Okay, so I’ve been on this total Thai food kick lately, and I finally decided to tackle Pad See Ew. I mean, those wide, chewy noodles, the slightly sweet and savory sauce… pure comfort food! Honestly, I was a little intimidated at first, but it turned out to be way easier than I thought. Plus, the homemade version is so much better than takeout – you can control exactly what goes in it and make it just the way you like it. Let’s get started!
Pad See Ew: The Noodles You’ve Been Missing
This Pad See Ew recipe is seriously going to become a weeknight staple. It’s quick, satisfying, and totally customizable. Feel free to swap out the protein or add more veggies – the possibilities are endless! The key is getting that perfect balance of sweet, salty, and umami in the sauce. Once you nail that, you’re golden.
### Ingredients:
- 1 pound wide rice noodles (fresh or dried)
- 1 tablespoon dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon white vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 pound protein (chicken, pork, beef, or tofu), sliced
- 1 bunch Chinese broccoli (gai lan), chopped
- 2 eggs, lightly beaten
- Optional: chili flakes, ground white pepper
Instructions:
- Prepare the Noodles: If using dried rice noodles, soak them in warm water according to package directions until pliable but not completely soft. Drain well. If using fresh noodles, separate them gently.
- Make the Sauce: In a small bowl, whisk together the dark soy sauce, soy sauce, oyster sauce, brown sugar, and white vinegar. Set aside. This is crucial to get it right!
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through. Remove from the wok and set aside.
- Stir-Fry the Protein: Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and cook until fragrant, about 30 seconds. Add the sliced protein and stir-fry until cooked through.
- Add the Vegetables: Add the chopped Chinese broccoli (gai lan) to the wok and stir-fry until tender-crisp, about 2-3 minutes. If you don’t have gai lan, you could totally use regular broccoli or even bok choy.
- Combine Everything: Add the prepared rice noodles to the wok. Pour the sauce over the noodles and toss to coat evenly. Stir-fry for 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly.
- Finish and Serve: Return the scrambled eggs to the wok. Toss everything together to combine. Season with chili flakes or ground white pepper, if desired. Serve immediately and enjoy! Seriously, it’s best right out of the wok.
Okay, so a few notes. Don’t overcook the noodles! That’s the biggest mistake people make. You want them chewy, not mushy. Also, adjust the sauce to your taste. If you like it sweeter, add a little more brown sugar. If you like it saltier, add a touch more soy sauce. Experiment! This is your Pad See Ew adventure! And don’t be afraid to get that wok screaming hot – that’s how you get that awesome wok hei flavor! Let me know what you think!
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Pad See Ew (Thai Stir Fried Noodles) – Takes Two Eggs
takestwoeggs.comPad See Ew (Thai Stir Fried Noodles) – Takes Two Eggs
pad see ew (thai stir fried noodles) – takes two eggs. Pad see ew (thai stir fried noodles) – takes two eggs