Pad See Ew – Thai Stir-Fried Noodles (ผัดซีอิ๊ว – Phat Si-io)

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Pad See Ew is a beloved Thai comfort food. Indulge in the smoky essence of wok-charred wide rice noodles, tossed in a rich soy sauce glaze. Tender slices of chicken, beef, or tofu (vegetarian option) are stir-fried alongside crisp-tender Gai Lan( Chinese broccoli) or other greens of choice, and charred scrambled egg. The perfect balance of savory, salty, and slightly sweet flavors, sure to leave you wanting more.

This is a very quick recipe, that comes together very easily, but you have to follow the method closely to get that ‘Wok Hei’ (charred smokey flavor), which is essential for a good Pad See Ew. Don’t forget to read the Notes below the recipe before you begin.

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♦Prep time:15min ♦Cook time:25min ♦Yield:4 servings.

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In my recipe, we use chicken & tofu. You can easily make Just-Chicken or Just-Tofu for the vegetarian option, by doubling the amounts of chicken/tofu and the marination ingredients. I like to make half and half since we make 4 individual servings and can have half veg and half non-veg. But you can also add both chicken and tofu and mix if you like the mixed textures and flavors.

Please have a look at the ‘Notes’ below the recipe, before you begin.

Ingredients:

For Chicken Marination:

For Tofu Marination (if using)

For the Sauce:

Method:

1. Marinate Chicken (skip this step if you are using only Tofu): Add the chicken, cut into small strips, to a bowl. Add Light Soy and Oil. Set aside
2. Marinate Tofu (skip this step if you are using only Chicken): Remove any liquid from packed tofu, and cut it into rectangular cubes. Add Sesame oil, Chinese 5 Spice, White pepper crushed sea salt flakes. Add Corn flour and toss very gently. Set aside.
3. Sauce: Add all the sauce ingredients to a bowl. Stir well. Set aside. ( This sauce is to be divided among the 4 individual servings 2 1/2 Tbsp per serving)
4. Noodles: Make sure the Noodles are soft and at room temperature before starting to stir-fry. See notes.
5. Pan-fry the Tofu (skip this step if not using tofu). Heat 1-2 Tbsp Oil in a frying pan lay the tofu in one layer and fry over medium heat till one side is golden and crisp. Don’t stir till crisp. Repeat on the other side. Toss gently till evenly colored (about 5 minutes). Set aside.
6. Pan-fry the Chicken (skip this step if not using chicken). Heat 1-2 Tbsp Oil in a non-stick pan and add the marinated chicken. Toss on high heat, till the chicken is cooked and tender (Less than 5 minutes). Set aside. 
7. Single *portion layout (Mise en place): Divide the noodles by weight into 4 portions. Also, divide the minced garlic, and chopped gailan into 4 portions. Have everything including eggs and raw sugar ready near the stove. And remember it’s 2 1/2 Tbsp of the prepared sauce per portion.
8. Ready to cook the Pad See Ew: Cook one portion at a time for best results. That’s the reason the street vendors’ noodles taste so good! Place the wok on a burner on the highest heat. Add oil(1Tbsp) and garlic (one*portion).
9. As soon as the garlic begins to become golden, add one egg. Break the egg and allow to set just briefly. Then continue to scramble quickly. Add the Chopped Gai lan (one*portion) and toss well till wilted (about 20 seconds).
10. Add (one*portion) of the fresh rice noodles (250 gms)  along with raw sugar(3/4tsp) and toss once. Add the prepared sauce(2 1/2 Tbsp) after stirring.   On a high heat toss the noodles in the sauce to evenly coat them. Separate any noodles that are stuck together as you do so. Now spread the noodles evenly over the hot wok and don’t stir for 15-20 seconds. Once you get some charring, flip the wok to toss the noodles and repeat once or twice allowing the noodles to sit the 15-20 seconds to achieve the desired level of charred-ness.
11. Add in one portion of the tofu or chicken, and don’t add any of the drippings that may have accumulated. This will make the noodles soggy.
12. Toss everything well once more and quickly remove to serving dish/plate. White pepper may be sprinkled last(optional). Wipe clean the wok with kitchen paper and continue likewise for the next 3 portions.
13. Serve hot with some Thai-style Chilli Vinegar (Prik Nam Som).

Pad See Ew with TOFU

Pad See Ew – Thai Stir-Fried Noodles (ผัดซีอิ๊ว – Phat Si-io)

Notes:

• The fresh Hor Fun Noodles, sometimes come in sheet form. In that case, you can cut them into wide noodles before using them. If your noodles come already cut but cold, you must separate them first. Do not try to separate the COLD noodles as they are hard, and will break. Instead, rinse once under running water. Place on a microwave-safe plate and heat till they are hot and steaming. They will easily be separated now. Gently separate into 4 equal portions(I use a weighing scale), since the stir-frying is best done in single portions, one at a time. It is quite a quick process so not to worry. The protein can be cooked in one batch first and added to each individual serving as it is cooked.
• Dry Noodles: This recipe is usually made with fresh noodles. Cooking the dry noodles, doesn’t quite do this recipe justice, although they are fine for making Pad Thai. If you can only find the dried ones however, you can make them but be careful as not all package cooking instructions are accurate. We must not overcook the noodles, they should stay firm. I find the best method is to add the noodles to ‘boiling water’. then cover and switch off the heat and time for 4 minutes. Drain quickly and rinse the noodles under running water to stop the cooking process completely. This way the noodles will hold up better during stir-frying, without getting mushy or breaking up to bits.
• Gai Lan (Chinese Brocolli) is mostly used as the greens for Pad See Ew. Choose the smaller stalks when buying, they are more tender and less likely to have a bitter taste. Gai Lan gives a wonder crunchy texture to the dish. Make sure to slice the stems thinly at an angle, to ensure quick cooking. If you can not find Gai Lan, Broccolini or even thinly sliced broccoli would work. Since I always have it in the fridge, I often use Shanghai Bok choy which is not crunchy like Gai Lan, but I like it and it is preferable over other types of Bok Choy. It has a milder taste.
• Any Protein can replace the chicken in this recipe (prawns, beef etc). Just adjust the cooking time. The vegetarian version can use just tofu(firm/extra firm). I find that Korean firm/extra firm tofu is ideal for frying.
• Vegetarian Version: Use Tofu instead of meat protein. Eggs may be omitted for Vegans.  You can use vegetarian Oyster Sauce and replace the Fish sauce with extra light soy sauce.
• Wok Hei is a charred and smokey umami flavor that can only be achieved on very high heat, with a good carbon steel wok, or a well-seasoned wok. The noodles must not be overcrowded, which is why the recipe is done in batches. This way the noodles get the right amount of char and the oil creates smoke as we cook. The cooking must be done on a gas burner over the highest heat possible.
• Measurements Count! The Pad See Ew is certainly a dish where the measurements need to be accurate. The noodles-to-sauce ratio is a deal breaker. The noodles need to be coated in just the right amount of sauce. Too little, and you’ve got bland noodles. Too much and you’ve got overly salty noodles, that can turn mushy. Measure out the sauce ingredients precisely, and give it a good stir each time before adding it to make sure all the sauces are blended.
• The sauces: You will see that a variety of soy sauce and other sauces are used here. It makes a difference in the flavor. Light soy sauce is saltier and more ‘liquidy’. Dark Soy sauce is thicker, and less salty but gives a deep color. and flavor. Dark Sweet Soy sauce is the thickest and gives a sweet caramel flavor. Seasoning sauce is added for an added flavor. These are also soy-based containing other ingredients. The Thai brand Golden Mountain sauce is a kitchen staple in Thai kitchens, but you can swap it with Maggi or Knorr liquid seasoning. The flavors vary, but all work. You can add some white pepper powder to the sauce ingredients, or sprinkle some white pepper powder over the finished noodles to taste.
• Prik Nam Som is a Thai Chilli vinegar made by slicing green and red- mild chillies and adding them to a mixture of vinegar, warm water, and salt. A little sugar and light Soy sauce may be added to season. This is wonderful with Pad See Ew.
• Reheating? Pad See Ew is best eaten fresh. Reheating causes loss of texture and flavor. However, if you must, microwave with a sprinkling of water till piping hot.

Key Ingredients: Hor Fun Rice Noodles, Chicken/Tofu, Gai Lan, Egg, Soy Sauce mixture, Oyster Sauce, Fish Sauce, Oil, White Pepper.

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