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Photo by Alexandra Tran on Unsplash
Thaimaindairy-free
Pad See Ew (Thai Stir-Fried Wide Noodles)
Pad See Ew originated in China and was brought to Thailand by Chinese immigrants, becoming a beloved street food staple in Bangkok's bustling night markets and hawker stalls. The dish is defined by its signature smoky char from high-heat wok cooking, where wide rice noodles are caramelized in sweet soy sauce alongside egg, Chinese broccoli, and your choice of protein.
Jump to recipeIngredients
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Instructions
- 1
If using dried rice noodles, soak them in room-temperature water for 30 minutes until pliable but still firm, then drain well. If using fresh noodles, gently separate them by hand into individual strands and set aside.
- 2
In a small bowl, combine the dark soy sauce, oyster sauce, light soy sauce, fish sauce, white sugar, white vinegar, and ground white pepper. Stir until the sugar dissolves and set the sauce aside.
- 3
Place a wok or large heavy-bottomed skillet over the highest heat your stove allows. Allow the wok to heat until it just begins to smoke, about 2 to 3 minutes. This high heat is essential for achieving the smoky 'wok hei' flavor.
- 4
Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat. Add the sliced chicken in a single layer and let it sear undisturbed for 60 seconds until golden on one side, then stir-fry for another 1 to 2 minutes until cooked through. Transfer the chicken to a plate and set aside.
- 5
Add another tablespoon of oil to the wok and return to high heat. Add the minced garlic and stir-fry for 20 seconds until fragrant and just beginning to turn golden.
- 6
Add the Chinese broccoli stems to the wok and stir-fry for 1 minute, then add the leaves and stir-fry for another 30 seconds until the greens are bright and slightly wilted.
