Name: Traditional Pad See Ew
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 6 oz Chicken thigh; 4 oz Gai lan (Chinese broccoli); 2 cloves Garlic, smashed; 2 large Eggs; 2 tbsp Thai dark soy sauce (see ew dam); 1 tbsp Light soy sauce; 2 tbsp Oyster sauce; 1 tbsp Fish sauce; 1 tbsp Palm sugar, shaved; 8 oz Fresh wide rice noodles (sen yai); 2 tbsp Neutral oil

One pan. 15 minutes. 50 exclusive recipes.Get the cookbook for $19 →

Traditional Pad See Ew | Chef Fatty

Some product links are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

Cook: 25 minTotal: 25 min

The story

Pad see ew translates to 'stir-fried in soy sauce,' and the soy in the name is specifically Thai dark soy (see ew dam). It is sweeter and more molasses-y than Chinese dark soy, and it is what gives the dish its signature mahogany lacquer. Without it the noodles look pale and taste flat. With it, pad see ew is instantly recognizable.

The technique is what separates restaurant pad see ew from home pad see ew. Each sauce component hits the hot metal of the wok alone, caramelizes for 30 seconds, then gets layered with the next one. The fond builds. By the time the noodles go in, the bottom of the pan is already coated in concentrated flavor that lacquers onto every strand. The whole thing comes together in about 10 minutes of actual cooking once the prep is done.

Fresh wide rice noodles (sen yai) are the other non-negotiable for the traditional version. They have the chew and the slip that dried noodles never quite match. The catch is that they stick together in the package. A short warm-water bath or microwave loosens them so they pull apart cleanly without breaking.

Method

Prep the Noodles

01
Fresh sen yai stick together in the package. If they are fresh and pliable, microwave the unopened bag for about 1 minute. That is enough to loosen them so you can pull them apart by hand. If they feel dry or brittle, drop them into a bowl of warm water for 30 seconds to 1 minute instead. Do not overdo it. Overheated or oversoaked noodles break apart in the wok.

Sear the Chicken, Add the Stems

02
Heat the oil in a wok over the highest heat your stove can manage. A 30K BTU outdoor wok burner gets you the best possible sear. A home range works, just not as well. Add the sliced chicken in a single layer for a hard sear, then stir and cook through, 2 to 3 minutes.
03
Add the gai lan stems and stir-fry briefly until starting to soften, about 1 minute. Save the leaves for later, they go in at the end.

Scramble the Eggs

04
Push everything to one side of the wok. Crack the eggs into the empty space. Let them set for a second, then scramble loose and fold through the chicken and stems.

Layer the Sauce

05
Push everything to one side again. Aim for the hottest point on the wok (usually the center bottom where the flame hits hardest) and add the Thai dark soy there. Let it sit on the hot metal for 30 seconds, this is what caramelizes the soy onto the pan. Add the oyster sauce, sit for 30 seconds. Add the fish sauce and light soy together. Add the palm sugar and smashed garlic together.

Add Greens, Noodles, and Toss

06
Add the gai lan leaves to the wok. Toss briefly to wilt. If the sauce has dried out or gone sticky on the pan, splash in 1 or 2 tablespoons of water to loosen it before the noodles go in.
07
Add the prepped fresh rice noodles. Toss everything together to coat. The noodles should be glossy and lacquered with the sauce.

Chef's note

See ew dam is the magic ingredient. Thai dark soy sauce is sweeter and more molasses-y than Chinese dark soy. It is what gives pad see ew its color. Look for it at an Asian grocery, do not substitute Chinese dark soy.
Layer the sauces, do not dump. Each one hits the hot metal alone so it can caramelize before the next one joins. Dumping skips the depth.
Garlic goes in late. If you bloom it in oil at the start it will burn during all the sauce-building. Going in with the palm sugar protects it.
The highest heat your stove can produce. Pad see ew lives or dies on wok hei, the smoky char from extreme heat. Crank it.