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What is Pad See Ew? (Recipe)

What is Pad See Ew? (Recipe)
pad see ew spicy

Pad See Ew is no ordinary dish… it’s practically the equivalent of fried rice in terms of popularity in Thai restaurants. The cool thing is it was originally a creation from China. It was happily adopted by Thailand and transformed into something incredible.

Pad See Ew is better known overseas as Phat si-io. If remembering either one of those names proves to be a little difficult, there’s a simple fix for that. Quite simply put, its name describes it as stir fried soy sauce noodles.

 What Do I Need?

If you want to keep it simple and authentic, you only need some Chinese greens (leafy ones), rice noodles (flat), and seasoned soy sauce! By the way, try picking up a bottle of dark soy sauce if you don’t already have one. It will make everything even better with its hint of sweet molasses… But it isn’t necessary if you prefer a sour taste. That’s the secret about pad see ew, it’s supposed to be pretty sour. I don’t mention it later, but if you enjoy spicier noodles, you could add some sriracha sauce to your bowl or plate. I love the idea of combining spicy and sour, two of my favorite tastes!

  • Canola or peanut oil
  • Prepared rice noodles
  • (optional) Chunked chicken
  • (optional) Beaten egg
  • Dark soy sauce
  • Combined fish and oyster sauce (2 halves to turn them into a whole)
  • Vinegar (white vinegar is fine)
  • Honey (sugar if you don’t have any)
  • Water
  • Red chili pepper (fresh & chopped or dried flakes)

Start small when combining the sauce ingredients. Taste it before you add more, because pretty much all of these ingredients have a powerful taste. You could easily drown the broccoli and noodles in an odd sauce. For the most part, measure somewhat equally. Unless you really like the idea of more of one of the ingredients than the others.

How Would I Cook Them?

Some people really think adding more dark soy sauce than anything else makes the pad see ew perfect. It’s all up to you. I might even be inclined to use apple cider vinegar instead of white vinegar. I’m a rebel, though, you know! Just kidding. Anyway, you could probably make it along with reading this, it’s so simple and quick!

If you have a wok, this is a great chance to use it.

  1. Prepare your skillet or wok with oil and the garlic clove. Medium-high heat is fine on newer stoves, high on more stubborn ones.
  2. While you’re waiting for your pan to heat up, you can combine the ingredients for the sauce in a bowl. (Dark soy sauce, fish and oyster sauce, vinegar, honey, and water).
  3. Once the garlic smells good, add the chicken chunks.
  4. If the chicken has turned white, add the Chinese broccoli or bok choy.
  5. You may choose to pour the sauce now or wait if you’re adding the beaten egg. (Add the egg now & stir it up until the egg is done).
  6. Mix everything and serve it piping hot!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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