No products in the cart.
What is pad see Ew
Pad See Ew is a classic street in Thailand. It’s very popular among the Thais and is known and a quick-dish. In most of street restaurants offer this menu as much as Pad-Thai.
The differences between Pad-Thai and Pad-See-Ew is: 1) Pad Thai has a sweet and sour flavour and the saltiness is from fish sauce where Pad-See-Ew is Salty-sweet and it’s soy sauce based. 2) Pad-See-Ew used flat noodles and Pad-That use a smaller rice stick noodles. 3) Pad Thai has mixed vegetable condiments such as fresh ben sprouts and banana flower where Pad-See-Ew only have cooked kale, which is already implemented into the dish.
The Signature noodles
The signature noodles fro Pad-See-Ew is flat large noodles. This is because if it gooey texture, makes it perfect to absorb all of the sauce and stick to wok while stir-frying. This action brings out , what we call a wok-scent. It’s smokey aroma that brings out a perfect umami flavour.
Flat large noodle is common in Thailand and a few other countries in Asia. However, it can be difficult to get in other parts of the world. You can always substitute flat noodles with other kinds of rice noodles such as rice stick or vermicelli. They both work well in Pad-See-Ew and the dish will still taste great 🙂
Pad See Ew
Pad See Ew
- 1½ tbsp Cooking oil
- 2 Tsp Garlic mashed
- 110 g Marinated sliced pork meat ( Bite size and preferably ham cut)
- 2 Large Eggs
- 300 g Flat large noodles (fresh) If you are using dry noodle, use 150g only, because after the noodle is soaked, it will double the amount.
- 2 Handful Kale, sliced diagonally to 2 inches long
- 2½ Tbsp Soy sauce
- 1½ Tbsp Sweet dark soy sauce
- ½ Tbsp Brown sugar
- ½ Tsp White pepper powder
Condiments for seasoning on the table (optional)
- Fish sauce
- Thai chili flakes
- Chili vinegar
Marinated pork sliced – bite size
- 220 g Pork meat thinly sliced – ham part
- 1 Tbsp Soy sauce
- ½ Tbsp Potato starch
- 3 Tbsp Water
- Marinate pork meant by 1) Slice the meat thinly and into bite-size 2) Put all of the marinating ingredients into a bowl, with the meat and mixed well together with your hand. You can use gloves. Once it well mixed, let it rest for one hour.
- While waiting for the meat to marinate, prepare the ingredients for the stir-fry. Mashed and roughly chop garlic, clean and slice kale diagonally into 2 inches long and set aside.
- In another bowl, put flat large noodle inside and use your finger to separate noodles apart.
- Mix soy sauce, dark sweet soy sauce and sugar together until well dissolved. Add the sauce into the noodle and mix them well together. You can use your hand or a spoon.
- Add 1½ Tbsp of oil into a wok over high heat. You can also use regular pan if you don't have a wok.
- When the oil is hot, add garlic and stir-fry fro 30 second before adding the marinated pork and stir-fry until the meat is cooked. Then add the egg. Use a spatular to break the egg lightly.
- Add the noodle with the sauce and stir-fry until it's gooey. Try to use spatular to spread the noodle but don't push into the noodles. You don't want to break the noodles.
- Add kale and stir-fry for another minute or until cooked. Served on a plate with chop sticks.
- Note: The maximum amount is 2 serving/ stir fry. You don't want to do too much at a time because the noodle won't get enough heat during stir-fry.
I hope you enjoy making this dish! if you would like to learn more about Thai Cooking step-by-step and without having to browse through every recipes and informations, please feel free to leave your email below, I will send you useful information about Thai cooking each week for you to learn more about Thai food culture and ideas for your Thai night!
Thank you for visiting my blog and will see you next week!
Ps. I also have a free cooking class, if you would like join, you can sign-up here.