Oh, Pad See Ew. Just thinking about those wide, chewy noodles stir-fried with fragrant garlic, tender Chinese broccoli, and that perfect savory-sweet sauce… makes my mouth water! It’s one of my all-time favorite Thai dishes, and something I always order when I’m back in Thailand. The beauty of Pad See Ew is its simplicity. It’s about fresh ingredients, good technique, and balancing those essential Thai flavors.
Pad See Ew Recipe
Here’s a recipe so you can make this delicious dish right at home. Don’t be intimidated! With a little practice, you’ll be whipping up restaurant-quality Pad See Ew in no time.
Ingredients:
- Wide Rice Noodles: About 1 pound, fresh or dried (rehydrated). If using fresh, make sure they are separated.
- Chinese Broccoli (Gai Lan): 1 bunch, cut into bite-sized pieces. You can substitute with regular broccoli if you can’t find Gai Lan.
- Eggs: 2 large
- Protein (Chicken, Pork, Tofu, or Shrimp): 1/2 pound, thinly sliced or cut into bite-sized pieces. Marinate in a little soy sauce and sesame oil for extra flavor.
- Garlic: 3-4 cloves, minced
- Dark Soy Sauce (Sweet Soy Sauce): 2 tablespoons
- Light Soy Sauce: 1 tablespoon
- Oyster Sauce: 1 tablespoon
- Sugar: 1 teaspoon (or to taste)
- White Pepper: A pinch
- Vegetable Oil: For stir-frying
Instructions:
- Prepare the Noodles: If using dried noodles, soak them according to package instructions until softened but still slightly firm. Drain well. Fresh noodles need to be separated to prevent sticking.
- Prepare the Protein: If you’re using meat, marinate it for at least 15 minutes. This helps tenderize it and adds flavor. Tofu doesn’t need marinating, but press out excess water.
- Prepare the Vegetables: Wash and chop the Chinese broccoli (Gai Lan). Make sure to separate the stems from the leaves, as the stems take longer to cook.
- Stir-Fry the Garlic and Protein: Heat a wok or large skillet over high heat. Add a tablespoon or two of vegetable oil. Once the oil is hot, add the minced garlic and stir-fry for a few seconds until fragrant. Add the marinated protein and stir-fry until cooked through. Remove the protein from the wok and set aside.
- Cook the Eggs: Add a little more oil to the wok. Crack in the eggs and scramble them quickly. Don’t overcook them; they should still be slightly soft.
- Add the Noodles and Vegetables: Add the wide rice noodles and the Chinese broccoli stems to the wok. Stir-fry for a few minutes until the noodles start to soften and the broccoli stems are slightly tender. Then add the Chinese broccoli leaves and stir-fry for another minute until wilted.
- Add the Sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Pour the sauce over the noodles and vegetables.
- Combine Everything: Stir-fry everything together vigorously until the noodles are evenly coated in the sauce and heated through. Add the cooked protein back to the wok.
- Serve Immediately: Transfer the Pad See Ew to a serving plate and serve immediately. A sprinkle of ground peanuts and a dash of chili flakes are optional, but highly recommended!
Remember, the key to good Pad See Ew is high heat and constant stirring. Don’t be afraid to crank up the heat! Adjust the sweetness and saltiness of the sauce to your own preference. And most importantly, have fun with it! It might take a few tries to get it perfect, but the delicious results are well worth the effort. Enjoy!
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