Stir-Fried Rice Noodles with Soy Sauce and Chinese Broccoli (Pad See Ew)

April 5, 2009

Stir-Fried Rice Noodles with Soy Sauce and Chinese Broccoli (Pad See Ew) © kvalifood.com

Pad see ew is one of the most popular lunch dishes in Thailand, especially for people who don’t eat spicy food. “Pad” means stir-fry and “see ew” means soy sauce - at its core, it’s just noodles and soy sauce, but the combination of umami, sweet-salty balance, and the satisfying chew of fresh rice noodles makes it deeply satisfying. The key is getting some char on the noodles, which means high heat and not crowding the pan. About 10 minutes active plus 15 minutes to marinate protein.

Ingredients

Serves 2

The Sauce

2 Tbsp oyster sauce
1 Tbsp soy sauce
1/2 Tbsp fish sauce
1/2 Tbsp seasoning sauce, such as Golden Mountain (or Maggi)
2 tsp black soy sauce

The Rest

175 g protein of choice (see notes)
1 Tbsp soy sauce (omit if using seafood (or tofu))
3 Tbsp vegetable oil
4 cloves garlic, chopped
2 eggs
4-6 stalks Chinese broccoli, stems thinly sliced on a bias, leaves chopped
450 g fresh, wide rice noodles (ho fun noodles)
4 tsp granulated sugar
White pepper, ground, to taste
Prik nam som and roasted chili flakes, for serving

Directions

If using beef, pork, or chicken, marinate the protein with 1 Tbsp soy sauce for 10-15 minutes.

Mix all the sauce ingredients in a small bowl greased with a little cooking oil - this helps the thick sauce slide out more easily.

Heat the vegetable oil in a wok or large saute pan over medium-high heat. Cook the protein until just done, then remove and set aside.

Add more oil to the pan if needed, then add the garlic and saute until it starts turning golden brown. Add the eggs, break the yolks, let them set halfway, then scramble. Add the Chinese broccoli and toss just until it turns bright green, about 10-15 seconds.

Add the noodles, sauce, and sugar. Turn the heat to high and toss to coat the noodles evenly. Once coated, spread the noodles out across the entire pan surface and let them sit without stirring for about 10 seconds, until some noodles develop a toasted, charred look. Flip and let them sit again to toast the other side.

Return the protein to the pan and toss briefly to combine. The sauce should be completely absorbed - if it still looks wet, cook a bit longer.

Transfer to a plate and sprinkle generously with white pepper. Serve with prik nam som (chili vinegar) and roasted chili flakes. Sprinkle a little of the vinegar onto the noodles and mix - the acid brightens the dish.

Notes

This recipe makes 2 servings, but for the best char on the noodles, cook one serving at a time. Separate the ingredients into two lots.
If using beef, pork, or chicken, slice into thin bite-sized pieces. If using shrimp, peel and devein.
Use a large wok or pan so the noodles have room to spread. Crowding traps steam, which makes the noodles wet instead of toasted.
If you can’t find fresh rice noodles, dried wide rice noodles soaked in warm water until pliable will work in a pinch, though the texture won’t be the same.
You can make a big batch of the sauce and store it in a jar in the fridge. Use 2 Tbsp + 1 tsp per serving. The sauce also works well for fried rice or vegetable stir-fries.