Pad See Ew

For years I pretty much only ordered curry from Thai restaurants–green curry, red curry, yellow curry, Panang curry–I loved (and love) them all. Then something happened. In May of this year, our Bible study leaders David and Beth ordered a smorgasbord of Thai food for our group. As I sampled all the new flavors and my taste buds sang a song of celebration, I realized that I had been shortsighted in my years of curry exclusivity. I’d been missing out on fantastic dishes such as Pad Kra Pao, Pad Woon Sen, and the awesomest of awesomes: Pad See Ew.

Pad See Ew has become one of our staple orders from what is hands down our favorite Thai restaurant in Chicago, Siam Noodle and Rice. At $6.50 for a dinner-sized portion, it’s a great deal and it has a fabulous flavor.

Pad See Ew is very simple: Chinese broccoli, wide noodles, pork, and egg are its main ingredients. I’ve been hankering to reproduce this dish at home for quite a while now. I even briefly considered accosting the owners of the restaurant and demanding a no-pay internship in their kitchen so that I could learn the secret of this dish. Though I have yet to take that bold step, my recent trip to Golden Pacific Market enabled me to make it at home. It’s not 100% like what we get at the restaurant, but it’s in the ballpark, which I am very happy with for now. Further experimentation will ensue, but I couldn’t withhold this from you until that future and possibly unattainable point of perfection . . . so here is an excellent version you can toss together in 20 minutes at home. Simple ingredients, minimal prep time, and quick cook time make this a great and interesting weeknight meal. An added plus–for you vegetarians out there, I have also made this substituting the pork chop with 2 extra eggs, and it’s equally fantastic. Let’s have at it!

Ingredients

(Serves 2)

2 TBS peanut oil

3 cloves garlic, minced

1 pork chop, thinly sliced

2 eggs, beaten

1 1/2 TBS sugar

2 TBS light soy sauce

2 TBS dark soy sauce

1 tsp fish sauce (optional)

1 lb fresh flat rice noodles

1 lb Chinese broccoli (can substitute kale or regular broccoli)

The dish comes together very quickly, so first prep all your ingredients: mince the garlic, thinly slice the pork, beat the 2 eggs together, and mix the two soy sauces, sugar, and fish sauce in a small bowl or cup.

Wash the Chinese broccoli–you can substitute kale (so I’ve been told) or regular broccoli, but this stuff is amazing and you should get your mitts on it if at all possible.

Now chop the broccoli in 2-inch slices.

You can use the broccoli stems if you split them lengthwise down the middle and then give them a rough dice, or you can just use the leaves.

Take the large flat noodle (which in my case, came in one big sheet) . . .

. . . and slice it into rectangles about the length and width of two fingers put together.

Make sure to peel the noodles apart so that they’re not stuck together. This is much easier to do if the noodles are room temperature, so if you can remember (I never do), take the noodle sheet out of the refrigerator an hour or so before you start making this.

Let’s get cooking! Heat the oil in a wok or large, deep skillet over medium-high heat. When very hot, add the garlic and fry for 30 seconds, stirring constantly.

Add the pork slivers and fry for another 1-2 minutes.

Very quickly, the pork will start to cook through:

While it’s still pink in places, add the noodles and stir to incorporate for another minute.

You’ll notice in the picture above that I hadn’t separated the noodles, thinking they would naturally come apart once they were heated. I was wrong, and this caused problems for me, but that’s why I’m here. To be your guinea pig. To help you avoid the pitfalls. So read my lips: all your noodles should be separated before you add them in!

Add the sauce mixture:

Stirfry for 2 minutes until well incorporated. Quick note–I’ve made the sauce both with and without the addition of fish sauce, and it’s really good both ways. Fish sauce is awesome and very important in Thai cooking, but its effects in this particular dish are very subtle and you may only notice its presence/absence if you’re really thinking about it.

Make a well in the middle of the pan or wok, and add the eggs.

Let them set into a half-cooked “omelette” before breaking them apart and stirring them into the dish.

Finally, add the broccoli stems (if you’re using them) and stirfry for a couple minutes before adding the leaves and stirring them in until wilted.

Give ‘er the old taste test, and if you like the dish sweeter or saltier or saucier, simply add a little more sugar and/or soy sauce.

Isn’t it beautiful? I love the bright green broccoli leaves.

Who would have though that such a simple sauce could create such a wonderful flavor?

*Note: Many recipes I found online include oyster sauce. I asked the owner of a Thai restaurant in town I frequent (Azha) about this, and he told me that their chef doesn’t use it. However, he does use a Thai sweet soy sauce, which I’ll be searching for on my next trip to Golden Pacific Market. The experimentation is not over, and if I find a better version you can be sure I will share it with you all!

Click here for printer-friendly version: Pad See Ew

77 thoughts on “Pad See Ew

    1. Jenna

      I know–I was surprised too. I didn’t think it was possible for it to be so delicious and have such a depth of flavor with so few ingredients in the sauce, but there you have it!

      Reply
  1. Kat

    Thank you for the step-by-step! Absolutely gorgeous!

    Slash, I’ve never seen anyone slice up noodles like that before.

    I’m 100% positive that I need to learn how to cook these curries for myself so that I can get out of my “rut” when I’m at a Thai restaurant.

    Reply
  2. thefrenchchick

    I have to admit, when I first saw the title of the post I thought “why doesn’t this person like the look of Pad Thai?” Now I realize there is more to Thai food than curry and pad thai :) Thanks for posting the recipe.

    Reply
    1. Jenna

      You’re welcome! And for the record, I ADORE Pad Thai . . . it’s so, so, so tasty! I need to perfect my recipe for Pad Thai and share that asap as well. Thanks!

      Reply
  3. Nik Nik

    This looks so tasty and simple. I love Thai food! I’ve been trying to buy the flat noodles locally for months now, with no success. I think a trip to ‘the city’ is in order soon, so I can fulfill lots of Thai and Chinese food fantasies.

    I can’t imagine kale cooking as quickly as the leafy broccoli that you used. My experience is that its very tough unless steamed for 15 – 20 minutes. I wonder if stir frying it is the secret.

    Thanks for sharing the recipe and for the gorgeous photos.

    Reply
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    1. Jenna

      The hardest part may be finding that kind of noodle depending on where you live, since it’s probably only available in Asian or international grocery stores. However, it’s very easy to make! None of the steps are too complicated–just a little chopping and a little frying.

      Reply
  5. Joy

    Hey there, I hope you have been enjoying more adventures in Thai food. You may have realized by now that ‘pork’ is not really a traditional ingredient in this dish. I was surprised to see you wrote that above. Thanks for sharing your enthusiasm and hope you don’t mind a ‘correction’. Enjoy Enjoy!

    Reply
    1. Jenna

      Thanks! I had no idea . . . the servers at the 3 places where I’ve now ordered this dish always asked me “Would you like chicken, beef, or pork?” and I just say “pork!” I had no idea it wasn’t traditional. I appreciate your comment!

      Reply
  6. Cammi "The Ninja" Neko

    AWESOME!!! I love Asian food SOOOO much!!! But of coarse, ramen noddles and Teriyaki chicken beat all! ๏‿๏

    Reply
  7. lochgarry

    Next time I am in Chicago on business, I will visit Siam Noodle and Rice.

    Thanks for sharing this recipe-looks delicious, except for one ingredient.
    Tofu would be my personal choice instead of pork, but it’s just my personal preference. I love tofu.

    Beautiful pictures as well. Take care and keeping sharing.

    Reply
    1. Jenna

      Thank you! I also love tofu and can’t wait to try it with that variation. I happen to have a block of firm tofu sitting in my fridge right now, hmmmm . . .

      Reply
  8. lilabyrd

    Thanks! that looks good and I am finding now that it’s mostly me now I want to try many other types of foods….I’ve been more adventurous than other family members so now is my time to experiment! I’ll be checking back for more. :}

    Reply
  9. quotid

    Hi there! Awesome post about pad see ew and I love how you have pictures for your recipe, but also provide a printable version of it as well. Thank you very much and I can’t wait to try out your recipe!

    Reply
  10. Mettlefiche

    Looks great. Here’s a suggestion to make it even better: Stir fry the noodles with oil, light and dark soy sauce (without the other ingredients) on high heat first, thoroughly coating the noodles with the light and dark soy sauce. Then remove from wok and let it sit for some time to absorb the flavors thoroughly. This extra step gives the noodles extra flavor and allows it to cook thoroughly without being soggy. Restaurants and road side stalls in South East Asia usually fry up a big batch ready for orders. Use the noodles as per your recipe when you are ready to cook your dish. Happy Cooking! :)

    Reply
    1. Jenna

      You can simply skip the fish sauce and it actually doesn’t detract a lot from the flavor–I could barely tell a difference (which was surprising to me). Thanks for trying it!

      Reply
  11. showspaces

    You can try Spring Greens rather than Chinese Broccoli — not sure how common they are outside the UK but have created marvellous bubble & squeak with them. Thanks for the recipe :)

    Reply
  12. Pingback: Thai cuisine | Walter's Greasy Spoon

  13. Patty J

    I love this dish. I have been a fan for years. My fave thai restaurant is Noodles in the Pot in Lincoln Park. Can’t wait to try and make this! Thanks!

    Reply
  14. globalgirlbkk

    I grew up in Thailand and Pad Se Ew is one of my favorite things to eat. Now that I live in the US, it’s really hard to find the ingredients to make it well. I will def. try your version. It looks pretty similar to what I used to eat on the streets of Bangkok all the time! Good job :)

    Reply
    1. Jenna

      Thank you so much! That’s very encouraging, since I wasn’t sure how authentic my version was. Of course I’d love to just go to Bangkok and eat it there for myself . . . =)

      Reply
  15. Tom Baker

    Looks delicious. It might only be a little after breakfast but I’m hungry again. The photography is amazing and I’m sure the food tastes as good as it looks. I’m a first time visitor but your site is great. I will be back and recommend your blog to my visitors. Have a great weekend.

    Reply
  16. tasteslikeyum

    We had Thai food for dinner last night and while I didn’t order it, I used to LOVE pad see ew… I’m going to have to try this with tofu and seitan or something instead of eggs and pork! Gai lan is new to me as of late so any excuse to make/eat it is a good one. (Yes, thanks to your pictures it’s 8am and I want more Thai food.)

    Reply
  17. sayitinasong

    Looks absolutely deliscious! You are an inspiration… I too always have the same trusted curries… (the indian variety mostly, I have not even ventured much to thai curries…) and this just makes me want to explore! :o). Great photos by the way abd very clear instructions. Thank you!

    Reply
  18. Craig

    It sure looks good. I am retired in Thailand. I actually had this dish yesterday..My wife is just bringing in lunch..she recognizes the dish and says I eat “many times” and like it. By the way lunch is fried rice Kao Pad Gung Chiang …with Chinese sausage and vegetable with a lime slice.

    Reply

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