Pad See Ew is popular Thai stir-fried rice noodles with meat, eggs, Chinese broccoli, soy sauce and other seasonings. It is a must-try !It is very similar to char (stir-fried) kwe tiau (Rice noodles) in Indonesia, Malaysia, and Singapore.
The mention of Pad See Ew surely makes me feeling all nostalgic. Back in college (many many years ago!!), a Thai friend used to bring Pad See Ew and Pad Thai home from the Thai restaurant that serves very authentic Thai food she worked at for me. I can tell you , I was almost in tears when I tasted the Pad See Ew. It was probably the best I’ve ever tasted. I was hooked with Pad See Ew ever since. She’s the sweetest girl I’ve ever met too! In case you haven’t read…I feel so lucky to have always found special people wherever I go. Forever grateful for that !
The stir-fried noodles we are talking about here are the flat rice noodle or what we normally called kuey tiao/kwe tiau in Indonesia, Malaysia and Singapore. In Thailand, pad see ew is their version of char kwe tiau. The dish gets it name from the ingredient use in making this stir-fry, soy sauce, si-io (conveniently spelled into si ew) means soy sauce.
Pad see ew is a dry stir-fried noodles. There is also a wet/with gravy version known as Rad Na or Kwe Tiau Rad Na. I made Rad Na a while back and that was also super delicious.
Serve it immediately. This is the kind of the dish you want to eat when it’s sizzling hot and even if you find yourself having to blow on it before eating, still, you shouldn’t let the phat si ew sits around waiting for you. Never do that on any stir-fried noodles!
Pad See Ew (Thai Stir-fried Rice Noodles)- 4 generous serving
- 1 - 1 1/2 lbs fresh/dried flat rice noodles , if dried, soaked in warm water for 30 minutes and then drain off water
- 1 Tbsp of dark soy sauce to toss the noodles in
- 6 garlic cloves , crushed
- 10 oz pork loin or meat of your choice , cut into thin strips (marinate this in 1 Tbsp sweet dark soy sauce for at least 15 minutes)-feel free to substitute with other meats of your choice
- 5 stalks of Chinese broccoli/ kai lan , cut diagonally into 2-3 inch pieces or broccoli if you can't get Chinese broccoli
- 4 eggs
- 2 Tbsp dark soy sauce
- 2 Tbsp regular/light soy sauce add more to your taste as needed
- 1 Tbsp oyster sauce
- Dash of white pepper powder
If you are using dried noodles, after rehydrating the noodles and drain off the water, toss the noodles in about 1 Tbsp of dark soy sauce and let it sit for about 15 minutes while preparing other things. If you are using fresh wide flat noodles, you can toss it in about 1 Tbsp dark soy sauce
If you are using broccoli instead of Chinese broccoli, blanch it briefly in a boiling water.
Cooking (I recommend to cook two portions at a time)
Preheat your wok (see note) on a high heat until it is really really hot. Add in the oil, a couple good lugs if you will
Add in the eggs and let them fry a little bit, for about 10 seconds and then stir it around to break it up a little bit, but not too much. Push it to the side and add in the pork slices and garlic and stir-fry until the pork turn color and cooked through, about 20-30 seconds. Add the noodles, the rest of the dark soy sauce, light soy sauce and oyster sauce and stir it around for about 1 minute or so. Add a couple splash of water to the wok and you can hear the sizzling sound
Add in the vegetables and stir-fry until it started to wilt but still fresh green and slightly crispy. Season with white pepper powder. Transfer immediately to serving plate and serve immediately
- If you have a cast-iron work, this is the best to make stir-fried noodles. The key in making good stir-fried noodle like this is high heat and good wok to impart that wok's "smoky" flavor to the noodles. That's what stir-fried noodle aficionados crave for
- I highly recommend cooking 1-2 serving (max) at a time. It just tastes so much better when you don't cook a huge portion all at the same time. So, divide the seasonings accordingly. The recipe is for 1 to 1 1/2 lbs of noodles (about 4 generous servings)
- Since there are so many varieties of soy sauce out there and the amount of sodium content might be different and I have 2 people telling me that the recipe turns out to be too salty for them, I have adjusted the amount on the recipe. The current amount I have on the recipe now was not "salty" enough for my family 🙂 but again, everyone's taste buds might be different and of course the taste and quality of soy sauce itself might be different. You can start with that amount and add more or less as needed
I have that Le Creusuet cast-iron work and been using it for 7 years. It’s a staple in our house as I do lots of stir-frying. I used it to make this Pad See Ew. Another one that I like to use for stir-frying is that Ballarini pan I listed below.
Check out other Southeast Asia recipes you might be interested in.
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