This original pad see ew recipe was one of my very first blog posts ever. I posted this in July of 2011 and the photos were less than stellar. I even used the wrong noodles LOL
Would anyone like to see?
Exhibit A:
This proves that the more you put into practice something, the better you can become at it!
Pad see ew is my favorite Thai dish ever.
This is why I even made it for the blog back in 2011.
I wanted to share with everyone my favorite Thai dish.
Pad see ew is what I order every time we go to a Thai restaurant.
I just love the slightly sweet flavored sauce that coats the noodles.
My favorite is with beef but I’ve had it with chicken and more recently, my order consists of having pad see ew with soft tofu!
What is pad see ew?
It is a Thai stir fried noodle dish.
It means “soy sauce stir fried noodles” and it’s one of the most popular Thai dishes at restaurants!
It’s a great dish to start your Thai cuisine exploration!
What does pad see ew taste like?
It’s salty and slightly sweet with a chargrilled flavor.
This is what made me fall in love with pad see ew.
The chargrilled flavor is achieved because the noodles caramelize in the wok.
What kind of meat can I put in pad see ew?
Sliced beef, thinly sliced chicken, or even tofu!
What if I can’t find the specific noodles?
These short, flat, wide rice noodles are shockingly hard to find.
It took me quite a while to find them and I went to an Asian grocery store to get them.
They don’t always have them either which boggles my mind.
I like to keep it authentic and just like the restaurant so I was determined to find them!
However, if you can’t, you can just use the regular rice noodles that are easily found at any grocery store.
Can I use regular broccoli?
You can.
The Chinese broccoli is called Gai Lan but if you can’t find it, you can use regular broccoli but broccolini actually resembles Gai Lan more so I would probably opt for that.
Where can I find the ingredients for the sauce?
You can find them all at the local grocery store in the international aisle.
Can I make this without eggs?
You can.
If you like pad see ew, you may like these recipes:
- Thai Chicken Curry Noodles
- Curry Lemongrass Chicken Noodle Bowl
- Asian Beef and Broccoli Noodles
- General Tso’s Chicken Ramen
Pad See Ew
Ingredients
For the sauce:
- 2 1/2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 3 tablespoons sweet soy sauce (see notes below)
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons arrowroot powder
For the rest of the dish:
- 5 ounces of flat, wide, rice noodles
- 2 cloves garlic, minced
- 3/4 pound thinly sliced chicken
- 1 1/2 cups gai lan, chopped
- 2 large eggs
Instructions
- In a small bowl, combine all ingredients for the sauce.
- In a small pot, bring a pot of water to boil and cook rice noodles according to directions on the package.
- Put a wok over high heat and add 2 tablespoons of vegetable oil to the wok. Once hot, add garlic and chicken to the wok. Working quickly, toss until chicken is mostly cooked through then add the gai lan and cook until softened and wilted, about 5-7 minutes.
- Add eggs, incorporate, then drain the noodles and add to the wok.
- Pour the sauce on top and toss until nicely coated. Let the noodles sit for 1-2 minutes to let it caramelize then toss and repeat, if desired.
- Divide into bowls and enjoy.
Do you use rice vinegar? And brown sugar? This is one of my favorite meals, too, so I don’t want to mess it up!
Actually, I used white vinegar and regular granulated sugar.
However, you can use rice vinegar too. It’s just up to you and what you have. I think rice vinegar would be more Asian-y than regular white vinegar so if you want to use that, go for it. But I definitely did use regular granulated white sugar.
Wonderful Recipes – love them – so simple without an overload of ingredients
Hi – there’s a remark next to the sweet soy sauce “see notes below,” except there are no notes? Can you please clarify? Thanks!
Sorry, it’s there now!
GET IN MAH BELLY! Need to check and see what I need to re-up on and hit up the store this week! *insert happy dance*
Yessss! Hope you love it!
Are these noodles the kind sold on styrofoam “meat” trays, wrapped in plastic, and displayed in the store at room temperature? Will putting them in the fridge ruin the texture? I want to get some noodles but am not sure how long I can keep them (at room temp) before they go bad.
I know what you’re talking about but no! Not those noodles! These are dry noodles that are sold in plastic packages usually where all the other rice noodles are.
Pad see ew is always a must order for me, too. Your version looks SO good, I’m definitely going to have to try it at home now! Also, I’ve never heard of arrowroot powder – I’m intrigued!
Yay! Hope you enjoy! Arrowroot powder is an alternative to cornstarch.
Made this tonight and it was a hit. I used cornstarch in replace of arrowroot powder.
Is there a way to make this without oyster sauce? I’m a vegetarian and am not sure what to substitute.
Oyster sauce is definitely the ingredient that “makes” the sauce so unfortunately you can’t omit it; I did a quick google search and if you can find mushroom-based soy sauce, they say it’s a really good alternative.
Hello what can you use to substitute for the Gai lan?
it says in the post under the header “can I use regular broccoli?” and addresses your question about gai lan!