Emily Carter
Pad see ew is a popular Thai stir-fried rice noodle dish. It is typically made with wide rice noodles, Chinese broccoli, eggs, and a protein of choice. The most common protein options include chicken, beef, pork, shrimp, and tofu. The dish is characterized by its savory, smoky taste, achieved through stir-frying the noodles at very high heat. The addition of soy sauce, oyster sauce, and other seasonings further enhance the flavor and give it a rich, sweet, and salty taste. The choice between chicken and beef pad see ew ultimately comes down to personal preference, as both options are widely popular and offer their own unique flavors and textures to the dish.
| Characteristics | Values |
|---|---|
| Type of Dish | Thai stir-fried rice noodle dish |
| Protein | Chicken, beef, pork, shrimp, tofu, or seafood |
| Noodles | Wide, fresh rice noodles |
| Sauce | Savory, sweet, salty, sour, smoky |
| Vegetables | Chinese broccoli, baby corn, snow peas, Thai basil |
| Other Ingredients | Eggs, garlic, oyster sauce, white sugar, white pepper, vinegar, fish sauce, cornstarch, baking soda |
| Beef Cut | Skirt steak, flank steak, sirloin |
| Chicken Cut | Chicken thighs |
| Cook Time | 15-20 minutes |
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What You'll Learn
Pad see ew with beef: a recipe
Pad see ew is a popular Thai street food that you can make and enjoy at home. It is a stir-fried rice noodle dish that is typically mixed with protein and vegetables. The name translates to "fried with soy sauce" in Chinese, with "pad" meaning fried and "see ew" meaning soy sauce.
Ingredients:
- Fresh wide rice noodles
- Beef (skirt steak, flank steak, or sirloin)
- Dark soy sauce
- Cooking oil
- Garlic
- Eggs
- Oyster sauce
- White sugar
- Flavour seasoning
- White pepper
- Vinegar
- Chinese broccoli
- Onions
Instructions:
- Mix the fresh rice noodles with dark soy sauce in a large bowl. Use your hands with gloves to ensure all the noodles are well coated.
- Heat 1-2 tablespoons of cooking oil in a non-stick wok pan or skillet over medium-high heat.
- Add chopped garlic and cook for 10 seconds.
- Add slices of beef and stir-fry until halfway cooked. For a wok hei (smoky seared flavour), cook over very high heat.
- Push the beef to one side of the pan and crack the eggs into the other half. Scramble the eggs and then mix them with the beef.
- Add the noodles and mix for 1 minute.
- Add in the oyster sauce, white sugar, flavour seasoning, white pepper, and vinegar. Toss to mix until the flavouring ingredients are dissolved.
- Add Chinese broccoli and onions and stir-fry until they reach your desired texture.
- Serve hot and enjoy!
You can also marinate the beef before cooking to add extra flavour. Simply mix the beef with soy sauce, cornstarch, and oil, and set aside for 10 minutes. Additionally, if using dried rice noodles, soak them in warm water for about an hour or until flexible, then rinse and set aside.
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Pad see ew with chicken: a recipe
Pad see ew is a popular Thai stir-fried rice noodle dish. The dish is typically made with chicken, beef, pork, shrimp, or tofu, and vegetables. The recipe below details how to make pad see ew with chicken.
Ingredients
- 300 g boneless, skinless chicken thighs, cut into thin strips
- 1 tbsp tamari or soy sauce
- 1 tbsp sesame oil
- 1 lb fresh wide rice noodles (ho fun noodles)
- 4-6 stalks Chinese broccoli (gai lan)
- 3 tbsp oyster sauce
- 3 tbsp tamari sauce
- 1 tbsp dark soy sauce
- 2 tsp sugar
- 1½ tsp fish sauce
- 4 garlic cloves, chopped
- 1 egg, whisked
- Cilantro and chilli flakes, for garnish
Method
- Add the chicken, tamari or soy sauce, and sesame oil to a medium-sized bowl. Toss the chicken to coat.
- To cook the rice noodles, bring a medium-sized pot of water to the boil. Prepare the rice noodles by boiling about 1 minute less than the package instructions. Run under cold water to prevent overcooking.
- Trim the ends of the Chinese broccoli, then thinly slice the stems. Cut the leafy parts into 2-inch pieces.
- Mix together all the ingredients for the sauce (oyster sauce, tamari sauce, dark soy sauce, sugar, and fish sauce) until the sugar dissolves. Add 1 tbsp of the sauce to the chicken and mix.
- Heat 1-2 tbsp cooking oil in a non-stick wok pan or skillet over medium to high heat. Add the garlic and cook for 10 seconds.
- Add the chicken to the wok and stir-fry until cooked through. Push the chicken to one side of the pan.
- Pour the whisked egg into the other half of the wok and scramble gently. Mix the egg with the chicken.
- Add the noodles and the sauce to the wok and mix for 1 minute.
- Add the Chinese broccoli and stir-fry until the vegetables reach the desired texture.
- Garnish with cilantro and chilli flakes.
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Pad see ew with tofu: a recipe
Pad see ew is a popular Thai stir-fried rice noodle dish. The dish typically includes protein such as chicken, beef, pork, shrimp, or tofu, along with vegetables and a savoury, sweet, and salty soy-based sauce. The name "pad see ew" translates to "fried with soy sauce", so soy sauce is a key ingredient in the dish.
Ingredients:
- Fresh wide rice noodles (or dry Pad Thai noodles/rice stick noodles)
- Light soy sauce
- Dark sweet soy sauce
- Oyster sauce
- Fish sauce (or lime juice for a vegetarian option)
- Brown sugar
- Chile powder
- Tofu
- Oil
- Cornstarch
- Garlic
- Chinese broccoli (Gai Lan)
- Shallots
- Eggs (optional)
Instructions:
- Cook the noodles according to the packet instructions. If using dry noodles, soak them in very hot water for about 30 minutes before draining and proceeding with the recipe.
- Prepare the tofu by cutting it into cubes and tossing it with oil and cornstarch. You can choose to bake or pan-fry the tofu until golden brown.
- Make the stir-fry sauce by mixing the light soy sauce, dark sweet soy sauce, oyster sauce, fish sauce (or lime juice), sugar, and water in a small bowl.
- Heat oil in a large wok on high heat.
- Add the marinated tofu and stir-fry for 2-3 minutes, tossing constantly until golden brown.
- Add the garlic and stir-fry for a few seconds until fragrant.
- Add the Chinese broccoli and stir-fry for a few seconds until glossy and tender.
- Add the cooked noodles, tofu, and sauce to the wok and toss to combine. Cook until the noodles are warmed through and coated in the sauce.
- (Optional) Push the noodles to one side of the pan and pour the eggs into the empty space. Cook for about 30 seconds, stirring constantly, until the eggs are scrambled, then toss to incorporate them into the rest of the dish.
- Serve and enjoy!
Feel free to adjust the quantities and cooking times to your taste and preferences. You can also add other vegetables or proteins of your choice to customise the dish.
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Pad see ew with shrimp: a recipe
Pad see ew is a popular Thai stir-fried rice noodle dish that can be made with a variety of proteins, including chicken, beef, pork, shrimp, or tofu. While chicken is the most popular protein choice, shrimp pad see ew is a delicious option for seafood lovers.
To make pad see ew with shrimp, start by preparing the rice noodles. Fresh wide rice noodles are traditional, but dried rice noodles can also be used. If using dried noodles, soak them in warm water for about an hour or until flexible, then rinse and set aside. For fresh noodles, an extra step is required to separate them if they are stuck together. To do this, divide the noodles into smaller chunks, microwave them for a minute, then repeat the process until they can be peeled apart.
Next, prepare the shrimp and vegetables. Heat a tablespoon of vegetable oil in a wok or large pan over medium heat. Add minced garlic and fry for about 10 seconds until fragrant. Toss in the shrimp and fry until they are about 60% cooked. Push the shrimp to the side of the pan. In the empty space, add a little more oil and pour in beaten eggs. Scramble the eggs, then toss with the shrimp.
Now, add the gai lan (Chinese broccoli) and rice noodles to the wok. Pour in the noodle sauce, which is a mixture of soy sauce, oyster sauce, sugar, white pepper, and vinegar. Stir-fry everything together until the greens are wilted and the noodles are soft but still chewy or al dente. Taste the noodles, and if they need more time, add a tablespoon or two of water and continue cooking for another minute or two.
Pad see ew with shrimp is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to four days. To reheat, simply microwave for 2-3 minutes or stir-fry on medium heat until warmed through.
With its chewy rice noodles, juicy shrimp, and savoury soy-based sauce, this shrimp pad see ew recipe is sure to impress. Enjoy the delicious balance of sweet, salty, and sour flavours in every bite!
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The history of pad see ew
Pad see ew is a Thai stir-fried noodle dish that is commonly eaten in Thailand and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to China, from where the noodle stir-frying technique was brought by the Teochew people emigrating from the Guangdong province in Southern China to Bangkok. Chinese immigrants also took this technique to Malaysia and Singapore, where it inspired the noodle dish char kway teow, which is similar to pad see ew.
Pad see ew is believed to have gained popularity in World War II when Thailand faced a rice shortage. With war and flooding wreaking havoc on the rice fields, the government pushed for noodles to become a new staple food as they used half the amount of grain.
Pad see ew is characterized by its chewy rice noodles, which are stir-fried in a very hot wok until charred. The dish is typically made with a protein such as chicken, pork, beef, or shrimp, and vegetables, commonly Chinese broccoli, also known as Gai Lan or Kai lan. The dish is mixed with a rich, savoury, sweet, and salty soy-based sauce. The name "pad see ew" translates to "fried with soy sauce" in Chinese, with "pad" meaning "fried" and "see ew" meaning "soy sauce".
The dish is prepared in a wok, which allows the black soy sauce added at the end of the cooking process to stick to the noodles and create an exaggerated caramelizing and charring effect. This charréd, smoky flavour is the defining feature of the dish, setting it apart from other rice noodle dishes. The subtle charring of the noodles infuses the entire dish with a subtle smoky flavour.
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Frequently asked questions
Pad see ew is a Thai stir-fried rice noodle dish commonly mixed with protein (chicken, pork, beef, shrimp, or tofu), vegetables, and a rich, savoury, sweet, and salty soy-based sauce.
The key ingredients in Pad See Ew are wide rice noodles, Chinese broccoli, eggs, and a savoury sauce made with soy sauce and oyster sauce.
Pad See Ew is delicious with both chicken and beef. Chicken is the most popular protein option and it is recommended to use chicken thighs as they are juicier and more forgiving. However, if you prefer beef, skirt steak, flank steak, or sirloin work well.
To make Pad See Ew with chicken or beef, you will need to marinate the meat with soy sauce and a bit of sugar. If using chicken, cut the meat into small, bite-sized pieces. If using beef, cut the meat thinly against the grain for tender steak ribbons that cook quickly. Heat oil in a wok on high heat and add the meat, stir-frying until it is halfway cooked through. Next, add garlic and Chinese broccoli and stir-fry for another 20 seconds. Add in the noodles and mix for 1 minute. Finally, add in the seasoning and toss to mix until dissolved.
