Thai
Pad See Ew
Wide rice noodles are seared in a hot wok with pork, egg, and Chinese broccoli until smoky and glossy with sweet dark soy. The dish should taste savory, lightly sweet, and charred at the edges, just as it is cooked to order in Thailand.
Watch it madePailin's Kitchen · 9:34
Ingredients
- Fresh wide rice noodles (sen yai)450g
- Pork shoulder or pork loin, thinly sliced200g
- Chinese broccoli (gai lan), stems sliced and leaves cut into pieces180g
- Eggs2
- Garlic, finely chopped3 cloves
- Neutral oil3 tbsp
- Thai light soy sauce1 tbsp
- Thai sweet dark soy sauce2 tsp
- Oyster sauce1 tbsp
- Fish sauce1 tsp
- White sugar1 tsp
- Ground white pepper1/4 tsp
- Prik nam som or sliced chilies in vinegar, for servingoptional
Method
- Gently separate the fresh wide rice noodles into individual sheets; if they are stiff, warm them briefly in a steamer or microwave until pliable.
- Mix the light soy sauce, sweet dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl until the sugar dissolves.
- Heat a wok over very high heat until it begins to smoke, then add half the oil.
- Add the garlic and pork, stir-frying quickly until the pork is just cooked and the garlic is fragrant.
- Add the Chinese broccoli stems first, stir-fry for 30 seconds, then add the leaves and cook until just wilted.
- Push everything to one side of the wok, add a little more oil to the empty side, crack in the eggs, and scramble until softly set.
- Add the noodles and pour the sauce around the sides of the wok so it sizzles on contact.
- Toss and fold the noodles gently to coat them without breaking, then spread them against the hot wok and let them sear briefly before tossing again.
- Cook until the noodles are glossy with a few charred edges and the sauce is absorbed, working in two batches if your wok is small.
- Serve immediately with prik nam som on the side for adding brightness and heat at the table.
Common questions
Can I substitute the fresh wide rice noodles if I can’t find sen yai?
Yes. Use fresh chow fun or other wide fresh rice noodles if available. Dried rice noodles work poorly because Pad See Ew needs soft, broad noodles that can sear. If using dried, soak until just pliable and handle very gently.
When should I add the sauce so the noodles don’t get soggy or clump?
Add the sauce only after the noodles are in the wok and the heat is very high. Pour it around the sides so it hits the hot metal and sizzles, then toss quickly to coat before it pools in the pan.
What are the most common mistakes when cooking Pad See Ew at home?
Using a wok that isn’t hot enough, overcooking the noodles, and stirring too aggressively are the biggest mistakes. Also avoid adding too much sauce at once or crowded pan conditions, which steam the ingredients instead of giving them charred edges.
How do I store leftovers and reheat them without ruining the noodles?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok with a splash of water or oil, tossing just until warmed through. Microwave works, but the noodles will soften more.
What should I serve with Pad See Ew, and how do I finish it at the table?
Serve it hot with prik nam som or sliced chilies in vinegar on the side for brightness and heat. A simple cucumber side or light soup works well, but the dish is usually complete on its own.