Classic Pad See Ew
Velvety wide rice noodles tossed in a rich, dark soy glaze with tender protein and crisp greens. A smoky, savory masterpiece from the streets of Thailand.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
25 min
Easy
Tailandesa
2 servings
The story behind
I’ve always felt that Pad See Ew is like the cozy sweater of Thai cuisine. My favorite memory of this dish involves sitting on a tiny plastic stool under a neon sign, watching the chef toss the wok with total confidence. It’s not about the spice here; it’s all about that 'wok hei'—the breath of the wok. I usually whip this up for a late lunch when I want something satisfying but not heavy. It’s amazing with a fresh Thai iced tea or just a simple sparkling water with lime. Truly a mood-lifting meal that never fails to hit the spot.
Instructions
-
1Get your wok or large skillet screaming hot with a bit of oil. Sear the garlic and meat until the edges get nice and crispy.
-
2Push everything to one side and scramble the eggs in the empty space until they are soft and fluffy.
-
3Toss in the noodles and greens. Pour the dark soy and oyster sauces directly onto the noodles to encourage caramelization.
-
4Stir-fry on high heat for 2-3 minutes. Let the noodles sit for a few seconds without moving them to get those delicious charred bits.
-
5Plate it up hot with a squeeze of lime and maybe a dash of chili flakes if you're feeling adventurous.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account