Most people know about Pad Thaï ; fewer are lucky enough to have tried its tasty, Chinese-inspired cousin, Pad See Ew.

The fresh, wide noodles, the same as in Rad Na, are a game changer. They make for a slurpy, slighly gooey and comforting sensation when you gobble them, which constrats with the crunchier carrots and Chinese broccoli.

Taste-wise, the charred, umami noodles with beef, whose flavour is strenghtened by soy-based and oyster sauce seasoning, are exactly what you want from a savoury stir-fry. Less nuanced than Pad Thaï, but more intense, Pad See Ew is in my top three of the all-time best stir-fries.

The recipe is particularly simple and quick, and only 2 ingredients can be tricky to find : Gai Lan (Chinese Broccoli), which you can easily replace with broccolini, and fresh wide rice noodles.

Unpopular opinion here : I don’t recommend making this dish if you cannot find fresh wide noodles. I’m usually all for replacing and finding appropriate solutions, but the noodles’ gooey and moist texture, absorbing all the delicious sauce, is central to the pleasure of this dish.

Authentic Pad See Ew – Recipe

Ingredients – Where to find them

I’d advise you to go to a well-stocked, quite large Asian store, which will likely fresh wide noodles (in the refrigerated section) and gai lan.

Ingredients – Advice & key points

• If you cannot find Gai Lan, replace it with broccolini.
• Can’t find Rosdee powder ? Replace it will a small pinch of msg, or powdered chicken bouillon, or mushroom powder.
• If your Asian store doesn’t store fresh wide noodles, as written before, I don’t recommend making this dish. Try Pad Thaï instead, for example, that’s perfect with dry noodles !
• The wok part goes quite fast ; I recommend you get all your ingredients ready and nearby before your start cooking.
• My favourite choice of protein is beef for this recipe, but feel free to replace it with another you like. Use tofu to make it vegetarian !

All set ? Let’s heat that wok up !

Print Recipe

Authentic Pad See Ew

Author: Multicarbs Cuisine: Thaï cuisine Courses: Main dish, Pasta Recipe Keys: Sans Gluten Sans maïs V Vegetarian

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 1

Best Season: Suitable throughout the year

Description

One of the best stir-fried noodles ever. Savoury, umami, with charred, tender noodles and crunchy veggies, I give you : Pad See Ew. The real deal.

Ingredients

Servings

For stir-frying

• 80 grams beef
• 1 egg
• 2 large garlic cloves
• 100 grams Chinese broccoli (Gai Lan)
• ¹⁄₂ medium carrot

For the noodles

• 200 grams fresh wide rice noodles
• ¹⁄₂ teaspoon dark soy sauce

Seasonings

• 1 teaspoon sugar
• 2 teaspoons fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons white vinegar
• 1 large pinch Rosdee powder (or msg / chicken bouillon / mushroom powder)
• 1 large pinch white pepper

Instructions

1. Chop it up

   Mince garlic and slice your gai lan (thinly & diagonally for stems ; roughly chop the leaves).

   Thinly slice your beef. 

2. Noodles time

   Separate your fresh wide rice noodles. If they're too dry (too cold) and break easily, slightly steam noodles for a few minutes or microwave them with a wet paper towel on top, in 30 seconds intervals.

   Mix noodles with the dark soy sauce.

3. Onto the wok

   Fry garlic in hot oil over medium heat until fragrant. Add beef until half cooked.

   Lower the heat. Push the meat to the side and crack the egg in the empty side.

   Meanwhile, add your Chinese broccoli and carrots.

   30 seconds later, lower the heat. Add the noodles, then the seasonings. Turn up the heat and char them a little while stir-frying, around 2 to 3 minutes. 

   Remove from heat and serve.

   Et voilà !! You're done ! 

Keywords: home made, Pad See Ew, noodles, noodle dish, fresh noodles, ho fun, thaï food, authentic, authentic thaï food