Pad See Ew Recipe | ผัดซีอิ๊ว
A few weeks after I got to Bangkok, I ordered Pad See Ew (Soy Sauce Fried Noodles) for the first time at a food stall in a cozy soi (alleyway). I loved the food vendor’s quaint wooden benches and how it was under a little building so there was some shade.
After the server brought me my Pad See Ew on a plastic blue plate, I started at its simple beauty for a moment before digging in: the long, flat, wide, rice noodles that are nothing like spaghetti noodles I ate growing up, a crisp green veggie (Chinese broccoli), chicken and scrambled egg bits all mixed up in a dark sauce.
I smiled at how blessed I was to get to eat this masterpiece for only $1.00 and placed some on my spoon with my fork, and took a bite.
My tastebuds eagerly waited for the Thai spiciness to attack, but they were deeply disappointed—the spiciness never showed up.
I quickly added some chili flakes that are always on every Thai street food table, and a bit of sugar and fish sauce, mixed it up, took a bite, and tastebuds and I were happy and in Thai food bliss.
Not all Thai food is spicy! So if you can’t handle the heat, or just aren’t in the mood for spicy, this dish is a perfect, easy meal.
But even if you want spicy, feel free to add your own chili flakes or Thai chili sauce like I do.
Mai pen rai!
Pad See Ew Recipe | ผัดซีอิ๊ว
This dish is quick and easy, and perfect if you’re feeding those who might not like spicy or those who love it.
- 3 cups of flat, wide rice noodles
- 3 garlic cloves minced
- 2 tbsp cooking oil you prefer
- 2 chicken breasts sliced into thin bite sized pieces (or tofu or pork)
- 2 cups of chinese broccoli or broccoli florets
- 2 tsp of Thai sweet dark soy sauce
- 2 tsp of oyster sauce
- 2 tbsp of Thai light soy sauce
- 3 tsp of sugar
- 1 tsp white pepper
- 2 eggs
- Soak the noodles in warm water for at least 30 minutes before cooking, unless you are lucky and found fresh rice noodles.
- Slice the chinese broccoli into 2 in. pieces, and cut the ends at an angle.
- Fry the garlic until the aroma makes you smile with delight.
- Add chicken and keep stirring so the garlic doesn't burn until the chicken is done.
- Add noodles and a little water to help cook the noodles a bit more. Add small amounts of water until noodles are soft, but not too much so they don't become a blob of white mush.
- Throw in the chinese broccoli and cook for about a minute until it becomes a dark, vibrant green.
- Add in the soy sauces, sugar and pepper and stir. Add more soy sauce if you like it saltier, more sugar if you like sweet.
- Make a little crater in the center of the noodles. Crack the eggs into it. Scramble the eggs until done, and then mix in with the rest of the noodles.
- Serve it. Have chili flakes or chili sauce, sugar and fish sauce on the table so everyone gets the perfect taste they love. Enjoy!
I only cook two servings at a time at most in the wok because if you cook more than that the noodles don't cooperate and become a pile of mush.
With the soy sauces, to tell the truth, I don't measure and instead add in a little until it tastes how I like. You can do the same, or stick by the rules.