The name of the dish translates to “fried (with) soy sauce” and it is very similar to the char kway teow of Singapore and Malaysia.
Thick rice noodle is the most common noodle choice for pad see ew. Thin rice noodle is also a popular choice within Thailand, but seems to be used less outside the country – Charinya Ruecha of @charinyas_kitchen
Thick rice noodle is the most common noodle choice for pad see ew. Thin rice noodle is also a popular choice within Thailand, but seems to be used less outside the country.
- 100g dried Wai Wai thin rice vermicelli noodles soaked in water until soft
- 2 tbsp cooking oil
- 2 clove garlic, chopped
- 100g pork sliced or chicken or other protein you prefer
- 2 egg
- 100g Chinese broccoli, sliced
- ½ tbsp. dark soy sauce
- 1 tbsp soy sauce, to taste
- 1 tbsp. seasoning sauce, to taste
- 1.5 tbsp Oyster sauce
- 1 tsp sugar, to taste
- ½ tsp white pepper
- Chilli and vinegar
- Chili flakes
- Fish sauce
1. Soak the noodles until soft, drain and add dark soy sauce to the noodles and mix well.
2. In a wok or frypan add cooking oil then garlic. Stir until the garlic starts to brown but not
3. Add pork then stir for a few minutes until around 80% cooked.
4. Add and scramble the egg.
5. Add noodles and quickly stir on a high heat to create a beautiful smoky flavour.
6. Season with sauces and sugar.
7. Add broccoli and stir fry for a few minutes.
8. Add white pepper and it is ready to serve.
Serve immediately and add condiments as you prefer.