Pad See Ew Recipe

I absolutely adore this recipe because it packs a punch of umami goodness with simple, easy-to-find ingredients that come together in a genuinely satisfying meal. Not only is it a delicious tribute to authentic flavors, but it also lets me unleash my inner chef without needing a culinary degree!

One of my favorite Thai dishes to recreate at home is Pad See Ew. It combines wide rice noodles with savory sauces like oyster and dark soy sauce.

I love the balance of flavors and textures with crunchy Chinese broccoli, tender chicken or beef, and a perfectly cooked egg. You can add crushed red pepper for an extra kick and serve with lime wedges for a refreshing contrast.

Ingredients

Broad Rice Noodles: Abundant in carbohydrates, giving energy, and a delectable stretchy texture.

Oyster sauce adds a savory flavor with a hint of sweetness that is packed with umami.

Soy Sauce, Dark: Adds depth, color, richness, and flavor.

Fish Sauce: Rich in umami and salty, it is essential for an authentic taste.

Garlic: Delivers an assertive aroma and taste.

Likely has health perks.

Chinese broccoli has a wonderful crunch and is high in fiber and vitamins.

Chicken/Beef: A source of protein, adding substance and richness to the dish.

Cooking Oil: Required for culinary processes, this and adds an understated depth of flavor.

Ingredient Quantities

• 8 ounces wide rice noodles
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large egg
• 8 ounces Chinese broccoli, cut into bite-sized pieces
• 8 ounces chicken breast or beef, thinly sliced
• Optional: crushed red pepper for garnish
• Optional: lime wedges for serving

Instructions

1. Prepare the broad rice noodles as per the directions on the package. Get rid of the excess water and put the noodles aside.

2. In a tiny bowl, combine oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar. Place it in a quiet corner and make it a meditation station for your sauces. Pull it out when ready to sauce whatever you are saucing.

3. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. When it is hot, add the minced garlic and stir-fry for about 30 seconds or until it becomes aromatic.

4. Incorporate the chicken breast or beef, sliced, into the pan. Stir-fry that meat until it is cooked through and lightly browned to your satisfaction. Remove that meat from the pan. Set it aside.

5. In the same pan, add 1 tablespoon of vegetable oil. Break the egg into the pan and scramble it until just done.

6. Toss in the pan the Chinese broccoli and stir-fry it for 1-2 minutes until it just begins to wilt.

7. Put the cooked noodles and meat back into the pan. Top with the sauce.

8. Combine all the ingredients and noodles with sauce. Stir-fry for 2-3 minutes more. That is one way to mix everything together to make stir-fried noodles with vegetables.

9. Adjust the seasoning to your taste. If you desire more heat, add crushed red pepper to the pot.

10. Squeeze the limes over the food before eating. Serve with the limes on the side.

Equipment Needed

1. Large pan or wok
2. Small bowl
3. Measuring spoons
4. Knife
5. Cutting board
6. Tongs or spatula
7. Pot (for cooking noodles)
8. Colander or strainer
9. Mixing spoon or whisk

FAQ

• Q: Can I use a different type of noodle?Yes, you can use other types of noodles, such as fettuccine or linguine, even though they are not traditional and the texture may differ.
• Q: Is it possible to make this recipe vegetarian?A: Yes, swap out the chicken or beef for tofu or another protein substitute, and use a vegetarian oyster sauce.
• Q: How can I make this dish gluten-free?A: Make sure to label all sauces as gluten-free, including soy sauce and oyster sauce.
• Q: What if I don’t have dark soy sauce?You can use standard soy sauce combined with some molasses or brown sugar to simulate the rich color and sweetness.
• Q: Can I make this dish spicier?A: Indeed, you can raise the heat in dishes by adding crushed red pepper or fresh chili peppers, whether during cooking or as a garnish.
• Q: How do I prevent the noodles from sticking together?The rice noodles require cooling after boiling. Rinse them in cold water and, to prevent sticking, toss them with a bit of oil.

Substitutions and Variations

If you cannot find wide rice noodles, you may use flat linguine or fettuccine in their place.
In the absence of oyster sauce, hoisin sauce can stand in as a substitute, although it will give off a somewhat different flavor.
Gluten-free soy sauce alternative: Tamari sauce.
If you want an option that is free of soy, use coconut aminos in place of dark soy sauce.
If you don’t have Chinese broccoli, then regular broccoli or broccolini are good substitutes.

Pro Tips

1. Noodle Preparation To prevent the rice noodles from sticking together, rinse them under cold water after boiling. Toss them with a little bit of oil to keep them separate while you prepare the other ingredients.

2. Sauce Infusion Allow the sauces to rest together for a few minutes before using. This enhances their flavors and ensures a more uniform sauce when added to the other ingredients.

3. Meat Marination For extra tender and flavorful meat, consider marinating the sliced chicken or beef in a little soy sauce, garlic, and a pinch of sugar for about 20 minutes before cooking.

4. Even Cooking When stir-frying the Chinese broccoli, separate the stems from the leaves, as the stems take longer to cook. Add the stems first, followed by the leaves for even cooking.

5. Achieving Authentic Flavor For a classic smoky flavor, allow the noodles to sit undisturbed in the hot pan for a minute before stirring. This technique, known as “wok hei,” is often used in Asian cuisine to impart a slightly charred taste.