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Pad See Ew http://rasamalaysia.com/pad-see-ew-recipe/
November 29th, 2009 53 Comments

Pad See Ew

Pad See Ew
Pad See Ew pictures (2 of 5)

If you are a fan of Thai food, it’s very likely that you love Pad See Ew, or Thai-style fried flat rice noodles. Many readers have asked for the recipe, so today, I have a Thai native Jam as a guest writer. Based in Austin, Jam is a Thai cooking instructor and the brainchild behind Thai-fresh (a Thai cooking school with catering services) and a delicious food blog at Thai Cooking with Jam (you have to check out all her Thai recipes!). Please welcome Jam to Rasa Malaysia as she shares her Pad See Ew recipe with us. Nothing beats learning a new and authentic recipe from a native. Enjoy!

If you have been to Thailand, you know that this is the ultimate street food. Anywhere you go in Bangkok, someone is selling Pad See Ew within half a mile. The recipe is simple. You can either make it with rice vermicelli or flat rice noodles or even dry egg noodles. Dry egg noodles need to be precooked just like pasta noodles but take much shorter time, about 2 minutes. If you are using dry flat rice noodles, soak them in cold water for over an hour until soft and strain. If you want, you can blanch the noodles by dropping them in boiling water and immediately take them out and run them under cold water.

Traditionally, we use Chinese broccoli or Gai Lan in this dish. You can also use bok choy, regular broccoli, cauliflower or carrots. I have used Collard Greens too and they are great. They are very similar to Chinese broccoli; in fact, they are in the same family. Collard Greens are a little bitterer than Chinese broccoli. Being in Texas, Collard Greens are just everywhere this time of the year. I think kale would work too. Shop at your local farmers’ market and experience with different greens and vegetables.

There are two ways to cook the eggs. If your stove is pretty powerful, you can follow the recipe by cooking the eggs at the end but if you are cooking on a less powerful stove, I find that cracking in the eggs after the meat and scramble them before adding the noodles is the best way.

RECIPE HERE: Pad See Ew
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53 comments... read them below or add one

  1. David says:

    Wow!!! This is one of three dishes I normally order when I order Thai. Delicious and easy to cook,what more can we ask for. Thanks for sharing. ;) Great photos by the way.

  2. May I know what is the biggest difference with this dish and Pad Thai?

  3. elizabeth says:

    Love your blog! Thanks for posting this (thanks Jam!): today is my birthday and noodle dishes & chile peppers are 2 of my faves! ;)

  4. Always love the posts. I’m printing this one for sure!

    • Jam says:

      please check out other recipes on my blog. There are some really fun ones on there. If you need a recipe and it’s not on there, email me and I will send it your way.

  5. Kate says:

    I like Pad See Ew but I do notice that Thai food is generally sweet (tastes like everything has sugar)…I thought the general rule of Asian noodles is not to add sugar?

    • Jam says:

      Actually, almost all noodles that we make has sugar in it. Some has more and some has less. The one I can think of without sugar (and some cooks will put sugar even in this one) is Pad Kee Mao or Drunken Noodles. You can adjust the amount of sugar to your liking, of course.

  6. John says:

    Great to discover your blog Jam. Good to learn pad see ew from a Thai cooking instructor, thanks to Rasa Malaysia. :)

  7. Jam says:

    thank you Bee for the opportunity. I have always loved your blog and thank you everyone for all the comments. Happy Cooking!!

  8. Sounds delicious, Jam! I’d love to try making this–or stop by when it’s on the Thai Fresh menu.

  9. Bee, this sounds and looks very similar to the Malaysian Quai Teow. YUMMY, want it.

  10. Alta says:

    I love Thai cuisine. This is the ONE dish my husband will order when we go out for Thai – maybe I should make it at home now! Looks splendid!

  11. Su-yin says:

    Pad see ew is one of my favourite Thai dishes, so thank you very much for the recipe! :) I think it’s great how you manage to provide us with so many great recipes, especially for those of us far away from home (and the food that comes along with home!).

  12. ainee says:

    Hi Jam,

    Thanks for the recipe. My family simply loves this. At any one time, the family goes out for dinner, one of us will order this dish or its Malaysian version. Will try this at home soon. Thanks once again. Will also have a look at your blog. Im looking for an authetic recipe on Thai Mango Salad.

  13. Natashya says:

    Mmmm, I love Thai food. This looks absolutely wonderful!

  14. Mike D says:

    Just curious…. I did this recipe and used the Chinese Broccoli like you used in here. I didnt blanch it or anything before putting it into the noodles. When I ate them, they were tough as nails, the only part that was somewhat tender was the leafy part.
    Do you blanch these at all before hand or what do you do when using this?

    Thanks for any insight or suggestions on this.

    • You might have gotten the “older” gailan. Peel off the green skin of the gailan until they reveal the light green stem, it will help it to cook.

    • Jam says:

      or sometimes I bruise the stem (smashing the stems with flat side of the knife) and then slice them on the bias. My mom also likes to add stems first to the wok and then the leafy part later. But as Bee said, if it’s old gailan, the stem might be tough, you might have to peel it.

  15. wagamama says:

    This is my husband’s favorite dish. I have questions. There are so many types of soy sauce out there, can you give me a list of brands for “light” soy and “dark” soy.

  16. S says:

    Mmmm, I’m going to try this with prawns!

    S http://notjustmedical.wordpress.com

  17. Amy I. says:

    Hi Jam and Bee! Just wanted to share that I made this tonight and absolutely adored it! Pad See Ew is one of my favorite foods, and it was so empowering to be able to successfully make it at home. Many thanks to both of you!

  18. Jenna says:

    Thanks for sharing Jam & Bee! Pad see ew is a favorite dish of mine.

    I was wondering how do you maintain the texture of the noodles when you cook them? Before I start, I’d soak the flat noodles for 1 hour and then toss them in them after the meat’s cooked. The noodles are so soft that when I stir them, they break apart. Any ideas how to maintain the texture of the noodles like you have in your pictures?

    Thanks again!

    • Jam says:

      Hi Jenna, did you soak it in hot water or cold water? I would soak it in cold water. If the noodles are taking too long to cook, I would add some water when you stir fry. Soaking noodles in hot water will cook the noodles and they turn too soft when you cook them. If you want to soak in hot water, 20 minutes is plenty. Take them out after 20 minutes or they will keep cooking.

  19. HV says:

    I cooked this noodle dish and the noodles were totally disintegrated. So it tasted too starchy. What kind of rice noodles do you use? Thanks.

    • Jam says:

      Hi HV, it could be the same issue of soaking the noodles in hot water or precooking the noodles in boiling water? Did you soak them in cold water? I use regular rice stick size large. If you are using fresh rice noodles, you don’t have to do anything to it at all. Separate them up and just cook them. Hope this helps.

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  21. Evelyn says:

    How many people does this serve? 1 lb of dry noodles seems to be a lot… I don’t think my nonstick pan can fit it all in…

    thanks.

    • Jam says:

      Hi Evelyn

      this will serve about 5 people. I cook all of this in one batch in a 7 1/4 qt Le Creuset Dutch oven. If cooking in a saute pan, I would split this in half and do two batches. Good luck.

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  23. pumpkin says:

    Hi, maybe that sounds a bit irrational, but what else,instead of chinese broccoli can be used, as I can not get them where I live :(. Love PSE!!:)

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  27. Sharon says:

    How many servings does this make???

  28. Tina says:

    Hi, i was wondering if it would be possible to substitute the black soy sauce with kecap manis?

  29. Had Pad See Ew for the first time here in Navarre, FL and fell in love with it. This recipe is just as good but was a bit dry. How can I make it a bit more soupy without adding to much soy sauce or water? The broth that I’ve eaten it from is usually a bit thick/starchy.

    Thanks for the recipe and/or any tips. :)

    • CozyPixie says:

      I agree it was a bit dry. I myself doubled the dark and light soy sauces. To make it soupier, I would suggest adding 1/2 cup chicken broth and a ratio of 1 T tapioca flour (or cornstarch) to 1 T water.

  30. bets says:

    Is there a difference between dark soy sauce and black soy sauce? Which one should be used for this dish? I made this and it did not taste like the pad see ew i get from restaurants. Also is light soy sauce just low sodium soy sauce? Thanks

  31. Alison says:

    Like the others, I am so happy to finally find an authentic recipe for Pad Sieu – one of my top faves from Thailand. Thank you! ;)

  32. Matthew Simmons says:

    Hi really excited about this recipe and happy I found this blog.

    I know this is an older recipe but I was wondering if you could help me. I have been browsing through some recipes for Pad See Ew – after making Pad Thai for the first time last night – and I notice the soy sauces come up a lot. I am allergic to gluten and soy. Obviously this makes subs necessary.

    I know the local thai place I go uses mushroom sauce but I havent been able to find it anywhere. Heres what I was thinking. I have been using coconut aminos as a sub for light soy sauces – they arent salty but have the same color consistency and a sweeter flavor. I figured I could sub an osyter sauce maybe for the darker soy sauce. Then perhaps add a little fish sauce to give it all a tiny bit of saltiness.

    Any suggestions or advice would be amazing I cannot wait to try your recipe!!

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