Pad See Ew, Pad See Ewe, or Pad Siew is one of the popular Thai street foods and one of the well-liked takeout dishes on the Thai restaurant’s menu. Thanks to its lip-smacking combination of authentic sauces, the right proteins, vegetables, and noodles, it gets its spectacular taste.
The spelling can vary a bit but no matter how you say it, it means “pan-fried rice noodles” that typically use the wide flat rice noodles which are chewy and super easy to make.
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What is Pad Se Ewe?
Pad see ewe or Pad See Ew is exemplified by wide, chewy rice noodles. They are stir-fried in a frying pan at a very high flame until charred, combined with protein (pork, chicken, shrimp, or beef), and mixed with soy sauce (dark, sweet), oyster sauce.
In Thailand, “Pad” means “stir fry” and “See Ew” means “soy sauce”. This dish doesn’t use your regular soy sauce like the Kikkoman or something you can find at your local sushi bar.
The soy sauce being used here is called “See Ew Dum” in Thai which is a thick, slightly sweet soy sauce or also known as “Kicap Manis” in Indonesia or Malay cooking. You can get this soy sauce at your local Asian market or you can order it online.
What does Pad Se Ew taste like?
Pad see ew derives its sweetness from soy sauce, saltiness from the oyster sauce, and sourness from vinegar. This provides the noodles, Gai Lan (Chinese broccoli), and protein with a sweet and salty flavor profile.
The caramelized noodles give them a char-grilled flavor. Thus, your beautifully balanced dish is ready to serve.
The char-grilled flavor distinguishes Pad see ew from other dishes made from rice noodles.
This slight charring of rice noodles imbues the noodles with a smoky flavor, making the Pad see ew stand out among all dishes.
Additionally, adding eggs and Chinese broccoli enhances the flavor.
Watch the video
What is the difference between Pad See Ew and Pad Thai?
Pad See Ew is cooked using wide rice noodles, stir-fried with soy sauce, and mushrooms and broccoli.
However, you cook Pad Thai with thinner rice noodles. It is then stir-fried with tamarind instead of soy sauce. Tamarind is responsible for its sour taste.
Protein source such as chicken is added combined with crushed peanuts.
Pad Thai is the most desired dish of Thailand, but Pad See Ew is relatively underrated. However, it is deliciously savory.
Pad Thai:
The nuttiness derived from crushed peanuts is the main characteristic of Pad Thai. It is sour and savory in taste with a tinge of heat.
Pad See Ew:
Pad See Ew tastes sweeter and saltier and is less sour. Its primary ingredient is wide rice noodles, char-grilled in a wok.
Drunken noodles vs Pad See Ew
Both Pad See Ew and Drunken Noodles (or Pad Kee Mao) are popular dishes originating from Thailand.
They are analogous to each other because both use wide rice noodles.
However, the amount of vegetables put in both the dishes makes them differ from each other.
Pad See Ew and Drunken noodles vary from sauce variations and vegetable ingredients, making the dishes different in taste.
Pad See Ew flavor profile:
- Sauce: Soy sauce, Oyster sauce
- Protein: Chicken, pork, and/or scrambled eggs, Chinese broccoli (Gai Lan)
- Stir fry all the ingredients, and your dish is ready.
Drunken Noodles flavor profile:
- Sauce: Soy sauce, Fish sauce, Oyster sauce
- Protein: Ground pork
- Vegetables: Snow peas, baby corn, spinach, Thai basil.
- Stir fry all the ingredients.
Key ingredient of Pad See Ew is the Sauce
If you have ever tried making Pad See Ew, and it didn’t turn out impressive, that means your sauce was not perfect.
Since the sauce is the critical component of Pad, See ew, it blends different flavors sweet, salty and savory.
The sauce mentioned in this recipe has an authentic taste with different flavors. It has a unique equilibrium between different flavors, which has minimized your need to buy different types of sauce. Just add one sauce, and your dish is ready.
Original Pad See Ew exclusively uses dark soy sauce and Thai sweet soy sauce, oyster sauce, palm sugar, and vinegar.
The exquisiteness of Pad See Ew lies in the simplicity of its cooking procedure and less cooking time; this makes it a perfect choice for dinners. Add on to all the components that are easily available at home.
And to compliment this exquisiteness, I have created a mesmerizing sauce made using ingredients found in any pantry. I take you through its making process and answer any questions about other ingredients like the noodles and Chinese broccoli.
How to make Pad See Ew sauce
A tinge of sweet flavor balances the sour taste of Pad See Ew. The combination of the below-given ingredients achieves this:
1 Dark Soy Sauce
It imparts a dark brownish color to Pad See Ew and is the main flavor ingredient. It is the secret ingredient that makes the Pad see ew recipe authentic! Do NOT miss adding it.
2 Thai Soy Sauce
Ensure that it’s Thai Soy Sauce and is entirely different from Japanese and Chinese.
This “thin” sauce, also known as reduced sodium sauce, is responsible for saltiness.
However, use a low sodium soy sauce, else the Pad See Ew ends up too salty.
3 Oyster Sauce
Oyster sauce has an earthy undertone because of its oyster extracts. This is one of the essential elements imparting flavor to the noodles. This sauce is thick, brown in color, and perfectly balanced between salty and sweet taste.
Quality oyster sauce like Lee Kum Kee or Kikkoman will ensure an authentic taste. Low-brand sauces will surely disappoint you in terms of taste.
4 Rice Vinegar
Rice Vinegar keeps a balance between savory and sweet ingredients. Ensure that the rice vinegar you use is not seasoned. White vinegar can also substitute rice vinegar if you don’t have it in stock.
5 Palm sugar
Palm sugar adds a plain, unashamed sweetness to the dish. Brown sugar is a formidable substitute.
6 Fish sauce
Do not hesitate to add a small quantity of fish sauce. It would not make your noodles taste fishy! Fish sauce is typical to all Thai dishes for its umami flavor.
7 Asian Chili Sauce:
Use any of your favorite chili sauces like sriracha or Sambal Oelek. You can add it according to your taste, more or less, but I don’t recommend skipping it.
All it takes are just two teaspoons of Asian chili sauce to elevate the flavor of Pad See ew to a new level without being too spicy.
8 Seasonings:
Ginger powder, ground coriander, dried Basil, and pepper powder enhances the taste of Pad See ew recipe threefold!
What to do if I don’t have Thai soy sauce?
If you don’t have any Thai soy sauce, you can customize regular sauce by any chance.
Just add the following ingredients, and it’s done.
- 4 tbsp ordinary soy sauce
- 2 tsp oyster sauce
- 1 tsp light brown sugar
- 1 tsp honey
Whisk all the ingredients together to get a customized Thai soy sauce.
Best noodles for cooking Pad See Ew
Pad see ew is made from a specific type of noodles named Sen Yai (homemade recipe here). They are rice noodles and appear to be fresh and thin. They are typically found in Thailand and are challenging to find in The States.
You can not get these rice noodles in Asian stores. You have to search for them in Thai grocery stores specifically.
However, don’t panic. Any rice noodles can help you cook a decent dish of Pad See Ew, provided they are reasonably comprehensive.
In fact, I slightly cheat too. I use Pad Thai noodle as it’s the only locally available option. After soaking them in water, they are almost the same as the original Sen Yai Noodles – just a bit thinner.
What is the alternative to wide fresh rice noodles
Pad See Ew is best cooked using rice noodles. However, if you cannot find them, there are other options you can use in place of them like:
1 Pad Thai or dried rice noodles
These types of noodles come with instructions on the package. Follow the instructions.
However, you have first to soak them and then drain the excess water. After that, add them to the dish.
Though they don’t absorb the sauce well, they still make it delicious.
2 Fresh Vietnamese rice noodles
Available in different sizes and shapes, these noodles are slightly wide in appearance. However, they are not cut into noodle shapes. But you can easily cut them into strips using a knife.
I look for and use these Vietnamese noodles whenever I don’t get Thai fresh rice noodles.
What protein to use in Pad See Ew?
There are a lot of protein sources that you can put in Pad see ew. Chicken, however, is the ultimate choice, and what I used in this recipe.
Other options are pork, beef, or shrimp. In this recipe, chicken is the protein source. You can add ( 8 oz) of any of your favorite protein in place of chicken.
I highly suggest using chicken thighs if you are using chicken because you are cooking Pad See Ew at high heat. And you don’t want to lose the protein’s moisture.
Chicken thighs being juicier will provide the required moisture. You may also use chicken breasts, but extra precautions are needed while cooking so they are not overcooked. Overcooking will leave the chicken dry.
Other garnishes you can add
Pad See Ew is cooked using a variety of proteins like chicken, shrimp, beef, or pork. Other ingredients you can use include veggies, Chinese broccoli (Gai Lan), and scrambled eggs.
Sometimes you may get Chinese broccoli at the local Asian grocery stores. Their taste is almost identical to regular broccoli, just that it has comparatively smaller heads, long stems, and lots of soft green leaves.
It gives an enhanced texture to Pad see ew. The stems remain crunchy, the head and leaves become tender.
What is Chinese Broccoli?
One primary ingredient of Pad See Ew is the Chinese broccoli, popularly called Kai-lan (Gai-Lan). It is similar in taste to broccoli but has a different look.
It has a thick, long stalk terminating in thick and broad leaves, like bok choy. Chinese broccoli brings crunchiness to the dish.
Chinese broccoli substitutes
There are other options in case you do not find Chinese broccoli:
Baby broccoli – Dice the whole broccoli and add it to the dish in the same sequence as you would add Chinese broccoli.
Baby spinach – Add spinach in the end along with noodles as they cook quickly. Baby spinach is mostly water and tends to disintegrate soon.
Adding eggs
You can also add eggs to Pad see ew. Whisk the eggs and mix them with other ingredients—Cook in the pan for added flavor and texture. You may skip eggs if you don’t like them.
How to Cook perfect Pad See Ew
- As discussed earlier, don’t overcook or over soak your rice noodles to retain a perfectly chewy texture.
- You can save time by whisking your stir fry sauce ingredients and chopping the Chinese broccoli while the chicken marinates and noodles soak.
- Keep all the ingredients ready before starting because stir-frying isn’t a long process. It just takes a few minutes. So your chicken, veggies, and sauces should be handy.
- If you don’t prefer it spicy, start by adding less than 1tablespoon of chili paste. One tablespoon is a 3 on the heat scale and what most people order at Thai restaurants.
- Customize the Pad see ew according to your taste by swapping veggies, proteins, etc.
How to enhance the flavor
Another trick that adds to the mouth-watering taste of Pad See Ew is the caramelized noodles.
Char-grilling the noodles makes them taste delicious. Restaurants elsewhere and Thailand street vendors char-grill the noodles on high flame to caramelize the noodles.
You can try something similar. Take all the ingredients out of the pan, put only noodles, and caramelize for15 seconds. And it’s done!
Separating and caramelizing only the noodles helps retain their shape instead of tossing them in the wok with other ingredients.
Besides, tossing the noodles in two parts offers two benefits: Firstly, it enables quick and easy sauce distribution. Secondly, it has a shorter cooking time.
The main factors of cooking here are no different from Pad Thai.
Like you need to have a well-seasoned wok, get all the ingredients handy and the most important factor is to cook it in portions one at a time.
Doing this, you’ll get a good wok char on the ingredients, however, if the rice noodles are not being handled the right way, they will stick like hell and would easily turn into mush in a heartbeat.
Different ways to cook Pad See Ew
An interesting fact about cooking Pad See Ew is that you can customize it according to your taste. Add a variety of vegetables and proteins to make it sweeter, spicier, or tangy.
1 By adding Vegetables:
While Chinese broccoli is the traditional vegetable, nothing stops you from adding any vegetable you like! Carrots, Bell peppers, bean sprouts, mushrooms, etc., are perfect for enhancing the dish’s taste.
2 Make it Spicy.
Serve Pad see ew with chili sauce to make it a bit spicier. You can also make chili vinegar by mixing ½ cup of white vinegar (distilled) with 1 serrano chili, stemmed, and cut into thin rings. Make sure you let the vinegar stan for about 15 minutes before use.
3 Pad see ew and shrimp:
- Take 8 oz. of medium-sized shrimp, peel, and devein them.
- Add sesame oil and soy sauce to the shrimp and toss a bit.
- Cook them alone for at least 3 minutes till they turn opaque.
- Transfer them to a plate. Add them to the hot pan at the end, just when you combine.
4 Beef and Pad see ew:
- Cut 8 oz. top sirloin or flank steak into thin strips.
- In a medium-sized bowl, whisk soy sauce, 1 teaspoon of corn starch, and sesame oil together.
- Add the steak into the bowl and combine; then leave aside for marination. While you prepare the other ingredients.
- In a frying pan, heat 1 tablespoon oil over a high flame.
- Add beef to the pan and arrange in a single layer and char for 1 minute, turn over and char the other side as well.
- Transfer to a plate.
5 Pad see ew and tofu:
Use hard tofu. Place the tofu on a pie plate, and cover with a heavy plate and 2 heavy cans to drain the excess moisture. Let it rest for a minimum of 10 minutes, slice them into ½-inch cubic pieces. Then toss with soy sauce and a pinch of sesame oil.
6 Pork with Pad see ew:
- Slice 8 oz. pork into thin pieces and treat just like you did the steak.
- Whisk 1 teaspoon cornstarch, soy sauce, and sesame oil together in a medium-sized bowl.
- Add pork pieces, stir vigorously to combine. Let it marinate while you prep the ingredients.
- Heat 1 tablespoon oil in a frying pan over high heat.
- Add pieces of pork and keep stir-frying until cooked. Dish out.
Therefore, it’s essential that your wok needs to be super hot so everything can be done quickly.
There are three basic ingredients in this recipe, you can use whatever protein you like – beef, chicken, tofu or shrimp, Chinese broccoli, wide flat noodles (or you can use the Pad Thai noodles) plus an egg.
How to store Pad See Ew
It is best to eat Pad see ew fresh since the noodles continue soaking up the sauce until there’s nothing left!
The leftovers contain some flavor, and the noodles will be chewy.
However, they aren’t as appealing as fresh because of their dried taste.
But, you can still store the leftovers for up to 5 days in an airtight jar in the refrigerator.
How to reheat Pad See Ew
1 Using a Microwave:
Transfer a small number of noodles to a microwave-friendly utensil, douse with some water, adding a little moisture to the dish. Cook for a minute, stir and then heat again for 30-seconds until thoroughly warmed.
2 On the Stovetop:
In case of large portions, gently reheat over a medium-low flame in a large frying pan until thoroughly warmed—splash water as required.
Can you freeze Pad see Ew?
No, you can not freeze Pad See Ew because once you combine rice noodles with sauce, they fail to freeze well. You end up with unpleasantly textured noodles.
Extra tips
1 Here’s a little trick if you’re using beef or chicken, add a bit of oil to your protein so when you cook them, they separate easily and don’t stick together. Season them with dark soy sauce and fish sauce and set them aside.
Remember this is fast food that’s why when you cook Pad See Ew, make sure to prepare all the ingredients/sauce before you begin cooking. The sauce is for 2 servings and I recommend cooking the noodles one serving at a time.
2 For the greens, use Chinese broccoli (you can find this at your local Asian market). I love to use the stems as well and I simply use a vegetable peeler to peel the tough skin from the stems and slice them thin diagonally.
3 Separate the stem pieces from the leafy part when cooking because they don’t cook at the same rate. Cut the leaves into big pieces because they will cook down quite a bit.
How to make pad see ew nicely charred
Believe me, this is the best way to cook Pad See Ew at home using a stove. This will prevent the much-feared mushy noodle, besides, it doesn’t take that much effort cooking this way.
You should cook the ingredients separately and combine them all together at the end to finish.
Ingredients
For Marinating Meat:
- 1 lb chicken thighs thinly sliced or any protein of choice
- 1 Tbsp dark soy sauce just skip if using tofu or shrimp
- 1 tsp fish sauce
- 1 tsp oil
Other Ingredients:
- 4 Tbsp vegetable oil
- 4 cloves garlic chopped
- 2 eggs
- 8 stalks of Chinese broccoli
- 1 lb 450g fresh wide rice noodles (divided into half portion)
For the Sauce:
- 2 tbsp Oyster Sauce
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1 tsp fish sauce
- 1 tbsp thin soy sauce
- 2 tbsp water
Step by step instructions
Marinate the Protein:
Step 1
- Stir the meat and dark soy sauce together well.
- Add about 1 tsp of fish sauce and oil and stir to coat the meat; doing this will help the meat separate when you go to cook it.
- Let the meat sit while you prepare other ingredients.
For the Sauce:
Step 2
Combine all sauce ingredients together and stir to mix well.
For the Main Dish:
Step 3
- Heat the wok and add a splash of oil. Follow with the marinated chicken (or the protein you use).
- Spread the pork pieces around the wok and let it char, undisturbed, for a few seconds, then flip to the other side.
- When the chicken is done, set aside.
Step 4
- Heat the wok and add a splash of oil.
- Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds.
Step 5
- Then add the leafy part.
- Toss quickly again until the leaves are a bit wilted.
- Transfer the broccoli to a plate and set aside.
Step 6
- Set the pan back on the fire to reheat.
- Add another splash of oil, follow with garlic, crack 2 eggs into the middle.
- Let the eggs set for a few seconds and then stir everything together quickly. Set aside.
Step 7
One of the epitome of Thai street foods, Pad See Ew is a Thai Stir Fry Noodle Dish made with extra thick rice noodles in a sweet and savory sauce and can be done in less than 30 minutes.
- Set the wok back on the fire and let it heat up until smoking.
- Add another splash of oil – this time a biggish splash.
- Coat the wok with hot oil by tilting the wok, then throw in the noodles (only half of it).
Step 8
Shake the wok a few times and toss the noodles to coat them with oil or stir using a spatula. Add HALF portion of the seasoning sauce and toss again quickly to evenly distribute the sauce.
Step 9
Now, you can throw the HALF portion of the vegetables, chicken, and eggs back into the pan and stir quickly and toss again to mix everything well. (The other half will be used for the 2nd portion.)
Step 10
- Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste and you’re done.
One of the epitome of Thai street foods, Pad See Ew is a Thai Stir Fry Noodle Dish made with extra thick rice noodles in a sweet and savory sauce and can be done in less than 30 minutes.
For the 2nd Portion:
Step 1
Wash the wok quickly with hot water, no soap needed, just to remove all the bits stuck to the bottom.
Step 2
Quickly wipe it dry and set the wok back on the fire to work on your 2nd portion. Follow the same procedure.
Other Asian Recipes:
Recipe
Pad See Ew Recipe
Ingredients:
For Marinating Meat:
- 1 lb chicken thighs thinly sliced or any protein of choice
- 1 Tbsp dark soy sauce just skip if using tofu or shrimp
- 1 tsp fish sauce
- 1 tsp oil
Other Ingredients:
- 4 Tbsp vegetable oil
- 4 cloves garlic chopped
- 2 eggs
- 8 stalks chinese broccoli
- 1 lb 450g fresh wide rice noodles (divided into half portion)
For the Sauce:
- 2 tbsp Oyster Sauce
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1 tsp fish sauce
- 1 tbsp thin soy sauce
- 2 tbsp water
Instructions:
Marinate the Protein:
- Stir the meat and dark soy sauce together well. Add about 1 tsp of fish sauce and oil and stir to coat the meat; this will help the meat separate when you go to cook it.
- Let the meat sit while you prep other ingredients.
For the Sauce:
- Combine all sauce ingredients together and stir to mix well.
For the Main Dish (Watch the Video Above):
- Heat the wok and add a splash of oil. Follow with the marinated chicken (or the protein you use). Spread the pork pieces around the wok and let it char, undisturbed, for a few seconds, then flip to the other side. When the chicken is done, set aside.
- Heat the wok and add a splash of oil. Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds.
- Then add the leafy part. Toss quickly again until the leaves are wilted. Transfer the broccoli to a plate and set aside.
- Set the pan back on the fire to reheat. Add another splash of oil, follow with garlic, crack 2 eggs into the middle. Let the eggs set for a few seconds and then stir everything together quickly. Set aside.
- Set the wok back on the fire and let it heat up until smoking. Add another splash of oil – this time a biggish splash. Coat the wok with hot oil by tilting the wok, then throw in the noodles (only half of it).
- Shake the wok a few times and toss the noodles to coat them with oil or stir using a spatula. Add HALF portion of the seasoning sauce and toss again quickly to evenly distribute the sauce.
- Now, you can throw the HALF portion of the vegetables, chicken, and eggs back into the pan and stir quickly and toss again to mix everything well. (The other half will be used for the 2nd portion. )
- Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste and you’re done.
For the 2nd Portion:
- Wash the wok quickly with hot water, no soap needed, just to remove all the bits stuck to the bottom.
- Quickly wipe it dry and set the wok back on the fire to work on your 2nd portion. Follow the same procedure.
Watch the Video:
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Jaime says
This looks amazing!!! Will omitting the fish sauce change the recipe drastically? Thanks so much for sharing, can’t wait to make it!
Ellen J says
Thank you for posting this recipe. I thought this dish is so tough to tackle but actually NOT. This inspires me to cook because I love Thai food and this is one of my favorites. Now, I barely order “pad see ew” for take-out as I can just cook this dish less than 30 minutes and our dinner is ready. Yum!!!
Rose Bowman says
This is the best pad see ew I tried. Thank you for sharing the recipe.
Nadine Cathleen says
Oh my, this looks so yummy and I would love to try it now. These are my favourite noodles 🙂
Angela Ricardo Bethea says
This Pad See Ew looks really tempting and tasty. I think I need to try new recipes like this.
Nawdeeya says
This looks delicious. This receipe will definitely allow me to try out my wok that has been on a very long vacation. Thanks for the easy receipe,
Shubhada Bhide says
This Quick Stir-fry noodles recipe looks really good and delicious. I bet my husband will surely love this recipe. Will give this a try.
Josselyn Radillo says
I love a good stir fry and these noodles look absolutely yummy!! I love this recipe and i’m going to try tomorrow for lunch
Flora the Sweaterist says
I haven’t eaten Thai food yet, but this dish looks so delicious on your pics, I’d love to give it a try!
Preet says
This looks so delicious! I love Asian food and this is something I would love to try. I like the way you presented this.
Khushboo says
I love a good stir fry and these noodles look absolutely yummy. My family would love eating this 🙂
Claire Stokes says
Ooh yum! I haven’t tried this Thai dish, despite having been to Thailand many times!
I must try and make it!
Noelle Lynne says
Yummmm! I am going to substitute the meat for tofu and make this later this week, as I LOVE thai food!
Wendy Jones says
I think my family would love this. I believe a trip to the Asian Grocery will be coming in the near future. Love knowing what I am looking for when I go in. Thanks for sharing!
Ithfifi says
This sounds so delicious and like somethiing I would love to make at home, I think I may have to try it. Thai food always makes me happy!
Sue Tanya Mchorgh says
I have never heard of Pad See Ew before but it looks tasty. I can;t wait to try this out.
Alaina Monster says
I can never get dishes that I prepare in my wok to turn out – but I didn’t know it had to be hot beforehand. I’m going to try this recipe this weekend with that tip!
Amy-Lynn Vautour says
you really do make this look so easy lol… why do my attempts at dishes like this always fail miserably?!
Emily Fata, www.EmulatingEmily.com says
This looks so delicious! I love Asian foods, and so does my family — this will be a sure hit when I try out your recipe!
Elizabeth O says
Ooh yum, my stomach is rumbling just looking at this. I would veto the meat as I am veggie but even so I think this looks lovely and something I would really enjoy.
Candy Rachelle says
Oh, my goodness!! This Pad See Ew recipe looks delicious and it makes me feel so hungry right now. I would love to try this recipe this weekend. I am sure that my mom will love this so much.
kumamonjeng says
I always love pad thai and now I know the secret ingredient is See Ew Dum. I love prefer the pad thai which added in bean sprout to the noodles. Anyway, the video is great. At least I can try to make it this weekend!
Swati Saxena says
Yumminess overloaded here, Loved the recipe, I am drooling over this
Rebecca says
I want some right now!
Danielle says
I got this beautiful new wok for christmas that I still haven’t used! This is the perfect recipe for it. I love that slightly sweet soy sauce, my friends introduced me to it and I’m hooked!
Lisa | Garlic + Zest says
There was a 2 year period when my co-workers and I went for Thai food at lunchtime every week. I ALWAYS got the Pad See Ew — I’ve never made it, though. I will now.
Dannii says
We learnt how to make this at a cooking class when we were in Thailand and it will always have a special place in my heart.
Jessica says
I had a hard time cooking this dish before as the noodles always got mushy . I’ll try your recipe this time and cook the ingredients separately as recommended. Thank you for sharing.
Calleigh says
hi Karyl,
You can use the Pad Thai noodles in the box, just cook them according to its instructions.
Karyl | Karyl's Kulinary Krusade' says
I love this dish so much, but have only ever had it at a restaurant! I can’t ever find the wide flat noodles at the store, but I’m on a mission to locate some so I can try it out.