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Soy Sauce Fried Noodles
Pad See Ew is a common street-food noodle here in Central Thailand. See Ew is a Southern Chinese word for soy sauce. This dish literally means ’stir fried soy sauce’. In Thailand, it’s usually served with thinly sliced pork or chicken and Chinese Broccoli. Rarely do you see other vegetables.
Directions
- Separate the noodles from each other, and place on a plate.
- Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2″ (5cm) long pieces. Make sure to clean well.
- Fry the garlic on high in the oil until lightly browned and fragrant.
- Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn’t burn.
- Add the noodles. Keep stirring so they don’t stick.
- Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn’t stick. Don’t add too much that the noodles get clumpy though. Add around 1 teaspoon at a time.
- When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well.
- Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles.
- Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.
Note:
If cooking more than one serving, cook them one at a time. If you cook too many noodles in the pan, you'll get a big sticky glob.
The fresher the noodles the better. If you're lucky enough to get fresh wide rice noodles, unrefrigerated, keep them out of the fridge when you get them home and cook them that day. Once refrigerated, they tend to break apart very easy when you cook them.
You can also make pad see ew with thin rice noodles, sometimes called 'rice sticks'. If you're doing that, pre-soak them until softened, about 10-20 minutes, before frying. You may need to add more soy sauces because there is more noodle surface area to cover.
It's important in this dish that the garlic doesn't burn. If it does, it will be bitter and not tasty. If you're a bit unsure how to stir fry, you may want to fry the meat first, so it's cooked, then re-add it to the pan after the garlic is ready.
(92 votes, average: 3.78 out of 5)
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Ingredients: What You'll Need
- 2 tablespoons :oil:
- 1 tablespoon chopped :garlic:
- 1/2 cup pork (or chicken), thinly sliced and cut into bite-sized pieces
- 1 cup :sen yai:
- 1 cup :chinese broccoli:, cut into 2" long pieces
- 1 :egg:
- 1 teaspoon :black soy sauce:
- 1 tablespoons :white soy sauce:
- 1 1/2 teaspoon :white sugar:
- 1/4 teaspoon :white pepper powder:
- * updated recipe *
I listened to the ratings and tested this recipe again. It was too salty, somewhere I screwed up. This is an updated version with less soy sauce and more sugar. Give it a try and let me know if it's better!
12 Responses to Soy Sauce Fried Noodles
For your Pad See Ew recipe, can you recommend a good brand for the black soy sauce? I have Pearl River Bridge’s Superior Dark and Light Soy Sauces, but as you recommend to not use Chinese soy sauces in Thai cooking, I was wondering what brands to look for. As for the white soy sauce, all I can find at my local store is Healthy Boy Mushroom Soy Sauce, will this affect the flavor too much?
Henrik –
For the dark soy sauce, I recommend Nguan Chiang brand (I nicknamed it boat brand because there’s a steam boat on the label). Make sure it’s the non-sweet kind. If you can’t find that, any Thai dark soy should work.
Were there any other brands of white/light soy available at your store? If not, the Healthy Boy Mushroom soy sauce should work fine. It has a fairly strong shittake mushroom flavor, but it’s tasty. I don’t think it’ll ruin the flavor.
Hi, i absolutly love this recipe.
Peanut sauce is also great with this dish, try it
I hate to be a downer, but where the heck is the nam pla?
How can any dish be a real Thai recipe with no fish sauce?
Sean -
This dish is called Pad See Ew which means “stir fried with soy sauce”. It’s Chinese in origin – not originally Thai.
I’m sure there are some cooks in Thailand who add fish sauce when cooking this recipe. But there are plenty who do not. If you’d rather use fish sauce, cut down a bit on the light soy sauce, maybe go 1/2 and 1/2.
At the table its good to add rice vineger with finely chopped large chillies and a touch of sugar also.[as they do in thailand]
And what about the chinese broccoli? Not sure i can find it in UK.. Any ideas what it could be substituted with? Thanks!
Very nice. I doubled the amount of sauce as I realized the amount of noodles & broccoli I had was at least two portions. Thanks for the recipe!
Is there egg in this dish? it looks like there might be from the picture. If so, when should it be added? thanks!
I guess i didn”t read the whole description! nevermind
I was reading the ingredients needed for pad see ew….what is “sen yai”?
Nan -
Sen Yai is Thai for “wide rice noodles”. You can find the picture and description in our glossary:
http://www.realthairecipes.com/category/glossary/rice-and-noodles/