Pad See Ewe is a classic Thai noodle dish, and my son’s favorite meal to eat. I’ve made this dish plenty of times, but took me a while to perfect the recipe and get the technique down to achieve an authentic wok-fried taste. The name Pad See Ewe translates to ‘Stir fry Soy Sauce’, which is what the sauce is comprised of. When researching the recipe, I noticed that most included Oyster sauce and soy sauce. My mom disagreed with using oyster sauce and told me to find a good balance using just a combination of soy sauces to stick to the authenticity of Pad See Ewe.
To get started you’ll need to use a trio of soy sauces: Golden Mountain, Sweet Soy Sauce, Dark Soy Sauce. These I linked are from Amazon, but if you have an Asian grocery store close by, I would recommend getting the Healthy boy brand Sweet and Dark soy sauce, those are the ones I use. In order to achieve soft pliable noodles, you’ll need to get fresh rice noodles. These can also be found in Asian grocery stores in the refrigerated section. The noodles will stay fresh in the refrigerator for a couple days, but best if used the same day. If you can’t get fresh rice noodles, then these dry noodles will work too. Pad See Ewe is typically made with Chinese broccoli, but I substituted with broccolini, since my family prefers the taste. Regular broccoli would work too. For the protein, you can customize it to your liking. My family enjoys Shrimp and Tofu, but traditionally in Thailand it’s made with thin sliced pork. If you choose to use Chicken, Beef, or Pork, be sure to marinate it in a some Golden Mountain Soy sauce for a few minutes to get some flavor.
If using Shrimp and Tofu, you won’t need to marinate in soy sauce. Instead cut the firm tofu into small cubes and place between a few layers of paper towel to drain out all the water. Then pan fry in a few tablespoons of oil in a non-stick wok. Remove on to paper towels and add some salt for flavor. Then cook the shrimp in the wok until pink, remove, and set aside. You’ll want to wipe down the wok and remove any cooking liquid from the shrimp and start with a dry wok. Fresh rice noodles typically come in 32 oz, this is about 4 servings. It’s best to cook 1 serving at a time to avoid the noodles getting mushy, however depending on your wok size you could do 2 servings (16 oz), which is what I did.
In a clean dry wok, add about 2 tablespoons of oil to medium-high heat. Immediately add minced garlic, stir around, then add 2 eggs. Allow eggs to set for a few seconds, then scramble. Add the broccoli and cook for about a minute, then add the noodles and soy sauce mixture. Stir gently to coat all the noodles, then allow to ‘fry’ by leaving them alone for a minute. Then gently flip to fry the other side. Continue for about 4 minutes until you see some brown bits on the noodles. Now you can add your protein back in, a dash of white pepper and turn off the heat. Toss gently and plate the Pad See Ewe. Best served with pickled chilies or jalapenos for spice and acidity. Repeat with remaining half of ingredients to make second batch. Enjoy!