Sara Dhanani

Pad See Ew

In Favorite Recipes, Meat & Poultry on July 14, 2012 at 12:19 pm

Eight years ago, when we were newly weds living in the gorgeous city of Seattle with abundant excellent Asian hideaway restaurants, I fell in love with Pad See Ew. Chewy rice noodles, crisp vegetables and salty sweet spicy sauce. We visited Seattle over the last 2 weeks and ate at one of favorite hole in the wall Thai restaurants – Thai Tom in the University district! I wish I had taken pictures to show the gastronomical delight this eatery continues to be. Back in Phoenix, I’ve yet to find a great Thai restaurant, but these noodles will easily satisfy any Thai food cravings you have.

Here’s a recipe adapted from Rasa Malaysia. An excellent side would be stir fried string beans. The key with Thai recipes is a hot Wok, high heat and everything prepped earlier so you can work fast!

Pad See Ew


One pound of fresh wide Rice Noodles

Half a pound of thinly sliced chicken

Handful of sugar snap peas (or Chinese broccoli)

Thinly sliced carrots (optional)

One tablespoon garlic (finely chopped)

Three tablespoons of soy sauce

One tablespoon of thick dark soy sauce

One teaspoon rice vinegar

two – three teaspoons of sugar (dissolved in a few tablespoons of water to make a sugar solution)

Four tablespoons vegetable oil

One teaspoon red chili flakes (optional)

one egg

A few sprigs of Thai basil ( about 8-10 leaves)


Soak the rice noodles in water for 30 minutes till they are separable. You may have to help separate the noodles since they can be sticky.

Marinate the chicken with one tablespoon of soy sauce, one teaspoon of sugar and keep aside for 15-20 minutes.

In a sauce pan, heat one teaspoon of canola oil. Crack in the egg and soft scramble it. Don’t over cook the egg!

In a hot wok, heat 2 tablespoons of oil and stir fry chicken till for 3-4 minutes, now add the  sugar snap peas and carrots on high heat, allowing them to remain crispy another minute or two. Add the noodles, remaining soy sauce (dark and regular), rice wine, sugar solution, red chili flakes and canola oil. Continue stir frying on high heat till the noodles are soft. Add the scrambled egg and basil to the stir fry. Saute and flip a few time, you may need a few tablespoons of water if the noodles are sticking to the wok. The noodles will sheen and have a slight glaze. Delicious!

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