Last updated on June 29th, 2018 at 06:53 pm
This Pad See Ew is a popular Thai street food that’s so delicious and super quick to make. Forget take-out, make this at home for the whole family to enjoy!
When my friend came over last week to hang out with me, we decided to have a Thai cooking day.We both love Thai food so it was a no brainer. We made Pad Thai and Pad See Ew to eat and hubs made us Mojitos to quench our thirst. It was a fun hot day, our bellies were full and our thirst sure was quenched. Nothing like cooking with friends or family and enjoying good food and good company.
Pad See Ew is a very popular dish in Thai cuisine, it’s actually considered their fast food, and trust me it is fast. See Ew means soy sauce and pad means to stir fry so pad see ew basically means soy sauce stir fry. Don’t you all just love learning new languages? This dish is usually made with fat wide noodles because they are really nice and chewy.
There aren’t really that many ingredients for Pad See Ew when you think about it, you’ve got noodles, broccoli and a protein, then the sauce ingredients. I chose to use chicken here but you can use beef, or tofu or whatever you like. If you do use beef I would still recommend you toss the beef first with a bit of oil and soy sauce before cooking it. I do this because when you cook the beef or chicken this will ensure the meat will separate nicely and won’t stick together.
If you cannot find Chinese broccoli just go ahead and use regular broccoli or broccolini. However, if you have a good Asian store nearby, I really recommend to go and buy the black soy sauce and Chinese Broccoli. Black soy sauce can also be substituted with dark soy sauce, but keep in mind black soy sauce is a bit sweeter because it does have molasses in it. As a matter of fact when you open the bottle the strong molasses smell will hit your nose first.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Pad See Ew
- Prepare the noodles first by following the instructions on the package. I usually place them in a bowl and add enough cold water to cover them and let them rest for 1 hour or until noodles are pliable but not soft. Drain well in a colander. They will change color from translucent to white.
- In a small bowl toss the chicken with the tsp of peanut oil and soy sauce together, making sure the chicken is coated in the oil and soy sauce. This will ensure the chicken separates nicely when cooking and seasons it a bit.
- Mix all the ingredients for the sauce together in a bowl and set aside.
- Start by adding 2 tbsp of the peanut oil to the wok and heat it really well. Add the chicken and cook just until done, about 2 to 3 minutes. Remove the chicken from the wok and set side. Wipe away any excess liquid that's left in the wok with paper towels.
- Add the remaining 1 to 2 tbsp of peanut oil to the wok, then immediately add the minced garlic before the oil gets too hot. This will prevent the garlic from burning as soon as it hits the wok. Saute the garlic for about 30 seconds just until the garlic starts to get aromatic and turns golden.
- Add the eggs, break the egg yolks then let it sit for about 15 seconds before starting to scramble them briefly.
- Add the broccoli and toss to coat with the oil and the egg. Cook briefly for about 15 seconds.
- Add the prepared noodles to the wok, the prepared sauce and the brown sugar to the pan. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan, and let them sit without stirring or tossing for about 30 seconds. This will ensure you get some nice charred marks on the noodles, which will give them a nice toasty flavor. Flip the noodles and again let them sit cook for another 30 seconds to char the other side. Toss the chicken back in.
- Remove from wok and serve with immediately. Sprinkle with some red Thai chiles if preferred.
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