Easy Pad See Ew Recipe (30 minutes)



I've been eating pad cev since I was a kid — my grandmother cooked it for me several times a week at my family's restaurant in South Florida. I loved its delicious sweet salty caramelized goodness as a child and still love it to this day.

It's one of the first Thai dishes I learned to cook, and it's surprisingly quick and easy—even more so than ordering takeout.


What is PEDCEW?

Pad see ew is a popular Thai noodle dish that can be found in almost every Thai street market as well as restaurants around the world. Because it's not as spicy as other Thai dishes, it's a great introduction to Thai cuisine.

The name pad see ew translates to “stir-fried soy sauce”, referring to the deep soy sauce-based condiment that coats the noodles. Although this is a definitive Thai dish, its origins can be traced back to China where the technique of stirring the noodles comes from.

Just recipes / Frank Teo


A note on noodles

A trademark of pad see ew is its chewy, fresh wide rice noodles that can be found in the refrigerated section of your local Asian market. Mine makes them in-house, but you can also find fresh noodles at online retailers like Umami Cart. If you don't have access to fresh, dry extra large rice noodles also work. The texture will be slightly different, but they still make a delicious dish.

Working with fresh rice noodles can take some getting used to, as they are more delicate than rehydrated dry noodles. When you add your sauce to mix it all together, be gentle with your noodles and do more of a folding motion rather than mixing to avoid breaking them. A wok spatula is great for this.

A simple alternative

Typically, pad ceo is made with Chinese broccoli (also known as gai lin), a leafy green vegetable with broad leaves and strong stems. If you can't find it, you can use equal parts broccoli or broccolini instead.

Instead of chicken thighs, other cuts of chicken or protein such as beef, pork, or tofu can be used. If using tofu, skip the velveting step. Choose a firm tofu and strain the water before cooking.

Just recipes / Frank Teo


More Thai classics


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