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.
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
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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.
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2Push everything to one side and scramble the eggs in the empty space until they are soft and fluffy.
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3Toss in the noodles and greens. Pour the dark soy and oyster sauces directly onto the noodles to encourage caramelization.
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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.
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5Plate it up hot with a squeeze of lime and maybe a dash of chili flakes if you're feeling adventurous.
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