Pad See Ew | Thai Stir Fried Rice Noodles

How to make Pad See Ew, or Thai Stir Fried Rice Noodles, an easy Thai street food classic.

Today we’re making Pad See Ew, or Thai Fried Rice Noodles. This is a street food noodle dish from Thailand that is simple, but I love it because it always has this delicious smoky flavour from the high heat from the wok.

So Pad See ew from the streets is awesome because of the charriness, or that sort of smoky burnt caramelised taste from the wok. It’s all about the wok, so it’s a little hard to replicate at home if you don’t have a 100 year old wok handy. But this method of separate frying definitely helps get pretty close to that flavour.

Separately cooking the noodles from the bits and bobs will limit the amount of moisture in the noodles, and that’s going to help ‘burn’ the noodles to get that smoky flavour. The soy sauce seasoning also helps along the caramelisation.

Ingredients:

Serving for 2

• 300 grams of Flat Rice Noodles
• 100 grams of Chicken, sliced
• Asian greens, I’m using Bok Choy.
• 1 Egg
• 2 Cloves Chopped Garlic
• 2 tsps White Pepper
• Garnish with Thai Chili Flakes

Seasoning Sauce:

• 2 tsp Soy Sauce
• 2 tsp Oyster Sauce
• 1 tsp Dark Soy Sauce
• 1 tsp Fish Sauce (optional)
• 2 tsp Sugar

Directions

1. Premix the seasoning sauce first.
2. Heat oil in a pan or wok.
3. Add garlic, once fragrant, add chicken. Stirfry until its almost cooked.
4. Scramble in the eggs next, and stirfry with the chicken.
5. Add green veggies in. Add in half of the seasoning sauce and stir through.
6. Once the veggies wilt, turn off the heat and take it out of the pan.
7. In the same pan, add some oil if needed. Add in the noodles, and the rest of the sauce.
8. Gently fold through. Leave the noodles for a few seconds to caramelise. Once it does, toss in the chicken stirfry from earlier.
9. Finish with white pepper.

Pad See Ew

Recipe by Sha

0.0 from 0 votes

Course: Eats, Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• 300 grams of Flat Rice Noodles

• 100 grams of Chicken, sliced

• Asian Greens: I’m using Bok Choy

• 1 Egg

• 2 Cloves Chopped Garlic

• 2 tsps White Pepper

• Garnish with Thai Chili Flakes

• Seasoning Sauce

• 2 tsps Light Soy Sauce

• 2 tsps Oyster Sauce

• 1 tsp Dark Soy Sauce

• 1 tsp Fish Sauce (optional)

• 2 tsps Sugar

Directions

• Premix the seasoning sauce first.
• Heat oil in a pan or wok.
• Add garlic, once fragrant, add chicken. Stirfry until its almost cooked.
• Scramble in the eggs next, and stirfry with the chicken.
• Add green veggies in. Add in half of the seasoning sauce and stir through.
• Once the veggies wilt, turn off the heat and take it out of the pan.
• In the same pan, add some oil if needed. Add in the noodles, and the rest of the sauce.
• Gently fold through. Leave the noodles for a few seconds to caramelise. Once it does, toss in the chicken stirfry from earlier.
• Finish with white pepper.

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