Pad See Ew (Thai Stir-fried Noodles) – A very popular noodle dish right up there with Pad Thai. A sweet salty sauce all soaked up by the noodles then allowed to caramelize in the wok makes this one delicious dish. Easy to make and cooks really fast, it’s dinner or snack in no time!
In just a matter of days my cookbook is coming out. On June 11, 2019 to be exact! Wow, I still cannot believe it’s gonna happen as this time last year I almost thought I would not be able to make it. I remember often telling myself last year when I was getting exhausted with all the work I had to do, “Think about next year, this time next year, it would all be done and book would be coming out.” I often had to remind myself of this! Truly this has helped and ultimately by God’s grace, the laborious part of making the book is done. Lord-willing, it should be out by June 11! Woohoo!
So for the next few days until the book is out, I thought I’d give you one more free recipe to try. And nothing could be better than Thai’s favorite noodle dish – Pad See Ew! Yes, you read that right! Did you think it was Pad Thai? While Pad Thai is definitely popular and a huge favorite too, the locals actually eat this more. In fact, I heard somewhere, perhaps during my last visit to Thailand, that Pad See Ew (which literally means Fried Soy Sauce!) is the favorite for lunch among Thai people. So, while internationally Pad Thai may be more popular, locally this is the favorite. And I can imagine why – there’s something comforting about the sweet-salty taste of the sauce all soaked up by the fresh noodles that are then stir-fried in high heat so it gets a little bit of caramelization in the process and some charring which brings out some smokiness to the dish! Are you hungry yet?
If you haven’t tried Pad See Ew yet, then you’re in for a treat! The best thing about Pad See Ew is that it doesn’t require anything too exotic, just the usual seasoning for any Thai or Southeast Asian dish which you can easily find in any Asian store or even in the Asian section of your grocery. Wide fresh noodles are best for this but if you don’t have access to it – dried Thai flat noodles are fine too. You simply need to soften them first before cooking. But if you have an Asian store nearby, then by all means get the fresh noodles as they are just so yummy for this!
But it’s not just the free recipe I am giving away to day but I am also announcing a true GIVEAWAY!
What is the giveaway?
So essentially, I am giving away:
- $75 Amazon Gift Card
- Signed book plate that you can stick to the Rice. Noodles. Yum. cookbook and make it into a signed copy
- Bonus: Jamie Oliver’s 5 Ingredient Cookbook (signed copy! Yes, I requested him to sign it when I met him last January)
- Or, if you prefer this instead: a hand hammered high quality steel carbon wok so you’re ready to cook your noodle dishes when you get Rice. Noodles. Yum!
What do you have to do to enter the give away? Super-easy!
- Between now until June 10, preorder a copy of Rice. Noodles. Yum. on Amazon.
- Take your receipt, snap a photo of it with your phone or camera (or a screenshot) and send me a copy via email – firstname.lastname@example.org – as proof of purchase.
- On June 10, shortly before midnight, I will have a raffle and choose 1 winner who will be notified via email.
- Then, I will send the above gifts. Easy-peasy.
Only for US residents please and do confirm in the email that you are above 18 years of age.
Click on photo to order a copy.
This is just my way of thanking all of you for your support in preordering Rice. Noodles. Yum.
Now to the recipe!!!
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Pad See Ew (Thai Flat Noodles Stir-fried in Soy Sauce)
Pad See Ew (Thai Stir-fried Noodles) - A very popular noodle dish right up there with Pad Thai. A sweet salty sauce all soaked up by the noodles then allowed to caramelize in the wok makes this one delicious dish. Easy to make and cooks really fast, it's dinner or snack in no time!
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 1/2 tbsp sugar
- 8 oz chicken breast, halved lengthwise and then thinly sliced
- 1 tbsp soy sauce
- 10 oz Ho Fun or flat and wide fresh rice noodles
- 4 tbsp cooking oil of choice, divided
- 3 cloves garlic, minced
- 1 egg, beaten
- 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalk cut off with leaves and thin stalks sliced to about 2 inches (5 cm) long
- Freshly ground black pepper, to taste
This noodle dish cooks very quickly, so everything must be ready and at hand once you start to cook.
Mix together the dark soy sauce, fish sauce, oyster sauce and sugar in a small bowl. Set aside. Marinate the sliced chicken in the soy sauce for at least 10 minutes.
Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
Heat 2 tablespoons (30 ml) of oil in a nonstick wok or large skillet on medium– high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl and set aside. Remove the wok from the heat and wipe clean.
Drizzle the remaining 2 tablespoons (30 ml) of oil in the cleaned wok and return to medium–high heat. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan and mix with the egg.
Add the noodles and the sauce to the pan. Stir everything quickly to ensure the noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper, to taste. Serve immediately.
Fresh rice noodles (ho fun) are great for this dish. You can find these flat and wide rice noodles at Asian stores either in the refrigerated or frozen section. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.