Pad See Ew (Thai Fried Rice Noodles)

An extremely popular dish at just about every Thai restaurant in the US, pad see ew (translated to soy sauce noodles) is a humble street food that is now globally loved. I became enamoured with pad see ew at Pookie’s Thai Westlake, a popular restaurant in Southern California owned by a vivacious and jovial Thai lady named Pookie (a nickname that suits her perfectly!).

This is my recreation of Pookie’s delicious pad see ew for those who are unable to make it to her fabulous restaurant. In Thailand, the noodles are typically fried with kailan (Chinese broccoli), meat, and egg, but I thought that adding carrots and onions will make the dish more colorful and flavorful. This recipe is easily adaptable to suit vegetarians/vegans.

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Pad See Ew (Thai Fried Noodles)

Course Main Course

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Eat the Wind

Ingredients

Main Ingredients:

• 2 chicken breasts sliced into bite sized pieces
• 1 teaspoon soy sauce
• White or black pepper to taste
• 2 Tablespoons vegetable oil
• 6 garlic cloves chopped finely
• 2 Thai chilies more if you want it spicier optional, sliced thinly
• 1 medium yellow onion cut into half and thinly sliced
• 1 carrot cut into thin rounds
• 7 to 10 bunches of kai lan (Chinese broccoli)
• 400 g (14 oz) fresh flat rice noodles (you can find this at an Asian grocery store), rinsed with tap water and dried in a sieve

Sauce Ingredients:

• 1 tablespoon dark soy sauce*
• 1 teaspoons fish sauce (2 if you want it saltier)
• 1 teaspoon sugar
• 1 teaspoon light soy sauce (regular soy sauce)

Instructions

• Marinate the chicken breasts with 1 teaspoon soy sauce and pepper. Set aside.
• Mix the ingredients of the sauce in a small bowl, set aside.
• Shave the thick stems of the Chinese broccoli and cut into 1 inch pieces. Separate the leaves into smaller bunches.
• In a large deep frying pan or wok, heat up two tablespoons of oil over medium high heat. Fry the garlic, onions and red chilies. When the onions are softer, add carrots and fry for about a minute then add the stems of the Chinese broccoli. Fry for another two minutes before adding the leaves. When the leaves are a bit wilted add the chicken.
• When the chicken is half cooked, add the rice noodles and stir to combine all the ingredients. Add the sauce a bit at a time to adjust to your own levels of saltiness.
• Keep stirring until noodles are soft and chicken is cooked.

Notes

*Dark soy sauce has a darker and slightly thicker consistency than regular soy sauce. You can find this at any Asian grocery store.

If you are unable to find fresh flat rice noodles at the grocery store, you can use the dry version that’s more easily available. Just soak the noodles in hot water until soft, drain them, and fry them until cooked.