Pad See Ew is a beloved Thai street food that offers a delightful mix of flavours and textures. This stir-fried noodle dish combines chewy rice noodles, tender greens, and savoury sauces for a satisfying meal that's quick and easy to prepare at home.
Looking for other delicious noodle recipes? You'll love my Easy Garlic Soy Noodles or my Stir Fried Rolled Noodles recipe.
Jump to:
Why you need to make this Pad See Ew recipe
- Authentic Flavours: This recipe captures the essence of traditional Thai cuisine with its combination of soy sauce, dark soy sauce, and oyster sauce. The balance of salty, sweet, and umami flavours will transport you to the bustling streets of Thailand.
- Quick and Easy: With minimal prep and cooking time, this dish is perfect for busy weeknights. The simple ingredients and straightforward method mean you can have a delicious meal on the table in under 30 minutes.
- Versatile and Adaptable: Pad See Ew can be customized to suit your preferences. You can easily substitute the vegetables or add your favourite protein such as chicken, beef, or tofu for a more substantial meal.
Ingredients for Pad See Ew
- Rice Flat Noodles: These noodles provide a chewy texture and are gluten-free, making them suitable for those with gluten sensitivities.
- Garlic: Adds a robust flavour and has numerous health benefits, including boosting the immune system and reducing blood pressure.
- Eggs: Rich in protein and essential nutrients, eggs add a satisfying texture and flavour to the dish.
- Choy Sum/Bok Choy/Baby Broccoli: These greens are packed with vitamins, minerals, and fibre, contributing to a healthy, balanced meal.
- Soy Sauce and Dark Soy Sauce: Essential for the salty, umami flavour that characterizes Pad See Ew. Dark soy sauce also adds a rich colour to the dish.
- Oyster Sauce: Adds depth and complexity with its savoury and slightly sweet flavour.
- Sugar: Balances the salty and savoury elements, enhancing the overall taste.
- White Vinegar: Adds a touch of acidity to balance the flavours and brighten the dish.
- Neutral Oil: Ensures the ingredients cook evenly without overpowering the delicate flavours of the dish.
See recipe card for quantities.
Instructions
- Step 1: Mix together the sauces.
- Step 2: Sauté the garlic and greens then scramble some eggs.
- Step 3: Pan fry the noodles in the sauce.
- Step 4: Toss in the egg and greens and serve immediately.
Hint: Rinse the noodles with cold water after cooking to stop them from overcooking and becoming mushy.
Substitutions
Tamari: Use instead of soy sauce for a gluten-free option.
Maple Syrup: Substitute for sugar to add a different layer of sweetness and a slight caramel flavour.
Spinach: Replace choy sum or bok choy with spinach for a different leafy green option.
Variations
Spicy Kick: Add a teaspoon of chilli flakes or a splash of sriracha for a spicy version of Pad See Ew.
Protein-Packed: Incorporate sliced chicken, beef, or tofu for an extra boost of protein.
Vegetable Medley: Include additional vegetables like bell peppers, snap peas, or mushrooms for more variety and nutrients.
Storage
Store any leftover Pad See Ew in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan or microwave until warmed through, adding a splash of water if needed to loosen the noodles. This dish is best enjoyed fresh, but it will still be delicious as leftovers.
Top tip
Ensure the pan or wok is very hot to achieve the caramelisation and slight charring that adds depth of flavour to the dish.
FAQ
Can I use other types of noodles?
- Yes, you can use wide rice noodles, pad thai noodles, or even spaghetti if you don't have rice flat noodles on hand.
Can this dish be made vegetarian?
- Absolutely! Simply omit the oyster sauce or use a vegetarian oyster sauce and add more vegetables or tofu.
How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan or microwave until warmed through.
What are the best noodles for Pad See Ew in Australia?
- I actually really struggled to find 100% rice noodles in this thick shape in Melbourne, so I used these noodles. My local Woolworths in South Melbourne stocks these and you can also find them in Asian grocers.
Related
Looking for other recipes like this? Try these:
Pad See Ew
Ingredients
- 500 g rice flat noodles fresh, or 200g dry noodles
- 3 garlic cloves minced
- 2 eggs
- 1 bunch choy sum baby asian greens or Bok Choy, baby brocolli etc. Chopped up.
- 2 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon caster sugar or brown sugar
- 2 tablespoon white vinegar
- 2 tablespoon oil neutral such as sunflower, peanut or vegetable
Instructions
- Cook/heat noodles to packet instructions, rinse with cold water to stop over cooking, drain and leave aside.
- Whisk together the sugar, soy sauce, dark soy and vinegar until the sugar is dissolved and set aside.
- Bring a wok or large pan to high heat with 1 tablespoon of the oil. Add the garlic and fry for 20 seconds then add in the greens. Sauté these for 1 - 2 minutes until they begin to wilt.
- Push the greens to one side of the pan then crack the eggs into the other side and use a wooden spoon to scramble them.
- Toss the eggs and greens together until combined then transfer to a bowl and leave aside.
- Bring the pan back up to very high heat. You want it nice and hot so the noodles get some caramelisation without over cooking. Add the noodles and pour the sauce right over. Toss a couple of times to coat the noodles in the sauce then let sit for 30 - 40 seconds to allow the noodles to caramelise, toss and repeat 2-3 times.
- Add the eggs and greens to the noodles, toss again a couple of times to combine then transfer noodles to a serving bowl and serve immediately. Enjoy!
Notes
- Perfect Noodles: Rinse the noodles with cold water after cooking to stop them from overcooking and becoming mushy.
- High Heat Cooking: Ensure the pan or wok is very hot to achieve the caramelisation and slight charring that adds depth of flavour to the dish.
- Balance the Sauce: Taste and adjust the sauce ingredients as needed to achieve the perfect balance of salty, sweet, and umami flavours.
Leave a Reply