Pad see ew, a popular Thai noodle dish, is known for its chewy rice noodles and stir-fried soy sauce noodle. It has become a staple in Thai restaurants and is widely available at street vendors across the country. However, not many people know about its origin and history.

Pad See Ew

Pad see ew has its roots in China, where it is known as “cha kway teow.” Chinese immigrants introduced this dish to Thailand, where it became a part of Thai cuisine. The dish is believed to have originated in the Teochew region of China.

Pad see ew is traditionally made with fresh wide rice noodles, which are commonly found in Asian grocery stores. However, dried rice noodles or even egg noodles can be used as a substitute. Chinese broccoli, also known as gai lan, is a crucial ingredient in this dish. Its leaves and stems are used. Bok choy or kai lan can be used as a substitute if Chinese broccoli is not available.

The sauce

The sauce for pad see ew recipe is made from a mixture of soy sauce, dark soy sauce, Thai soy sauce, and vegetarian oyster sauce. Brown sugar is added to balance the saltiness of the soy sauce. White vinegar is added for some acidity. Light soy sauce is used for extra flavour, and sweet soy sauce is used for a touch of sweetness. Lime juice is added for some freshness, but this is a personal preference and can be omitted.

Authentic Pad See Ew Recipe

To make an authentic pad see ew, a large skillet or wok is heated over medium-high heat with vegetable oil until hot. Thin slices of steak or a choice of protein are added and stir-fried until browned. Broccoli stems are added and stir-fried until tender, followed by green vegetables such as bok choy or kai lan. Bean sprouts are added last and stir-fried until wilted.

Fresh rice noodles or dried noodles that have been soaked in hot tap water until al dente are added to the wok with the sauce mixture. The noodles are stir-fried until coated with the sauce and cooked through, which usually takes 1-2 minutes. The wok hei, or the smoky flavour that comes from stir-frying in a hot wok, is essential for great pad see ew.

The dish is then transferred to a large bowl and served hot with a side of the wok. Pad see ew can be enjoyed on its own as a vegetarian dish or served with sliced steak or a choice of protein. Nutritional information can vary depending on the choice of protein and the exact amount of each ingredient used.

Although pad see ew is widely available at Thai restaurants and local supermarkets, it is also a popular street food in Thailand. Home cooks can also make excellent pad see ew. With the extra step of making the pad see ew sauce from scratch and using fresh noodles. A wooden spoon and wok spatula are essential tools for making pad see ew at home.

Pad See Ew Recipe

Beef Pad See Ew

Pad see ew is a delicious and popular Thai noodle dish that has its roots in China. Its essential ingredient is Chinese broccoli, and the sauce is a perfect balance of soy sauce, brown sugar, white vinegar, and lime juice.

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Recipe Cost Under £5.00

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Dinner, Midweek Meals

Cuisine Thai, Chinese, Asian, 15 - 30 minutes

Servings 4 People

Calories 427 kcal

Ingredients

  

1x2x3x

For the sauce

• 4 tsp sugar
• 2 tbsp light soy sauce
• 4 tsp dark soy sauce
• 3 tbsp oyster sauce
• 4 tsp white vinegar

Noodles

• 400 g Dried rice noodles (flat and wide) Other type of rice noodles can be used if preferred. Also if the family would rather have egg noodles, the same applies. Although it wouldn't be a traditional Pad See Ew.

For the stir fry

• vegetable oil (for cooking)
• 500 g beef, sliced
• 2 eggs
• 5 cloves of garlic
• 4 or 5 stems Chinese broccoli You can usually find Chinese broccoli in Asian Supermarkets. If you can't find it use pak choy or similar

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Instructions

 

• Prepare the noodles as per packet instructions
  400 g Dried rice noodles (flat and wide)
• In a bowl, mix together the ingredients for the sauce
  4 tsp sugar, 2 tbsp light soy sauce, 4 tsp dark soy sauce, 3 tbsp oyster sauce, 4 tsp white vinegar
• Heat the oil in a large frying pan or wok and add the garlic for about 10 seconds, before adding the beef and cook for about 5 minutes until the beef is almost cooked through.
  vegetable oil (for cooking), 500 g beef, sliced, 5 cloves of garlic
• Add the broccoli to the pan and cook for a further two or three minutes
  4 or 5 stems Chinese broccoli
• Make a gap in the pan and crack the eggs in. Cook until eggs have scrambled.
  2 eggs
• Remove everything from the pan and set aside
• Add a little more oil to the pan and heat until it starts to smoke. Chuck the noodles and sauce into the pan and toss it a few times to mix together before adding the meat and broccoli back into the pan mix together before serving
  vegetable oil (for cooking)

Nutrition

Calories: 427kcalCarbohydrates: 41.1gProtein: 43.3gFat: 10.3gSaturated Fat: 3.6gCholesterol: 194mgSodium: 2922mgPotassium: 614mgSugar: 13gCalcium: 29mgIron: 24mg

Keyword thai food, beef, 15-30 Minutes, asian, thailand

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Beef Pad See Ew Recipe Nutrition

Pad see ew is a delicious and popular Thai noodle dish that has its roots in China. Its essential ingredient is broccoli, and the sauce is a perfect balance of soy sauce, brown sugar, white vinegar, and lime juice. Pad see ew can be enjoyed as a vegetarian dish or served with sliced steak or a choice of other meat or fish. It is widely available at Thai restaurants and local supermarkets. But it can also be made at home with the extra step of making the sauce from scratch and using fresh noodles.

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