Description
Sizzling Pad See Ew brings Bangkok street flavors directly to your kitchen with wide rice noodles dancing in a rich, caramelized sauce. Savory, smoky wok-charred edges and tender proteins create a classic Thai comfort dish you’ll crave again and again.
Ingredients
Scale
Proteins and Noodles:
- 8 oz (226 g) chicken, beef, or shrimp, thinly sliced
- 8 oz (226 g) wide rice noodles (fresh or dried soaked per package instructions)
- 1 egg, lightly beaten
Sauces and Seasonings:
- 2 tablespoons dark soy sauce (adds color & depth)
- 1 tablespoon light soy sauce (for saltiness)
- 1 tablespoon oyster sauce (adds richness)
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon cornstarch (for tender meat, optional)
- 1 teaspoon sugar
- ½ teaspoon white vinegar (balances flavors, optional)
- ¼ teaspoon white pepper
Vegetables and Aromatics:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup Chinese broccoli (Gai Lan), cut into 2-inch pieces (or regular broccoli, bok choy, or kale)
Instructions
- Prepare the noodles by immersing dried varieties in tepid water until they reach a pliable yet resilient texture, then thoroughly drain. For fresh noodles, delicately separate the strands to prevent sticking.
- Create a flavor-enhancing marinade for the protein by coating it with soy sauce and cornstarch, allowing the mixture to penetrate for approximately 10 minutes.
- Construct the signature sauce by blending dark and light soy sauces, oyster sauce, fish sauce, sugar, vinegar, and a whisper of white pepper in a small vessel. Set the aromatic mixture aside.
- Ignite a wok or expansive skillet over intense heat, introducing a splash of oil to create a sizzling cooking surface.
- Introduce the marinated protein, rapidly stirring until it achieves a perfectly cooked state. Transfer the protein to a temporary holding area.
- Crack an egg into the same heated cooking vessel, gently scrambling until just barely set. Nudge the egg to one side of the pan.
- Infuse the pan with minced garlic, allowing its fragrance to bloom for a brief moment.
- Cascade the prepared noodles into the pan, immediately followed by the premixed sauce. Execute rapid, precise movements to ensure complete coating.
- Incorporate Chinese broccoli, vigorously tossing for a concise 1-2 minutes until the leaves display a subtle wilting.
- Reunite the previously cooked protein with the noodle mixture, stirring comprehensively for an additional minute to marry the flavors.
- Present the dish piping hot, accompanied by optional garnishes like fiery chili flakes, zesty lime wedges, or tangy pickled chili vinegar to elevate the dining experience.
Notes
- Select wide, flat rice noodles for authentic texture and traditional street food experience.
- Opt for high heat when stir-frying to achieve that signature wok-charred flavor called “wok hei”.
- Prep all ingredients beforehand since this dish cooks extremely quickly, typically under 5 minutes.
- Keep noodles slightly firm during initial soaking to prevent mushiness during final stir-frying.
- Use a carbon steel or cast-iron wok for best heat distribution and authentic caramelization.
- Substitute protein with tofu or tempeh for vegetarian/vegan versions without compromising flavor.
- Reduce sugar content for healthier option or replace with coconut sugar for lower glycemic impact.
- Ensure high heat prevents noodles from sticking and creates delicious crispy edges.
- Add extra vegetables like bell peppers or bean sprouts for increased nutrition and personal variation.
- Pat meat and vegetables completely dry before cooking to guarantee proper caramelization and prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg