Have a nutritious and delicious meal with Pad See Ew! This simple pad Thai recipe is very easy to create but will surely make your mouth water. So come check out my Thai noodle dish!
Welcome to my Thai kitchen, epicures!
Wanna try salad dishes? Try Thai Mango Salad or Vegetable Green Curry.
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What is Pad See Ew?
Pad See Ew, also spelled Pad Se Ew, is a popular Thai pad street food with Chinese origins. When the Teochew people settled in the country, they brought their cooking techniques like the stir fry method into Thai noodle dishes. The dish is inspired by Chinese chow fun, a stir-fried noodle dish featuring wide rice noodles, sweet soy sauce, and vegetables like gai lan or thai chili. Over time, this ew recipe evolved to suit Thai tastes and became a staple of Thai street food culture due to its simplicity, affordability, and versatility.
Featured Thai Ingredient
One of the healthiest ingredients in this dish is broccoli florets. Here’s why:
- Rich in Nutrients – Broccoli florets are packed with vitamins and minerals, including Vitamin C, Vitamin K, Folate or Vitamin B9 and fiber.
- High in Antioxidants – it can help reduce inflammation, neutralize free radicals, and protect cells from oxidative damage.
- Supports Heart Health – Broccoli’s fiber, potassium, and antioxidants support cardiovascular health.
- Aids in Digestion – The high fiber content in broccoli florets supports digestive health by promoting regular bowel movements and preventing constipation.
Variations
- You can add nuts at the end to add texture and crunch.
- You can remove or substitute vegan meat. Go with Chicken pad or beef pad.
- You can add either scrambled egg, bok choy or thai basil to the mix if you prefer too.
- Serve with lime or lemon wedges. It works best especially if you’re using skirt steak.
Substitutions
- Wide Rice Noodles – If you don’t have rice noodles, use shirataki noodles for a low-carb alternative in your pad Thai. Drunken noodles can also work if you want the spicy noodle option Pad Kee Mao.
- Dark Soy Sauce or ew sauce – Use regular soy sauce to mimic the thicker, sweeter flavor of dark soy sauce. Lee Kum Kee sauce can also work for extra aroma and taste while Thai Soy Sauce or fish sauce can enhance the umami flavor depending on your preference.
- Vegan Meat – Use tofu (firm or extra-firm, pressed and cubed) or tempeh. For non-vegetarians, skirt steak or beef pad can be a good option for this recipe.
- Black Rice Vinegar – Use balsamic vinegar or a mix of white vinegar and a dash of soy sauce to mimic the flavor of black rice vinegar.
Storage
- Refrigerator: Store Pad See Ew in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze Pad See Ew for up to 2 months. Be aware that the texture of the noodles may change slightly upon reheating.
- Thawing: Thaw frozen Pad See Ew in the refrigerator overnight before reheating.
- Reheating: Reheat in a hot pan or wok over medium heat, adding a small splash of water or soy sauce if needed to refresh the noodles. Stir-fry until heated through, and check for freshness before consuming.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- wide rice noodles
- dark soy sauce
- mushroom oyster sauce
- black rice vinegar
- granulated white sugar
- water
- olive oil
- sweet onions
- garlic cloves
- vegan meat
- large egg
- broccoli florets
- shiitake mushrooms
- red bell pepper
- salt
- ground black pepper
See recipe card for quantities.
Instructions
Combine soy sauce, mushroom oyster sauce, rice vinegar, white sugar, and water in a small bowl. Mix well until the sugar has been dissolved.
In a wok or large skillet, add oil and saute onions & minced garlic on low heat for a minute.
Turn up the heat and add the vegan meat, shiitake mushrooms, broccoli florets, and bell peppers. Sauté for 3 minutes while stirring constantly.
Add the prepared wide noodles and pour the soy sauce mixture. Mix well until fully incorporated.
Pour the beaten egg and mix well until the eggs are cooked.
Season with salt and ground black pepper. Serve immediately.
Hint: Use Chinese Broccoli for authentic flavor, and don’t overcrowd the wok so that the dish cooks well.
Frequently Asked Questions
Thai Chicken Cashew
Ingredients
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon rice vinegar
- 10 oz boneless chicken thigh cut into bite-sized pieces
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 tablespoon oil
- 1 thumb-sized ginger sliced
- 4 garlic cloves sliced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ¼ cup green onions sliced
- ½ cup cashews
- 2 teaspoon sesame seeds optional
Instructions
- Combine oyster sauce, soy sauce, dark soy, fish sauce, ground black pepper, and rice vinegar in
- small bowl. Mix until well-blended and set aside.
- Season the chicken with salt and sprinkle with cornstarch and mix well. Set aside.
- In a heated skillet over medium heat, add oil and fry the chicken until nice and golden.
- Push the chicken on the side and add sauté the sliced ginger and sliced garlic for a couple of seconds.
- Toss in the bell pepper, cashews, and green onions together with the chicken for 2 minutes.
- Pour the sauce mixture over and mix well. Lower down to a simmer for 2 minutes.
- Optional: sprinkle with sesame seeds before serving.
