This Is the Finest (and Best!) Thai Stir-Fried Noodle Dish to Make at House, In line with an Skilled Chef

Pad see ew is a basic stir-fried noodle dish made with chewy rice noodles, Chinese language broccoli, egg, and pork, all coated in a savory soy-sauce mix. It’s a one-plate meal loved as a lot in Thailand as it’s within the US. It’s so well-liked that you simply’ll even discover it at 7-Elevens in Thailand (and sure, their model is surprisingly good), however the perfect pad see ew comes from road distributors who’ve perfected it via dedication and repetition. It’s meant to be eaten not as a part of a selection with many different dishes, however by itself as a satisfying one-plate meal, and that’s how I like to recommend having fun with this recipe.

Let’s break down the necessities of nice pad see ew.

The Noodles

Contemporary extensive rice noodles (sen yai) are the usual for pad see ew. These silky, chewy noodles take in the sauce fantastically with out dropping their form, very similar to Chinese language chow enjoyable noodles. If I’m being sincere, there’s no excellent substitute for that signature texture of recent rice noodles. They’re the important thing to creating the perfect pad see ew doable, and one which comes closest to variations you have in all probability eaten in eating places.

That mentioned, recent noodles aren’t at all times straightforward to search out, and I nonetheless need you to cook dinner superb Thai meals at residence, irrespective of the place you reside. This recipe presents the substitution and instructions for utilizing extensive dried rice noodles, since they’re much more accessible. I’ve turned to them myself, particularly when my 2-year-old spots them within the pantry and makes clear to me that pad see ew is what he desires for dinner (sure, he eats like royalty). Whereas extensive dried rice noodles aren’t as extensive or so long as their recent counterparts, they nonetheless get the job performed.

To imitate the feel of recent rice noodles with dried, I rehydrate dried noodles by soaking them in boiling water. Pouring boiling water of them and letting the noodles sit briefly softens them greater than soaking them in room temperature water, nudging them nearer to a recent rice noodle’s texture (although they by no means get all the way in which there). Their starch granules gelatinize as they take in the water, making a smooth, chewy texture. After rehydrating, I rinse the noodles to take away extra starch, coat them calmly in oil to stop sticking (a trick I additionally use for the recent noodles) and toss them with Thai black soy sauce. This early seasoning step enhances the flavour and helps the noodles caramelize after they later hit the wok.

Whereas sen yai noodles are conventional, pad see ew can be made with different noodle varieties, akin to sen lek (smaller rice noodles), egg noodles, and even spaghetti. In Thailand, these variations are frequent, although the dish has grow to be synonymous with extensive rice noodles elsewhere.

The Sauce

For the reason that noodles are the center of the dish, a flavorful sauce is important, in any other case it’s going to be bland. Pad see ew is Thai-Chinese language in origin, with soy sauce (“see ew” in Thai) as its base. Whereas some recipes add fish sauce, I want to make use of Thai skinny soy sauce, Thai black soy sauce, and Thai oyster sauce. The black soy sauce supplies sweetness and that signature deep colour, whereas the oyster sauce provides wealthy umami. A touch of white pepper offers a refined warmth that rounds out the dish. Though pad see ew naturally leans towards the sweeter aspect, I want to maintain the sweetness balanced with the extra savory flavors slightly than overpowering them.

The Protein and Greens

Pad see ew is primarily a noodle dish, so protein and greens ought to play a supporting function slightly than steal the highlight. Whereas it’s scrumptious even with out protein, I add pork for its taste and texture when given the choice. That mentioned, you should utilize no matter protein you may have available: rooster, beef, and shrimp all work.

In keeping with the dish’s Chinese language roots, I wish to velvet the meat earlier than stir-frying it. Velveting is a Chinese language cooking method during which the meat is marinated in a coating of seasonings and cornstarch, then shortly blanched in a shower of sizzling oil and drained, at which level it is able to be stir-fried. The result’s silky, tender, flavorful meat. However whereas straightforward for eating places, oil-blanching, also referred to as “passing via oil,” may be cumbersome to do at residence, because it requires utilizing sufficient sizzling oil to completely cowl the meat.

For this recipe, I want to blanch the pork in water. It is easy, fast, and far more home-kitchen pleasant than oil-blanching. With water-velveting, you marinate the meat simply as you’d if it have been being oil-blanched. However as a substitute of briefly cooking it in sizzling oil, you blanch the meat in boiling water with a little bit little bit of oil added to it.  After all deep-frying continues to be an choice, for those who don’t thoughts the additional effort and mess.

Chinese language broccoli is the basic vegetable for pad see ew, simply discovered at Asian markets. I blanch it beforehand to maintain it vibrant and tender, with simply the best crunch. This manner, when the Chinese language broccoli goes into the wok, it’s already partly cooked, making certain you do not find yourself both with undercooked broccoli or overcooked every part else.

Lastly, don’t neglect the egg. It provides richness, smooth texture, and that lovely golden colour that ties every part collectively.

Placing It All Collectively

To realize distinctive pad see ew at residence, cooking in small batches is important. This recipe serves 4, which suggests cooking 4 separate batches–sure, one batch per serving. On an ordinary residence stovetop, overcrowding the pan with an excessive amount of meals without delay traps moisture, stopping the sauce from caramelizing and the noodles from growing their signature smoky char. As an alternative of tender, flavorful noodles, you’ll find yourself with a clumpy, steamy mess. Until you’re utilizing a high-powered out of doors burner, cooking in smaller batches is non-negotiable.

Customise to Your Style

In Thailand, pad see ew isn’t simply served, it’s personalized on the desk by the diners themselves. Very like noodle soups, the expectation is that diners will fine-tune the flavors to their very own tastes. Pad see ew, for instance, isn’t inherently spicy, however in order for you warmth, a sprinkle of Thai roasted chile flakes does the trick. Want extra salt? A splash of soy sauce or fish sauce needs to be spooned on high. Craving sweetness? A pinch of sugar. However the true magic, for my part, comes from successful of acidity, particularly within the type of chiles in vinegar. The acidity from the vinegar cuts via the richness and makes the dish really pop. Don’t skip this closing step—nor the additional effort of creating the chile vinegar condiment—then let your friends season their noodles as they need.

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