Pad See Ew

Ingredients

Noodles

• 400 gfresh wide rice noodles, sen yai

Protein

• 250 gchicken, pork or beef, thinly sliced
• 2eggs

Greens

• 1 bunchgai lan, Chinese broccoli, stems and leaves separated

Sauce

• 2 tbspdark sweet soy sauce, see ew wan
• 1 tbsplight soy sauce
• 1 tbspoyster sauce
• 1 tspsugar
• 1 tbspwater

Also

• 3 clovesgarlic, chopped
• 3 tbspoil
• white pepper

Condiments

• chilli flakes
• sugar
• fish sauce
• chillies in vinegar, prik nam som

Equipment

• a wok and the largest flame available

Directions

1. Take real care here, since broken noodles are the commonest complaint and they cannot be repaired.
2. Toss them with a teaspoon of oil to keep them from sticking back together. Dried wide rice noodles work if soaked until pliable but not soft, and they are noticeably less good.
3. Slice the stems on a diagonal and keep them separate from the leaves. The stems need a minute or two and the leaves need seconds, so adding them together gives either raw stems or dissolved leaves.
4. Cook one serving at a time and never more, since a crowded wok cannot recover its temperature. Heat the oil, add the garlic for a few seconds, then the meat, and cook until just done.
5. Let the egg set for a few seconds before breaking it up, which gives distinct pieces rather than a coating. Add the gai lan stems and fry for a minute, then the leaves.
6. Toss to coat, then stop tossing and let the noodles sit against the hot wok. Constant stirring keeps the temperature down and gives soggy noodles with no char at all. Toss once, then leave them again, and repeat two or three times.
7. Use tongs or two spatulas and lift and fold rather than stirring, which breaks the wide strands. The finished noodles should be unevenly coloured, with some pieces darker and slightly charred. Season with white pepper and take it off the heat.

Technique

• The char from a very hot wok is what defines the dish.
• Do not refrigerate fresh rice noodles, which makes them brittle.
• Pad kee mao uses the same noodles but is chilli-based and hot.

Substitutions

• Dried wide rice noodles, soaked until pliable.
• Dark soy sauce with added sugar in place of see ew wan.

Variations

• Made with prawns or with tofu.
• Pad kee mao, the hot basil version.
• With broccoli or kale if gai lan is unavailable.

Frequently asked questions

What is Pad See Ew?

Pad See Ew is a main from Thailand: wide rice noodles charred with soy sauce, egg and Chinese broccoli.

How long does Pad See Ew take to make?

Pad See Ew takes 20 min of preparation and 10 min of cooking. The recipe makes 2 servings. It is rated medium to make.

What can I substitute in Pad See Ew?

Yes, within limits. Dried wide rice noodles, soaked until pliable. Dark soy sauce with added sugar in place of see ew wan.

What is the most important thing to get right in Pad See Ew?

Cook one serving at a time and never more, since a crowded wok cannot recover its temperature. Heat the oil, add the garlic for a few seconds, then the meat, and cook until just done.