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A classic Thai street food dish featuring wide, chewy rice noodles stir-fried with a savory-sweet soy sauce, tender protein, and crunchy Chinese broccoli. The secret to a great Pad See Ew is the 'wok hei' or the charred, smoky flavor achieved by toasting the noodles on high heat.
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Marinate protein and mix the soy sauce-based stir-fry sauce. → Prepare noodles by cutting into 1-inch strips and slice the Chinese broccoli. → Sear protein in a hot wok and set aside; then fry garlic, egg, and vegetables. → Add noodles, sauce, and sugar; stir-fry on high heat until coated. → Spread noodles to char for 'wok hei', then toss back the protein and serve.
Marinate protein and mix the soy sauce-based stir-fry sauce. → Prepare noodles by cutting into 1-inch strips and slice the Chinese broccoli. → Sear protein in a hot wok and set aside; then fry garlic, egg, and vegetables. → Add noodles, sauce, and sugar; stir-fry on high heat until coated. → Spread noodles to char for 'wok hei', then toss back the protein and serve.
A classic Thai street food dish featuring wide, chewy rice noodles stir-fried with a savory-sweet soy sauce, tender protein, and crunchy Chinese broccoli. The secret to a great Pad See Ew is the 'wok hei' or the charred, smoky flavor achieved by toasting the noodles on high heat.
Prepare the protein by slicing it into bite-sized pieces. Toss with a little vegetable oil to prevent clumping and marinate with 1 tbsp of soy sauce.
Make the stir-fry sauce by mixing oyster sauce, soy sauce, Golden Mountain sauce, fish sauce, and black soy sauce in a small bowl.
Prepare the Chinese broccoli. Slice the stems into thin diagonal pieces and roughly chop the leaves.
Prepare the noodles. If using sheets, cut them into 1-inch wide strips while cold. Pull them apart individually to ensure even coating later.
Heat oil in a wok over high heat. Sear the protein until just cooked through, then remove and set aside. Wipe the wok clean.
Marinating protein with a bit of oil helps the pieces separate easily during stir-frying.
It is highly recommended to cook only one serving at a time to allow the noodles to toast properly and prevent them from becoming soggy.
Thai black soy sauce is essential for the dark color and characteristic sweet-savory flavor. Ensure you use the 'Orange Cap' variety or a similar thick dark soy sauce.
The 'toasting' phase is crucial—don't move the noodles too much once they are coated in sauce; let them sear against the hot wok.
When adding the protein back at the end, do not pour in the liquid that collected in the bowl, as the extra moisture will soften the noodles.
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