Smoky wide rice noodles stir-fried at blazing heat with dark soy sauce, Chinese broccoli, and egg, achieving the coveted 'wok hei' char. This beloved street food classic is Thailand's answer to comfort food on a plate.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Separate the fresh rice noodles gently with your hands, being careful not to break them, and toss them with a light coating of oil to prevent sticking during cooking.
-
2
Heat a wok over the highest possible flame until it is smoking hot, add oil and swirl to coat, then sear the chicken slices for two minutes until golden on the edges.
-
3
Push the chicken to one side of the wok, crack the eggs into the open space, and scramble them quickly for thirty seconds before mixing them together with the chicken pieces.
-
4
Add the garlic and Chinese broccoli stems first, tossing for one minute until they begin to soften, then add the leafy parts and toss for another thirty seconds in the intense heat.
-
5
Add the noodles to the wok along with dark soy sauce, light soy sauce, oyster sauce, and sugar, then toss everything vigorously for two minutes to achieve the smoky wok hei character.
-
6
Finish with a sprinkle of white pepper, give the noodles one final high-heat toss to ensure even coating, and serve immediately on a warm plate with chili vinegar on the side.
Did You Know?
The secret to authentic pad see ew is 'wok hei' or the breath of the wok, a smoky flavor achieved only when cooking at extremely high temperatures. Street vendors in Bangkok use burners that produce flames reaching over 1,000 degrees Fahrenheit.
Chef's Notes
Equipment Tips
- wok
- wok spatula
- high-BTU burner
The Story Behind Pad See Ew
Pad see ew evolved from Chinese stir-fry traditions adapted by Thai-Chinese communities in Bangkok during the early twentieth century. The dish name literally translates to 'fried with soy sauce,' reflecting its Chinese Teochew roots. Thai cooks added their own touch with fish sauce and Thai-grown Chinese broccoli, creating a flavor profile distinct from its Chinese ancestor. Pad see ew became a ubiquitous street food in Bangkok and a favorite late-night meal among university students. It remains one of the most ordered dishes at Thai restaurants worldwide.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!