Travel to Thailand in your Kitchen!
Pad See Ew is a fan favorite in Thai restaurants across the globe. It is a fried noodle dish with soy sauce. The word “Pad” translates to “fried” this is why we see it attached to so many dishes. Pad See Ew is a dish that has strong influences from China. We see this with the use of soy sauce and Chinese broccoli. Also, the technique of stir-frying the noodles was a Chinese technique brought to Thailand by immigrants. Broad, flat rice noodles are used, which are soft and chewy. They are wonderful with this sweet soy sauce alongside the vegetables and meat, if you choose to use some. This dish is cooked in a wok; however, you can make do with a regular skillet if you do not have a wok. The key to cooking is to cook hot and fast. With most stir-fried dishes, the time to prep ingredients is far longer than the cooking time. With this in mind, it is essential to have all of your ingredients ready before turning on your stove.
Pad See Ew
For the noodles
8 oz dried broad, flat, rice noodles, soaked in room temp water overnight
(if you cannot find these you can use thick rice noodle sticks used for pad thai)
For the sauce
1 tsp dark soy sauce
2 TBSP light soy sauce
2 TBSP oyster sauce
2 tsp sugar
For the rest of the dish
½ lb pork loin, (or meat of your choice) sliced into thin strips
3 TBSP fish sauce
½ tsp sugar
Neutral oil for cooking
2 cloves garlic, chopped
4 stalks Chinese broccoli or 1 head regular broccoli, cut into 2-inch pieces
2 eggs, beaten
Combine sauce ingredients in a bowl and reserve.
In a medium bowl, combine the pork with the fish sauce and the sugar. Let sit for 10 minutes. Drain the noodles and toss them with a little oil to prevent sticking.
Heat a wok or a large skillet on high heat. When the wok is hot, add a little oil followed by the sliced pork. Sear on high heat, stirring vigorously, until the pork is cooked through, about 3-4 minutes.
Remove the pork from the wok. Add a little more oil, followed by the garlic. Toast for 30 seconds, then add the Chinese broccoli. Saute for 2 minutes until wilted. Push the vegetables to the outside of the wok and pour the eggs into the center. Let cook, untouched, until the eggs set. When the eggs are almost cooked through, you can start scrambling them and combining them with the vegetables. Add the noodles, toss well, then pour in the reserved sauce and pork—Cook for two more minutes. The noodles are done when they start to curl in on themselves.
Be sure to stir well but not so aggressively that the noodles fall apart; they are delicate.
Chef Liza Greifinger
Your Guide to Our Culinary Trip Around the World
Growing up in New York, surrounded by the flavors of the world, Liza developed a love for food and cooking. After a fulfilling career in outdoor education, she decided to explore her passion for food. Liza studied at The French Culinary Institute and then trained with some of the top chefs in New York City before being drawn to the mountains of Colorado. She joined the team at Food Lab, in Boulder, in the spring of 2016. There she teaches cooking skills and technique to all ages as well as curriculum development for the educational programs.