Sen Mee Pad See Ew (Rice Vermicelli Pad See Ew)
ID: a7f854dc...
A quick and delicious version of the classic Thai stir-fried noodles (Pad See Ew) using thin rice vermicelli. This home-cook-friendly recipe is incredibly fast, taking only about 20 minutes to prepare and cook from start to finish.
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🍳 Cooking Flow
Soak the rice vermicelli in room temperature water until soft, then drain and cut. → Prep the Chinese broccoli, garlic, and pre-mix the sauce ingredients. → Sauté garlic, scramble the eggs fully, then toss in the noodles with the sauce, sugar, and water. → Stir-fry until liquid is absorbed and noodles are cooked through, adding dark soy sauce for color. → Add the Chinese broccoli and white pepper, tossing briefly until wilted, then serve with chili vinegar.
Cooking Steps
Brief Cooking Order
Soak the rice vermicelli in room temperature water until soft, then drain and cut. → Prep the Chinese broccoli, garlic, and pre-mix the sauce ingredients. → Sauté garlic, scramble the eggs fully, then toss in the noodles with the sauce, sugar, and water. → Stir-fry until liquid is absorbed and noodles are cooked through, adding dark soy sauce for color. → Add the Chinese broccoli and white pepper, tossing briefly until wilted, then serve with chili vinegar.
Introduction
A quick and delicious version of the classic Thai stir-fried noodles (Pad See Ew) using thin rice vermicelli. This home-cook-friendly recipe is incredibly fast, taking only about 20 minutes to prepare and cook from start to finish.
Step 1
Soak the rice vermicelli noodles in room temperature water for 5 to 10 minutes until completely pliable and droopy.
Step 2
Prepare the Chinese broccoli (gai lan) by slicing the thick stems thinly on a bias, and cutting the leaves into bite-sized pieces.
Step 3
Smash, peel, and finely chop the garlic cloves.
Step 4
In a small cup, mix equal parts Thai soy sauce and Golden Mountain seasoning sauce for the main seasoning.
Step 5
Measure out the dark or black soy sauce into a separate cup so you can add it carefully for color control.
Ingredients List
Important Notes
Scramble the eggs completely before adding the vermicelli to prevent the liquid egg from making the thin noodles clumpy.
Use a well-seasoned wok or non-stick pan, as rice vermicelli noodles tend to stick easily.
Do not use a metal spatula to stir the noodles aggressively; use tongs to toss them gently to prevent the noodles from breaking into small pieces.
The amount of water needed during cooking depends highly on the brand of rice vermicelli used, so start with less and add more if needed.
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