking in two smaller batches to maintain high heat
• •Not crowding the pan is key to achieving proper wok hei and caramelization
• •The dish should be slightly sweet and salty with a smoky undertone - adjust soy sauce and sugar to taste
• •Dark soy sauce is essential for the dish's color and depth of flavor - don't skip it
• •Have all ingredients prepped and ready before you start cooking - this dish comes together in minutes

• •
  Thai chili vinegar (prik nam som) - essential condiment
• •
  Thai iced tea or iced coffee
• •
  Fresh spring rolls as an appetizer
• •
  Tom yum soup for a contrast in flavors
• •
  Fresh Thai basil and lime wedges on the side
• •
  Crispy fried wontons
• •
  Cucumber salad to balance the richness

Pad See Ew's roots trace back to the influence of Chinese immigrants in Thailand, who brought their traditions of stir-frying and the use of soy sauce. These techniques blended seamlessly with local Thai ingredients and cooking methods to create this uniquely Thai-Chinese fusion dish. The name literally translates to 'stir-fried soy sauce noodles,' reflecting its Chinese heritage. Over time, pad see ew became one of the most popular Thai street foods, found at virtually every street food stall and night market across Thailand. It's particularly popular in Bangkok, where it's served from morning until late at night. The dish represents the successful cultural exchange between Chinese and Thai culinary traditions, creating something that is now considered quintessentially Thai.

Authentic pad see ew is defined by several key elements: the use of fresh wide rice noodles (sen yai), the distinctive dark color from dark soy sauce, and most importantly, the presence of wok hei - that smoky, slightly charred flavor that can only be achieved through high-heat cooking in a well-seasoned wok. The noodles should have caramelized edges and a slightly charred taste without being burnt. Chinese broccoli (gai lan) is the traditional vegetable used, not substitutes, though these are acceptable outside Thailand. The dish should have a balance of salty (from light soy sauce), slightly sweet (from dark soy sauce and sugar), and umami (from the protein and vegetables) flavors. Traditional Thai street vendors cook each portion individually over extremely high heat, which is difficult to replicate on home stoves but crucial for authenticity. The texture should be tender yet slightly chewy, with the noodles maintaining their structure rather than becoming mushy. Serving with prik nam som (Thai chili vinegar) is traditional and adds the necessary acidic brightness to balance the rich, savory flavors.