Probably the most popular food export from Thailand is Pad Thai, however that’s far from the only great dish from the region. In fact, another very popular dish is phat si lo, or as it’s most often called in America, pad see ew. While pad thai is more savory with a little spicy (and of course nutty), pad see ew is made with a much sweeter soy sauce. The stir fry is made usually with a choice of protein, Chinese broccoli, and thin, flat rice noodles.
To create the perfect pad see ew, we of course had to stick with rice noodles. While pad thai’s rice noodles are generally thinner, we wanted to find the widest rice noodles possible. We stuck with beef in our recipe, however it’s perfectly acceptable to use chicken, pork, or even tofu instead. For the sauce, we combined a light soy sauce and dark soy sauce at different stages in cooking along with oyster sauce for a more complex flavor. Sprinkling the sugar on top in the middle of cooking kept the characteristic sweetness of the dish. Keep reading below for this fantastic recipe…
Pad See Ew
- 1lb wide rice noodles
- 1/2lb beef (chicken, pork, or tofu also work) cut thin into bite sized pieces
- 2-4 teaspoons light or thin soy sauce
- 6 stalks Chinese broccoli cut up
- 3-4 tablespoons vegetable oil
- 6 cloves chopped garlic
- 2-3 tablespoons dark or thick soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white vinegar
- 2-3 teaspoons sugar, to taste
- 3 large eggs, warmed to room temperature
- 1/4 teaspoon ground white pepper
- Soak the rice noodles for about an hour (if you’re using thinner or vermicelli noodles, reduce to 30 minutes). Cut the Chinese broccoli into pieces two to three inches long. Cut the stems by sliding on the bias so the stems will cook evenly. Cut the leafy sections of the stems away in a separate bowl.
- Prepare the sauce by mixing together the light soy sauce, dark soy sauce, oyster sauce, and white vinegar.
- Heat the oil in a deep pan or wok. Saute the chopped garlic in the oil for about 30 seconds or until fragrant. Add the meat and stir until the meat is cooked.
- Toss in the noodles along with the sauce mixture. Stir and spread out over the heated surface of the pan, sauteeing and flipping the noodles a few minutes before adding in the vegetables. Add the broccoli and the stems first, cooking for a minute before adding the leaves. Stir and spread the mixture over the surface of the pan again for a minute, folding in the vegetables.
- Sprinkle with some sugar, then stir and mix well. Push the noodles up against the side of the wok to make room for the eggs. Crack the eggs in the pan and scramble lightly until the eggs are cooked. Once the eggs are cooked, break into smaller chunks then toss with noodles. Sprinkle with white pepper and toss.
- Transfer to a serving dish. Serve immediately.
recipe adapted fromRasa MalaysiaSKM: below-content placeholder