Pad See Ew
Pad See Ew, Pailin’s Kitchen
Section titled “Pad See Ew, Pailin’s Kitchen”Description
Section titled “Description”Wide rice noodles, tender protein, and that essential smoky wok char. For the best results, cook one serving at a time to avoid steaming the noodles into mush.
Yield: 2 servings | Prep time: 20 minutes | Cook time: 10 minutes
Ingredients
Section titled “Ingredients”Sauce (total for both portions)
Section titled “Sauce (total for both portions)”| Item | Amount |
|---|---|
| oyster sauce | 30ml (2 tbsp) |
| soy sauce | 15ml (1 tbsp) |
| fish sauce | 7.5ml (1½ tsp) |
| golden mountain sauce (or more soy sauce) | 7.5ml (1½ tsp) |
| thai black soy sauce | 10ml (2 tsp) |
Protein & Marinade
Section titled “Protein & Marinade”| Item | Amount |
|---|---|
| protein (chicken, pork, beef, or tofu), thinly sliced | 225g (8 oz) |
| soy sauce | 10ml (2 tsp) |
| sugar | ~1g (¼ tsp) |
| water (for lean cuts, to keep juicy) | a splash |
Stir-Fry
Section titled “Stir-Fry”| Item | Amount |
|---|---|
| fresh wide rice noodles, sen yai | 450g (1 lb) |
| gailan (chinese broccoli), stems thinly sliced on diagonal, leaves chopped | 150g (4–6 stalks) |
| large eggs | x2 |
| garlic, chopped | 4 cloves |
| granulated sugar | ~16g (4 tsp) |
| vegetable oil | 45–60ml (3–4 tbsp) |
| ground white pepper | for serving |
| chili vinegar (chilies in white vinegar) | for serving |
| Items |
|---|
| carbon steel wok, cast iron, or non-stick pan |
| wok spatula |
Recipe
Section titled “Recipe”-
Marinate protein: Toss the sliced protein with 10ml soy sauce, ~1g sugar, and a splash of water if using lean cuts. Set aside while prepping.
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Prep noodles: Separate fresh noodles into individual strands and divide into two equal portions. If using a cold block, microwave at 70% power for 3–4 minutes, gently separating strands every minute until soft.
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Mix sauce: Combine all sauce ingredients and divide into two equal portions.
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Sear protein: Heat 15ml (1 tbsp) of oil in the wok over high heat. Sear the protein until browned and fully cooked. Remove and set aside, leaving any juices behind.
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First serving — garlic & egg: Add 22ml (1½ tbsp) oil to the hot wok over medium-high heat. Sauté half the garlic until just golden. Add one egg, break the yolk, let it partially set, then scramble briefly.
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Vegetables & noodles: Add half the gailan and toss for 10–15 seconds. Add one noodle portion, one sauce portion, and 2 tsp sugar. Turn heat to high and toss to coat evenly without breaking the noodles.
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Wok char: Spread the noodles flat across the pan. Let sit undisturbed for 15–30 seconds until charred on the bottom. Flip and char the other side. Repeat if desired.
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Finish: Return half the cooked protein to the pan, leaving any bowl juices behind. Toss briefly, then turn off the heat. Plate and wipe the pan clean.
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Repeat steps 5–8 for the second serving.
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Serve immediately with ground white pepper and chili vinegar on the side.