Top Rated Pad See Ew Recipes

Pad See Ew
Pad see ew, which directly translates to "stir-fried (with) soy sauce," is standard lunch fare among Thais and is very popular in restaurants outside of Thailand. My recipe incorporates flat rice noodles pan-fried with chicken, gai lan, and a special mixture of Siamese seasonings creating the ultimate comfort food perfect for any level of home cook.
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by
Chef NMSEO
A favorite Thai lunch entree. Pan-fried noodles in a sweet sauce. You can increase the sugar as desired, and use half the listed amount of the soy sauces to reduce sodium. Chicken can be substituted for the prawns, but should be added sooner to cook thoroughly. Enjoy.
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yakalom
This is a really simple Thai dish to make. It's a one pan meal! Sometimes I add extra vegetables to this like green beans or eggplant.
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watson2167
Stir-fried flat rice noodle with egg and Chinese broccoli with black, thick soy sauce.
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Nick Kindelsperger
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Stacie Lora
my favorite dish!!
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Stacie Lora
my favorite dish!!
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Nick Kindelsperger
I always do this. We had friends over for dinner and instead of making something that I have some experience with, I made something completely new. It was comical, to say the least. The first round of this Thai dish was nearly inedible because I hadn't cooked the noodles properly. They were crunchy and stiff. The second round was better, but the flavor of the sauce was still not right. A few days later I remade it following a different recipe and liked it a little more. And now, for the third time, I remade pad see ew. Nothing like failure to get me going. I had numerous problems that necessitated the three versions. My first one used some rather authentic-looking recipes, and nearly all of them called for dark soy. Something I just couldn't find at my local Asian market. I tried. I really did. So I had to move on. And that's when I found this recipe from Appetite for China. Instead of dark soy, it called for mushroom-flavored soy sauce and dark brown sugar. I'm not sure if this is authentic, or whatever. But of all the versions I have tried this is the best. The only hard part is cooking over high heat. You need to make sure everything is cut and ready to go. Because I didn't have a big wok, I cooked everything separately and combined them at the end. If you don't have mushroom-flavored soy sauce, then regular soy sauce is fine. Pad See Ew About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
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Aida Mollenkamp
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Lynda Q
This Thai-style beef-and-broccoli noodle dish is seasoned with a mixture of soy sauce, fish sauce, and oyster sauce.
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