Pad See Ew

Pad See Ew is a Thai stir fry of rice noodles with soy sauce. ‘Pad’ means stir fry and ‘see ew’ is soy sauce. I’ve made this recipe often, and have some tips on how to execute this popular restaurant dish at home.

This recipe for Pad See Ew has Tofu and Eggs as the protein, however you can substitute any kind of protein you like. Don’t confuse this dish with Pad Thai, which uses a different sauce and ingredients. I’ll go over the unique ingredients for Pad see ew below.

Fresh Rice Noodles

Using Fresh rice noodles really makes pad see ew taste more authentic. I buy these rice noodle packages in the refrigerated section at my local Asian Market.

*Tip- Purchase fresh rice noodles 1-2 days max before making this recipe, because they spoil quickly. The same type of rice noodles can be used to make Rad Na or Pad Kee Mao.

Most stores will have the rice noodles either pre-cut like the package above, or in one big sheet. For the noodles in a sheet, just cut vertical strips in the width of your choice.

The noodles are also hard and need to be microwaved. I do 1 min on one side, flip them over and a minute on either side until warmed through. You can also place them in a steamer and steam for about 10 minutes or until soft.

Once they are soft and cool enough to handle, you can separate the noodle strands as pictured above. Don’t worry about the length being too long, the noodles will break as you are cooking them.

Here is an alternate noodle option, but I haven’t personally used these noodles before, so follow the package directions on preparation and cooking.

Preparing and Frying Tofu

Prior to cooking the tofu, you need to press it and remove as much liquid as possible. This ensures a dense and crispy tofu when frying.

Drain the water from the package and place the block of tofu between a few paper towels or a clean kitchen towel on a plate. I use a heavy cast iron skillet and place it on top. Leave the skillet on for 30 minutes.

Cut tofu into cubes, and begin frying in a skillet. Or you can place it in an air fryer at 375°F for 15 minutes or until crispy. The serving for 2 is half the block of tofu, but I fried all of it to have extra tofu on hand.

Once the sides are lightly golden, remove the tofu and place it on a paper-lined plate and sprinkle with some salt for flavor. Set aside and continue prepping ingredients.

Gailon (Chinese Broccoli)

Authentic Pad See Ew uses Gailon, which is Chinese broccoli. Other substitutes include broccolini or regular broccoli florets.

Prepare the gai lon by washing it, cutting off the ends of the stem, and making slices. You can slice the leaves thicker since they will wilt during cooking. Use anywhere between 1-2 cups of sliced gai lon per serving.

Soy Sauce Mixture

This is where all the flavor and color of the dish comes from. In keeping this authentic to its name, we are only using soy sauce and some sugar. Some recipes will also use oyster sauce and fish sauce, but it’s not necessary for Pad See Ew.

Sauce Measurements:

• 2 Tablespoons low sodium soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Sugar

How to Serve and Store

Pad See Ew is best served right after cooking it. In Thailand, they sprinkle some white pepper and serve it with prik nam som. Which is sliced chilis or jalapenos in vinegar.

You can also add some crushed pepper flakes for even more spice and granulated sugar if you prefer a sweeter taste.

While Pad See Ew can be stored and reheated, the noodles will dry out after being in the refrigerator. Leftovers can be stored for up to 2 days, but again Pad See Ew is best eaten right after cooking it.

Reheat in the microwave or in a skillet with some oil. The noodles will absorb the sauce, so taste it and see if additional soy sauce is needed.

Please leave a Rating and Review after you make this recipe, I appreciate it!

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