Pad See Ew — Jet Tila-Inspired

About This Recipe

This recipe is inspired by Chef Jet Tila's championship of Thai-American cooking and his work as the first Culinary Ambassador of Thai Cuisine to the United States. Pad See Ew — literally 'fried with soy sauce' — is one of Thailand's most beloved street dishes: wide flat rice noodles charred over screaming heat, tossed with Chinese broccoli, eggs and dark soy sauce. The soul of the dish is wok hei — the smoky 'breath of the wok' that comes from extremely high heat and split-second timing.

Ingredients

Serves 4

• 400 gfresh wide rice noodles (sen yai)(or 250g dried)
• 300 gchicken thighs or beef sirloin(thinly sliced)
• 1 tbspoyster sauce(for the meat marinade)
• 1 tspcornflour
• 200 gChinese broccoli (gai lan)(or substitute broccolini)
• 3eggs
• 4 clovesgarlic(minced)
• 3 tbspneutral oil
• 2 tbspdark soy sauce
• 1 tbsplight soy sauce
• 2 tbspoyster sauce(for the sauce)
• 1 tbspsugar
• 0.5 tspwhite pepper
• chili vinegar and sugar(to serve)

Instructions

1. 1

   Prep the noodles

   If fresh: separate the noodles gently with your hands. If dried: soak in hot water 8 minutes until pliable but still firm. Don't oversoak.

2. 2

   Marinate the meat

   Toss the sliced meat with oyster sauce, cornflour and a splash of water. Rest 10 minutes.

3. 3

   Mix the sauce

   Whisk dark soy, light soy, oyster sauce, sugar and white pepper in a small bowl.

4. 4

   Get the wok screaming

   Heat the wok over the highest heat possible. Add 2 tablespoons oil. Stir-fry the marinated meat for 90 seconds until just cooked. Push to the side.

5. 5

   Eggs and broccoli

   Crack the eggs into the centre of the wok and scramble loosely. Add the garlic and Chinese broccoli stems (cut into 4cm pieces). Stir-fry 60 seconds until the stems just soften. Add the leaves and toss.

6. 6

   Noodles and sauce

   Add the remaining 1 tablespoon oil and the noodles. Don't stir for 30 seconds — let them char on the bottom (this is wok hei). Pour in the sauce and toss vigorously for 60 seconds until everything is glossy and the noodles have caught some char.

7. 7

   Serve immediately

   Tip onto warm plates. Serve with prik nam som (chili vinegar) and sugar on the side — Thai diners typically add their own at the table.

Variations

• •

  Pad Kee Mao (Drunken Noodles): same noodles with Thai basil, holy basil and chilies — the spicy sister.

• •

  Vegetarian Version: substitute crispy tofu and use vegetarian oyster sauce.

Storage

Best eaten immediately — leftover noodles stiffen and lose char.

Frequently Asked Questions