Thai Pad See Ew Noodles
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Pad See Ew is a highly popular Thai stir-fried noodle dish characterized by its smoky wok hei aroma, wide flat rice noodles, tender beef, crunchy Chinese broccoli, and a savory-sweet soy-based sauce.
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🍳 Cooking Flow
Prepare the Chinese broccoli, garlic, and separate the wide rice noodles. → Heat a wok on high heat with oil, then stir-fry garlic and beef until almost cooked. → Add the flat noodles, crack in the egg, and scramble until the egg sets onto the noodles. → Stir in the all-purpose sauce, Chinese broccoli, sweet dark soy sauce, and sugar over high heat. → Plate and garnish with black pepper.
Cooking Steps
Brief Cooking Order
Prepare the Chinese broccoli, garlic, and separate the wide rice noodles. → Heat a wok on high heat with oil, then stir-fry garlic and beef until almost cooked. → Add the flat noodles, crack in the egg, and scramble until the egg sets onto the noodles. → Stir in the all-purpose sauce, Chinese broccoli, sweet dark soy sauce, and sugar over high heat. → Plate and garnish with black pepper.
Introduction
Pad See Ew is a highly popular Thai stir-fried noodle dish characterized by its smoky wok hei aroma, wide flat rice noodles, tender beef, crunchy Chinese broccoli, and a savory-sweet soy-based sauce.
Step 1
Peel the tough outer skin of the Chinese broccoli stems, then cut diagonally into 1-2 inch pieces, keeping the leaves in larger pieces than the stems.
Step 2
Crush and finely chop the fresh garlic cloves.
Step 3
Gently peel the fresh wide flat rice noodles into separate thin layers.
Step 4
Heat a wok over extremely high heat, add the cooking oil, and swirl to coat the surface.
Step 5
Add the chopped garlic to the wok and stir-fry briefly until fragrant.
Ingredients List
Important Notes
Do not refrigerate fresh rice noodles as they will become hard and difficult to separate. If you store them, freeze them and thaw them overnight before using.
Cooking Pad See Ew requires extremely high heat to achieve the classic smoky 'wok hei' aroma.
Peeling the tough outer skin of the Chinese broccoli stems makes them much easier to chew.
Letting the egg sit for a minute on medium heat after scrambling helps it cook beautifully and adhere to the noodles.
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