After a trip to Thailand, I fell in love with Pad See Ew, a noodle dish that is both sweet, salty, and sour. Pad See Ew literally means “stir-fried soy sauce noodles”. It uses extra-thick rice noodles, which are perfect for our family as our dishes need to be gluten and dairy-free.
Pad See Ew is a street food in Thailand, and I took a cooking class in Chiang Mai to learn how to make it. Making this dish is easy and should not take you longer than 30 minutes. In fact, it will take you longer to prep the vegetables than it will to cook the dish.
Let’s start by preparing the Pad See Ew vegetables:
- Separate 4 Gailan stems (Chinese broccoli) from the leaves
- Chop the leaves into 3 biteable segments
- Cut the stems to bite sizes
- Cut a carrot into thin bite sizes (medallion thin)
In a bowl, mix together:
- 6 heaped tsp sugar
- 8 tsp fish sauce
- 12 tsp oyster sauce
- 8 tsp dark soy
In a wok:
- Heat 2 tbsp vegetable oil in a hot wok (or large pan)
- Add 4 tsp. minced garlic
- Heat until fragranced
- Add chopped chicken
- Cook the chicken until it is white (about 1 minute if small pieces)
- Add stems and carrots
- When almost ready, add leaves
- Move the chicken to the side and add 2 eggs
- Scramble
- Remove all from the wok
- Add sauce and noodles
- Mix well so that all noodles get the sauce
- Add chicken and vegetables
- Serve the Pad See Ew
You have to admit that it is pretty simple. Let me know how it works out for you.
Pad See Ew Ingredients
- 4 stalks Gai Lan (Chinese broccoli)
- 1 carrot
- 2 eggs
- 6 heaped tsp sugar
- 8 tsp fish sauce
- 12 tsp oyster sauce
- 8 tsp dark soy
- 2 tbsp vegetable oil
- 4 tsp. minced garlic
- 1 chicken breast (chopped into small pieces)
- Half a bag of fresh wide rice noodles (normally sold in 1-pound bags)
