Description
Comfort meets excitement in this Pad See Ew, a classic Thai noodle dish that dances with savory soy and charred wok flavors. Hearty rice noodles intertwine with tender protein and crisp vegetables, promising a delicious journey through Bangkok’s street food culture you won’t soon forget.
Ingredients
Scale
Main Protein:
- 8 ounces (226 grams) chicken, beef, or shrimp, thinly sliced
- 1 egg, lightly beaten
Noodles and Vegetables:
- 8 ounces (226 grams) wide rice noodles (fresh or dried soaked per package instructions)
- 1 cup Chinese broccoli (Gai Lan), cut into 2-inch pieces (or regular broccoli, bok choy, or kale)
- 2 cloves garlic, minced
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 2 tablespoons dark soy sauce (adds color & depth)
- 1 tablespoon light soy sauce (for saltiness)
- 1 tablespoon oyster sauce (adds richness)
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch (for tender meat, optional)
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon sugar
- ½ teaspoon white vinegar (balances flavors, optional)
- ¼ teaspoon white pepper
Instructions
- Prepare rice noodles by soaking dried varieties in warm water until they reach a pliable yet firm texture, or gently separate fresh noodles to prevent sticking.
- Create a marinade for the protein by combining soy sauce and cornstarch, allowing the mixture to infuse for at least 10 minutes to enhance flavor and tenderness.
- Craft a sauce blend by whisking together dark and light soy sauces, oyster sauce, fish sauce, sugar, vinegar, and white pepper in a separate container.
- Preheat a wok or large skillet over high heat, adding a tablespoon of oil to create an intense cooking surface.
- Sear the marinated protein swiftly, stirring continuously until fully cooked, then transfer to a holding plate.
- Introduce additional oil to the hot pan and quickly scramble the egg until just set, pushing it to the side of the cooking surface.
- Infuse the pan with minced garlic, allowing it to release its aromatic essence for approximately 30 seconds.
- Introduce the prepared noodles to the pan, immediately coating them with the pre-mixed sauce through rapid, continuous stirring.
- Add Chinese broccoli to the mixture, stir-frying for 1-2 minutes until the vegetable begins to wilt slightly.
- Reunite the previously cooked protein with the noodle mixture, stirring thoroughly to integrate all components.
- Plate the dish and offer optional garnishes such as chili flakes, fresh lime wedges, or zesty pickled chili vinegar for personalized heat and brightness.
Notes
- Noodle Softening Secret: Soak dried noodles in warm water until they’re pliable but still have a slight bite, preventing mushy texture during stir-frying.
- Meat Marinade Magic: Let protein sit in soy sauce and cornstarch mixture to enhance tenderness and create a delightful golden crust when cooking.
- Sauce Balance Technique: Combine different sauces carefully to achieve that perfect sweet, salty, and umami flavor profile characteristic of authentic Thai street food.
- High Heat Stir-Fry Pro Tip: Use a blazing hot wok or pan to create signature wok hei flavor and prevent ingredients from becoming soggy or overcooked.
- Vegetarian Swap: Replace meat with firm tofu or tempeh, pressing out excess moisture before marinating to ensure a crispy exterior.
- Gluten-Free Adaptation: Use tamari instead of traditional soy sauce and choose gluten-free rice noodles to make the dish celiac-friendly.
- Spice Level Control: Adjust chili flakes or serve with optional chili vinegar on the side, allowing each diner to customize heat intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 600
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg