14 Delicious Pad See Ew Recipes for Comforting Noodles That Melt in Your Mouth

Isn’t there something so comforting about Pad See Ew noodles melting in your mouth? It’s like receiving a warm hug with each bite. Picture wide rice noodles swirling in savory soy sauce, paired perfectly with tender chicken and crisp Chinese broccoli. Whether you love the classic or prefer trying it with tofu or shrimp, each recipe brings its own delightful twist. Ready to explore some delicious possibilities?

Classic Pad See Ew With Chicken

Pad See Ew is a beloved Thai street food dish that combines wide rice noodles with a savory soy sauce blend, and is traditionally cooked with Chinese broccoli and your choice of protein. This Classic Pad See Ew with Chicken brings together tender chicken pieces with perfectly chewy noodles, all quickly stir-fried in a hot pan to create a delightful dish that’s both flavorful and satisfying.

The balance of sweet and smoky flavors with the umami-rich sauce makes it a hit for any meal. This dish is an excellent option for those looking to prepare a quick yet delicious meal that can be made in under 30 minutes. Perfect for family dinners or casual gatherings, this recipe serves 4-6 people.

The key to success is using fresh ingredients and cooking everything in a hot pan to achieve that slightly charred flavor that’s characteristic of authentic Pad See Ew. Let’s explore the ingredients and steps needed to create this delicious dish.

Ingredients (Serving Size: 4-6 people):

• 1 pound chicken breast, thinly sliced
• 14 oz wide rice noodles (fresh or dried)
• 1 cup Chinese broccoli, cut into 2-inch pieces
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 large eggs
• 1/4 cup dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon white pepper

Cooking Instructions:

1. Prepare the Noodles: If using dried rice noodles, soak them in warm water for about 20 minutes until they become soft. Drain and set aside. If using fresh noodles, gently separate them and set aside.
2. Mix the Sauce: In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Stir until the sugar is dissolved and the ingredients are well mixed.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or non-stick pan over medium-high heat. Add the sliced chicken and stir-fry until it’s fully cooked and slightly browned. Remove the chicken from the pan and set aside.
4. Stir-fry the Garlic and Eggs: In the same pan, add another tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Push the garlic to one side of the pan, and crack the eggs into the other side. Scramble the eggs until they’re just set, then mix with the garlic.
5. Combine the Ingredients: Increase the heat to high and add the remaining tablespoon of oil to the pan. Add the prepared rice noodles, Chinese broccoli, cooked chicken, and the soy sauce mixture. Toss everything together, making sure the noodles and chicken are well coated in the sauce. Stir-fry for about 3-5 minutes until the noodles are heated through and slightly charred.
6. Serve: Transfer the Pad See Ew to a serving platter or directly onto plates. Serve hot, optionally garnished with additional white pepper or a squeeze of lime.

Extra Tips:

For the best results, confirm your wok or pan is hot before adding the ingredients, as this helps achieve the smoky flavor typically found in restaurant-style Pad See Ew.

When using fresh rice noodles, handle them gently to prevent breaking. If you can’t find Chinese broccoli, substitute with broccolini or regular broccoli, but make sure to blanch them briefly before stir-frying to maintain a crunchy texture.

Adjust the level of sweetness and saltiness to your preference by modifying the amount of sugar and soy sauce.

Vegetarian Pad See Ew With Tofu

Vegetarian Pad See Ew With Tofu is a delicious and wholesome Thai-inspired dish that perfectly balances savory flavors with a hint of sweetness. This stir-fried noodle dish is a great way to enjoy the traditional taste of Pad See Ew while keeping it vegetarian-friendly. It features wide rice noodles, crisp vegetables, and tender tofu all coated in a flavorful sauce.

Perfect for a family dinner or a meal with friends, this recipe will surely become a favorite in your household. This recipe makes enough to serve 4-6 people. It’s a great option for a quick weeknight meal, as it comes together in just about 30 minutes. The combination of protein-rich tofu and fresh vegetables means it’s not only tasty but also nutritious.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and satisfying.

Ingredients:

• 14 ounces of wide rice noodles
• 14 ounces of firm tofu, drained and pressed
• 2 tablespoons of vegetable oil
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup carrots, thinly sliced
• 1 red bell pepper, sliced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (vegetarian version)
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 teaspoons white vinegar
• 1/2 teaspoon black pepper
• 2 eggs (optional for non-vegans)
• Lime wedges and fresh cilantro for garnish

Instructions:

1. Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Drain the noodles and set them aside.
2. Prepare the Tofu: While the noodles are cooking, cut the tofu into bite-sized cubes. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until it’s golden brown on all sides. Remove the tofu from the pan and set it aside.
3. Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli, carrots, and red bell pepper. Stir-fry the vegetables for 3-4 minutes until they’re just tender.
4. Combine Ingredients: Return the tofu to the skillet. Add the cooked noodles to the pan and toss everything together gently.
5. Make the Sauce: In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce, sugar, vinegar, and black pepper. Pour the sauce over the noodles and vegetables, and toss everything together to guarantee it’s well coated.
6. Add Eggs (Optional): If using eggs, push the noodle mixture to one side of the pan. Crack the eggs into the empty side and scramble them until fully cooked. Then, mix them into the noodles.
7. Serve: Once everything is heated through and well combined, remove the dish from heat. Garnish with lime wedges and fresh cilantro before serving.

Extra Tips:

When cooking Vegetarian Pad See Ew With Tofu, it’s crucial to keep the heat high during the stir-frying process to guarantee the vegetables remain crisp and the noodles don’t become mushy.

If you prefer a spicier version, consider adding sliced chili peppers or a dash of chili sauce to the dish. Additionally, pressing the tofu well before cooking will help it absorb more flavor and achieve a desirable texture.

For a vegan version, simply omit the eggs and ensure that the oyster sauce is a plant-based alternative. Enjoy your dish fresh and hot for the best taste experience!

Seafood Pad See Ew With Shrimp

Seafood Pad See Ew with Shrimp is a delicious twist on the traditional Thai stir-fried noodle dish, combining the rich flavors of soy sauce, garlic, and fresh vegetables with succulent shrimp. This dish is perfect for seafood lovers looking to enjoy a hearty, flavorful meal that’s easy to prepare at home. The key to a great Pad See Ew lies in the perfect balance of sweet and savory flavors, achieved through the use of dark soy sauce, light soy sauce, and a touch of sugar.

Additionally, the smokiness from the stir-fried noodles and the tender texture of the shrimp make this dish a satisfying choice for lunch or dinner. Not only is Seafood Pad See Ew with Shrimp a crowd-pleaser, but it also comes together quickly, making it an excellent option for busy weeknights.

It’s crucial to have all your ingredients prepped and ready before you start cooking, as the dish comes together rapidly once you begin stir-frying. For those who enjoy a little heat, adding fresh chili peppers or a dash of chili oil can enhance the dish’s flavor profile. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and results in a restaurant-quality meal that everyone will love.

Ingredients (Serves 4-6):

• 1 lb (450g) wide rice noodles
• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 4 large eggs, lightly beaten
• 1/4 cup dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon ground white pepper
• Fresh lime wedges, for serving
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re softened. Drain and set aside. Meanwhile, prepare all other ingredients to facilitate a smooth cooking process.
2. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry for about 2-3 minutes, or until they turn pink and are cooked through. Remove the shrimp from the wok and set aside.
3. Stir-Fry the Vegetables and Garlic: In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the broccoli florets and sliced carrots, and stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
4. Add the Noodles and Sauces: Push the vegetables to one side of the wok. Add the soaked rice noodles to the empty side. Pour in the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir continuously to coat the noodles evenly with the sauces, mixing in the vegetables as you go.
5. Add the Eggs and Shrimp: Push the noodle and vegetable mixture to the sides of the wok, creating a well in the center. Pour in the beaten eggs and let them cook for about 1 minute until they begin to set. Gently stir to scramble the eggs, then mix them into the noodle mixture. Return the cooked shrimp to the wok, sprinkle with ground white pepper, and toss everything together until well combined and heated through.
6. Serve: Transfer the Seafood Pad See Ew with Shrimp to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the dish before eating.

Extra Tips:

For the best results, use fresh wide rice noodles if available, as they provide a more authentic texture. If using dried noodles, be careful not to over-soak them to avoid mushy noodles.

Adjust the seasoning to taste, adding more soy sauce or sugar if needed. If you enjoy spice, consider adding sliced chili peppers or a dash of chili oil to the dish. Cooking over high heat is essential to get the desired smoky flavor, so confirm your wok or skillet is hot before adding the ingredients.

Beef Pad See Ew With Broccoli

This delicious and savory dish, Beef Pad See Ew With Broccoli, is a popular Thai stir-fry that combines tender beef slices with chewy rice noodles and crisp broccoli, all enveloped in a rich, soy-based sauce.

It’s a perfect balance of flavors and textures, offering a delightful combination of sweet, savory, and umami notes. This dish isn’t only satisfying but also quick to prepare, making it an excellent option for a weeknight dinner that the whole family will enjoy.

The key to a great Pad See Ew is in the preparation of the ingredients and the timing of the cooking process. The rice noodles should be cooked just right to absorb the sauce without becoming mushy, while the beef must be tender and juicy.

The broccoli adds a lovely crunch, providing a rejuvenating contrast to the rest of the dish. By following this recipe, you’ll create a restaurant-quality meal in the comfort of your own kitchen, serving 4-6 people.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 1 pound fresh wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 3 cups broccoli florets
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon ground white pepper
• 2 large eggs
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the beef sirloin into thin strips and set aside. If you’re using dried rice noodles, soak them in warm water until softened, then drain and set aside. Prepare the broccoli by cutting it into bite-sized florets.
2. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the sliced beef and stir-fry until it’s browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set it aside.
3. Stir-fry the Broccoli and Garlic: In the same pan, add the remaining tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the broccoli florets and continue stir-frying for another 2-3 minutes until they turn bright green and slightly tender.
4. Add the Noodles and Sauces: Add the softened rice noodles to the pan with the broccoli. Pour in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Toss everything together to verify the noodles are evenly coated with the sauce.
5. Incorporate the Beef and Egg: Return the cooked beef to the pan, and sprinkle the ground white pepper over everything. Push the contents of the pan to one side and crack the eggs into the empty space. Scramble the eggs until just set, then mix them into the rest of the stir-fry.
6. Serve: Once everything is well combined and heated through, remove the pan from the heat. Serve the Beef Pad See Ew With Broccoli hot, accompanied by lime wedges on the side for added zest.

Extra Tips:

To achieve the best flavor, use fresh rice noodles if available, as they provide the ideal texture for this dish. Make sure not to overcrowd the pan, as this can cause the ingredients to steam rather than fry, which may result in a less flavorful dish.

Adjust the seasoning to your taste, and feel free to add a bit more soy sauce or sugar if you prefer a stronger or sweeter taste. Finally, always serve with lime wedges for a hint of acidity that enhances all the flavors. Enjoy your homemade Beef Pad See Ew With Broccoli!

Spicy Pad See Ew With Chili Flakes

Spicy Pad See Ew With Chili Flakes is a delicious twist on the traditional Thai noodle dish, offering a fiery kick that will excite your taste buds. This version of Pad See Ew is perfect for those who love a little heat in their meals. The combination of chewy rice noodles, tender meat, and crisp vegetables is brought to life with a rich, savory sauce, accented by the spiciness of chili flakes.

Whether you’re cooking for friends, family, or just yourself, this dish is sure to impress with its bold flavors and delightful textures. To achieve the best Spicy Pad See Ew With Chili Flakes, it’s important to balance the heat with other key flavors that define this dish: the umami from the soy sauce, the sweetness from the sugar, and the slight bitterness from the Chinese broccoli.

This recipe is designed for a serving size of 4-6 people, making it ideal for a family dinner or a small gathering. With the right preparation and execution, you’ll be able to bring the authentic flavors of Thailand into your own kitchen.

Ingredients (For 4-6 servings):

• 1 pound wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 pound chicken breast or shrimp, thinly sliced
• 1 cup Chinese broccoli, chopped
• 3 large eggs
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1-2 teaspoons chili flakes (adjust to taste)
• Salt and pepper to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Rice Noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re pliable. Drain and set aside. If using fresh rice noodles, you can skip this step.
2. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chicken or shrimp and stir-fry until cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. Stir-Fry the Vegetables and Eggs: In the same pan, add the remaining tablespoon of oil. Add the Chinese broccoli and stir-fry for 2-3 minutes until it’s tender but still crisp. Push the broccoli to one side of the pan and crack the eggs into the empty side. Scramble the eggs until they’re fully cooked, then mix them with the broccoli.
4. Combine Ingredients: Return the cooked protein to the pan. Add the soaked rice noodles and toss everything together.
5. Season the Dish: In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, and chili flakes. Pour the sauce over the noodles and toss well to make sure everything is evenly coated. Continue to stir-fry for another 2-3 minutes to let the flavors meld together.
6. Final Adjustments: Taste the noodles and add salt and pepper if necessary. Adjust the level of spiciness by adding more chili flakes if desired.
7. Serve: Transfer the Spicy Pad See Ew to a serving platter and garnish with lime wedges. Serve immediately while hot.

Extra Tips:

For the best results, confirm that your wok or skillet is hot before adding any ingredients; this helps to achieve the characteristic smoky flavor known as “wok hei” in your dish.

Be cautious with the heat when adding chili flakes, as they can become more intense as they cook. If you prefer a milder dish, start with less chili and add more later if needed. Additionally, you can substitute chicken or shrimp with beef, pork, or tofu according to your preference. Enjoy your homemade Spicy Pad See Ew with a side of fresh lime to enhance the flavors even further.

Vegan Pad See Ew With Mixed Vegetables

Vegan Pad See Ew is a delicious and satisfying Thai-inspired dish that’s perfect for those who follow a plant-based diet. This dish is a flavorful combination of wide rice noodles, a variety of colorful vegetables, and a savory sauce that gives it the classic umami taste. By choosing to make it vegan, you can enjoy all the deliciousness of traditional Pad See Ew without any animal products.

It’s a great option for a hearty weeknight meal that can be whipped up quickly and easily. This recipe serves 4-6 people, making it ideal for family dinners or entertaining guests. The mixed vegetables provide a fresh and vibrant contrast to the chewy rice noodles, creating a delightful texture in every bite.

The key to a great Vegan Pad See Ew is achieving the perfect balance of sweetness and saltiness in the sauce, which is accomplished by using a combination of soy sauce, dark soy sauce, and a hint of sugar. Let’s start by gathering the ingredients needed to create this mouthwatering dish.

Ingredients:

• 16 oz wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1 cup baby corn, halved
• 1 cup snap peas
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1 teaspoon white pepper
• Lime wedges, for serving

Instructions:

1. Prepare the rice noodles: Soak the wide rice noodles in warm water for about 30 minutes or until they’re softened. Drain and set aside.
2. Make the sauce: In a small bowl, combine the soy sauce, dark soy sauce, sugar, and white pepper. Stir until the sugar is dissolved. Set aside.
3. Cook the garlic: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the vegetables: Toss in the broccoli, red bell pepper, mushrooms, baby corn, and snap peas. Stir-fry the vegetables for 3-5 minutes, or until they’re just tender but still vibrant.
5. Combine noodles and sauce: Push the vegetables to one side of the wok, add the remaining tablespoon of oil, and then add the softened rice noodles. Pour the prepared sauce over the noodles and gently toss everything together until the noodles are evenly coated and heated through.
6. Stir-fry until done: Continue to stir-fry for another 2-3 minutes, ensuring that the noodles and vegetables are well combined and the flavors are absorbed.
7. Serve: Remove from heat and serve immediately with lime wedges on the side for an extra burst of freshness.

Extra Tips:

For the best results, use fresh wide rice noodles if available, as they offer a better texture compared to dried ones. If you can’t find dark soy sauce, you can substitute with regular soy sauce mixed with a bit of molasses or brown sugar for a similar effect.

To add a bit of heat, consider including a few slices of Thai chili or a dash of chili flakes. Remember that the key to a great stir-fry is high heat and quick cooking, so make sure your ingredients are prepped and ready to go before you start cooking.

Pork Pad See Ew With Bok Choy

Pork Pad See Ew With Bok Choy is a delectable Thai-inspired dish that combines the savory flavors of marinated pork with the fresh crunch of bok choy, all tossed together with wide rice noodles in a rich, flavorful sauce. This dish is perfect for a quick weeknight dinner or a special occasion meal, offering a perfect balance of protein, vegetables, and carbs. The combination of salty, sweet, and umami flavors makes it irresistible, while the contrasting textures of tender pork, chewy noodles, and crisp bok choy create a satisfying dining experience.

Originating from Thailand, Pad See Ew is a popular street food and home-cooked dish that has gained international popularity for its simplicity and delicious taste. When making Pork Pad See Ew With Bok Choy, it’s important to use fresh ingredients and high-quality sauces to achieve the authentic taste of this classic dish. With a few easy steps, you can create a restaurant-quality meal at home that will leave everyone at the table asking for seconds.

Ingredients (Serving Size: 4-6 people):

• 1 lb (450g) pork tenderloin, thinly sliced
• 12 oz (340g) wide rice noodles
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 large egg
• 3 cups bok choy, chopped
• 1 teaspoon white pepper
• 1 tablespoon fish sauce
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Noodles and Pork: Soak the wide rice noodles in warm water for about 30 minutes or until softened. Meanwhile, marinate the sliced pork tenderloin in a mixture of 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar for at least 15 minutes to infuse the flavors.
2. Mix the Sauce: In a small bowl, combine the remaining soy sauce, oyster sauce, dark soy sauce, sugar, and fish sauce. Set aside to use later.
3. Cook the Pork: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork slices and stir-fry until they’re browned and cooked through, about 5-7 minutes. Remove the pork from the pan and set aside.
4. Cook the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil and minced garlic. Stir-fry for about 30 seconds until fragrant.
5. Add the Noodles and Sauce: Drain the soaked rice noodles and add them to the pan with the garlic. Pour the prepared sauce over the noodles and toss well to coat evenly.
6. Incorporate the Egg: Push the noodles to one side of the pan and crack the egg into the space. Allow it to set slightly, then scramble it and mix with the noodles.
7. Add Vegetables and Pork: Add the chopped bok choy and cooked pork back into the pan. Stir-fry everything together for about 2-3 minutes until the bok choy is wilted and everything is well combined.
8. Season and Serve: Sprinkle the white pepper over the dish, give it a final toss, and serve immediately with lime wedges on the side for added flavor.

Extra Tips: When preparing Pork Pad See Ew With Bok Choy, make sure to slice the pork thinly to guarantee even cooking. It’s also important not to over-soak the rice noodles, as they can become mushy when stir-fried. Adjust the level of sweetness or saltiness by altering the sugar or soy sauce quantities according to your taste preferences. For an extra kick, you can add a touch of chili sauce or fresh chili slices to your plate. Enjoy your homemade Thai experience!

Pad See Ew With Crispy Tempeh

Pad See Ew With Crispy Tempeh is a delicious twist on the traditional Thai noodle dish, offering a perfect blend of savory flavors and satisfying textures. This vegetarian version replaces the usual meat with crispy tempeh, providing a delightful crunch and a protein-packed alternative.

The dish features wide rice noodles stir-fried with a variety of vegetables and seasoned with soy sauce, creating a harmonious balance of sweet and salty tastes that are sure to tantalize your taste buds.

The crispy tempeh is the star of this dish, offering a wonderful contrast to the tender noodles and vibrant vegetables. It’s marinated and then pan-fried to achieve a golden brown crust that enhances the overall flavor profile.

This Pad See Ew is perfect for those looking for a hearty, plant-based meal that’s both nutritious and satisfying. It’s an excellent choice for a family dinner or a weeknight meal, as it’s relatively quick and easy to prepare.

Ingredients (Serves 4-6):

• 1 lb wide rice noodles
• 2 tablespoons vegetable oil
• 1 block (about 8 oz) tempeh, sliced into thin strips
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce (vegetarian or regular)
• 2 teaspoons sugar
• 4 cloves garlic, minced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 large eggs, lightly beaten
• 1 bunch green onions, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re soft. Drain and set aside.
2. Marinate the Tempeh: In a small bowl, combine 1 tablespoon of soy sauce and 2 teaspoons of sugar. Add the tempeh strips to the bowl and allow them to marinate for at least 15 minutes to absorb the flavors.
3. Cook the Tempeh: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated tempeh strips and cook until they’re golden brown and crispy on all sides, about 4-5 minutes. Remove the tempeh from the skillet and set aside.
4. Stir-fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sauté until fragrant. Add the broccoli florets and red bell pepper slices, cooking for about 3-4 minutes until the vegetables are tender-crisp.
5. Add the Noodles and Sauces: Add the soaked and drained rice noodles to the skillet with the vegetables. Pour in the remaining soy sauce, dark soy sauce, oyster sauce, and a dash of salt and pepper. Toss everything together to guarantee the noodles and vegetables are well coated with the sauce.
6. Cook the Eggs: Push the noodles and vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble them until cooked through. Once cooked, mix the scrambled eggs into the noodle mixture.
7. Incorporate the Tempeh and Green Onions: Add the crispy tempeh and chopped green onions to the skillet. Toss everything together and cook for an additional 2 minutes to heat through.
8. Serve: Serve the Pad See Ew hot, garnished with additional green onions if desired.

Extra Tips:

When making Pad See Ew With Crispy Tempeh, it’s important to confirm the rice noodles aren’t over-soaked, as they can become mushy during stir-frying.

If you prefer a spicier dish, consider adding a dash of chili flakes or a splash of sriracha sauce to the noodles. Additionally, dark soy sauce is key to achieving the dish’s characteristic color and flavor, so try not to skip it.

Always taste and adjust the seasoning before serving to confirm the perfect balance of flavors.

Mushroom Lover’s Pad See Ew

If you’re a fan of mushrooms and crave the rich, savory flavors of Thai cuisine, then this Mushroom Lover’s Pad See Ew is the perfect dish for you. This delightful recipe takes the classic Thai street food and infuses it with an abundance of mushrooms, creating a hearty and flavorful meal.

Pad See Ew is known for its wide rice noodles, sweet and savory sauce, and a balance of textures and flavors. By focusing on mushrooms, this recipe not only enhances the traditional flavors but also provides a vegetarian-friendly option that’s satisfying and delicious.

Mushroom Lover’s Pad See Ew is perfect for a family meal, serving 4 to 6 people. The combination of fresh vegetables, tender mushrooms, and chewy rice noodles, all coated in a luscious sauce, makes this dish irresistible.

Whether you’re cooking for yourself or entertaining guests, this recipe is sure to please. It’s easy to prepare and can be made with ingredients that are readily available in most supermarkets.

Ingredients for 4-6 servings:

• 1 pound wide rice noodles
• 1 pound mixed mushrooms (such as shiitake, oyster, and button), sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 cup broccoli florets
• 2 eggs, lightly beaten
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 teaspoon white pepper
• 1/2 cup fresh basil leaves
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside. Make sure to rinse them with cold water to prevent them from sticking together.
2. Sauté the Mushrooms: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the sliced mushrooms and sauté until they’re tender and browned, about 5-7 minutes.
3. Cook the Vegetables: Add the broccoli florets to the skillet with the mushrooms and continue to stir-fry for another 3 minutes until the broccoli is bright green and slightly tender.
4. Scramble the Eggs: Push the mushroom and broccoli mixture to one side of the pan. Pour the lightly beaten eggs into the empty side and allow them to set slightly. Scramble the eggs and then mix them with the mushrooms and broccoli.
5. Combine Noodles and Sauce: Add the cooked rice noodles to the pan. In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Pour this sauce over the noodles and toss everything together until well coated and heated through.
6. Add Final Touches: Stir in the fresh basil leaves and let them wilt slightly before removing the pan from the heat. Serve hot with lime wedges on the side for squeezing over the top.

Extra Tips:

For the best results, use fresh wide rice noodles if available, as they provide the perfect texture for Pad See Ew. If you can’t find fresh noodles, dry ones will work just fine, just be sure not to overcook them.

When stir-frying, confirm your pan is hot enough to quickly sear the mushrooms and vegetables, locking in their flavors and maintaining their texture. Feel free to experiment with different varieties of mushrooms for unique flavors and textures.

Finally, adjust the seasoning to your taste by adding more soy sauce or a splash of vinegar for a hint of tanginess.

Gluten-Free Pad See Ew With Rice Noodles

Gluten-Free Pad See Ew with Rice Noodles is a delicious and satisfying Thai dish that’s perfect for anyone following a gluten-free diet. This popular street food combines the rich flavors of soy sauce, garlic, and fresh vegetables, all tossed together with tender rice noodles and your choice of protein. The dish is both savory and slightly sweet, with a smoky flavor that comes from stir-frying the ingredients over high heat.

It’s a quick and easy meal that can be made at home, allowing you to enjoy the authentic taste of Thailand without the need for wheat-based ingredients.

To create the perfect Gluten-Free Pad See Ew with Rice Noodles, you’ll want to start by confirming you have all the necessary ingredients on hand. This dish typically includes a combination of rice noodles, a gluten-free soy sauce substitute, fresh vegetables, and a protein like chicken, beef, or tofu.

The key to achieving the dish’s characteristic flavor and texture is cooking it quickly over high heat, allowing the ingredients to caramelize and develop a rich, savory taste. Whether you’re catering to dietary restrictions or simply want to try something new, this recipe will surely become a staple in your meal rotation.

Ingredients (Serving Size: 4-6 People):

• 400g wide rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 300g chicken breast, thinly sliced (or tofu for vegetarian option)
• 300g Chinese broccoli or regular broccoli, roughly chopped
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons oyster sauce (confirm gluten-free)
• 1 tablespoon dark soy sauce (confirm gluten-free)
• 1 tablespoon sugar
• 2 large eggs
• Chili flakes (optional, for serving)
• Lime wedges (optional, for serving)

Cooking Instructions:

1. Soak the Noodles: Begin by soaking the rice noodles in warm water as per package instructions until they’re pliable and soft. Drain and set aside.
2. Prepare the Sauce: In a small bowl, mix together the gluten-free soy sauce, oyster sauce, dark soy sauce, and sugar. Stir until the sugar is fully dissolved and set aside.
3. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the sliced chicken or tofu and stir-fry until cooked through. Remove from the pan and set aside.
4. Stir-fry the Vegetables: In the same pan, add another tablespoon of oil and increase the heat to high. Add the chopped Chinese broccoli and stir-fry for 2-3 minutes until bright green and tender-crisp.
5. Combine Ingredients: Push the broccoli to one side of the pan and crack the eggs into the empty space. Scramble the eggs until just set, then mix them with the broccoli.
6. Add Noodles and Sauce: Add the soaked rice noodles to the pan, along with the cooked chicken or tofu. Pour the prepared sauce over the noodles. Gently toss everything together to confirm the noodles are evenly coated with the sauce and ingredients are well combined.
7. Finish Cooking: Continue to stir-fry for another 2-3 minutes until the noodles start to caramelize slightly and become tender. Adjust seasoning to taste if necessary.
8. Serve: Transfer the Pad See Ew to a serving platter, sprinkle with chili flakes if desired, and serve with lime wedges on the side.

Extra Tips:

When cooking Gluten-Free Pad See Ew with Rice Noodles, make sure your wok or pan is very hot before adding the ingredients. This helps achieve the signature smoky flavor known as “wok hei.”

Be cautious not to over-soak the rice noodles; they should be soft but not mushy. If you prefer a spicier dish, feel free to add more chili flakes or even fresh chili slices to the mix.

Finally, always check the labels of your sauces to confirm they’re gluten-free, as some brands may contain hidden gluten. Enjoy your homemade Thai street food experience!

Pad See Ew With Extra Garlic and Ginger

Pad See Ew is a popular Thai street food dish known for its delightful blend of savory, sweet, and slightly tangy flavors. This version, Pad See Ew With Extra Garlic and Ginger, enhances the traditional recipe by incorporating additional aromatic elements, resulting in a richer and more robust taste. The combination of garlic and ginger offers a fragrant punch that complements the chewy rice noodles, tender chicken, and crisp vegetables, making it a perfect meal for those who enjoy bold flavors.

This dish isn’t only delicious but also quick to prepare, making it an excellent choice for a weeknight dinner. The key to a successful Pad See Ew is high heat and quick cooking, guaranteeing that the noodles and vegetables maintain their texture while absorbing the sauce’s flavors. With this recipe, you can bring the taste of Thailand to your kitchen and enjoy a satisfying meal with family or friends.

Ingredients (Serves 4-6):

• 1 lb wide rice noodles
• 1 lb chicken breast, sliced thinly
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 2 tablespoons ginger, minced
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 teaspoon white pepper
• 2 cups Chinese broccoli, cut into 2-inch pieces
• 2 eggs
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until they become pliable. Once softened, drain them and set aside.
2. Cook the Chicken: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
3. Sauté Garlic and Ginger: In the same wok, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger over medium-high heat until fragrant, about 1-2 minutes.
4. Add Eggs: Push the garlic and ginger to one side of the wok. Crack the eggs into the empty space and scramble them until just set.
5. Mix in Vegetables: Add the Chinese broccoli to the wok and stir-fry for 2-3 minutes until slightly tender.
6. Combine Ingredients: Return the cooked chicken to the wok and add the soaked noodles. Mix everything together thoroughly.
7. Season the Dish: Pour in the soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Toss the ingredients in the wok to guarantee the noodles and vegetables are evenly coated with the sauce. Add 2 tablespoons of water to help loosen the noodles if necessary.
8. Finish Cooking: Stir-fry the entire mixture for an additional 3-4 minutes until everything is heated through and the flavors are well combined.

Extra Tips:

For the best results, guarantee that your wok or skillet is hot before adding the ingredients; a high temperature is vital for achieving that signature smoky flavor in Pad See Ew.

If you prefer a vegetarian version, substitute the chicken with tofu and use vegetarian oyster sauce. Additionally, be mindful not to over-soak the noodles as they can become too soft and break apart during cooking.

Adjust the amount of garlic and ginger according to your taste preference if you want a milder or more pungent dish.

Smoky Pad See Ew With Grilled Eggplant

Smoky Pad See Ew With Grilled Eggplant is a delightful variation of the classic Thai noodle dish, known for its balance of savory and slightly sweet flavors. The addition of grilled eggplant adds a smoky depth, making it a delicious and satisfying meal. This dish combines chewy rice noodles with tender pieces of eggplant, all enveloped in a rich, umami-packed sauce. Perfect for a family dinner or a gathering with friends, this recipe will impress with its bold flavors and aromatic appeal.

The key to accomplishing the perfect Smoky Pad See Ew With Grilled Eggplant lies in the preparation of its components: properly grilling the eggplant to achieve that smoky flavor, guaranteeing the noodles are cooked to the right texture, and balancing the sauce to taste. This recipe serves 4-6 people, making it ideal for a small group. Follow these instructions to create a dish that’s not only delicious but also authentically Thai.

Ingredients:

• 400g wide rice noodles
• 2 medium-sized eggplants, sliced into rounds
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 eggs
• 200g Chinese broccoli (gai lan), chopped
• 2 teaspoons white pepper
• Lime wedges for serving

Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20 minutes or until they’re pliable but not too soft. Drain and set aside.
2. Grill the Eggplant: Preheat your grill or grill pan to medium-high heat. Brush the eggplant slices with a little vegetable oil and grill them until they’re tender and have nice grill marks, about 3-4 minutes on each side. Remove from heat and set aside.
3. Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Stir until the sugar is fully dissolved and set aside.
4. Cook the Noodles and Vegetables: Heat the remaining vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Crack the eggs into the pan and scramble them quickly.
5. Combine Ingredients: Add the soaked noodles to the pan, followed by the sauce mixture. Stir-fry the noodles, ensuring they’re evenly coated with the sauce. Add the grilled eggplant and Chinese broccoli to the pan and continue to stir-fry until the broccoli is just tender, about 2-3 minutes.
6. Final Touch: Sprinkle the white pepper over the dish and toss everything together for about a minute. Serve immediately with lime wedges on the side for an extra burst of freshness.

Extra Tips: When grilling the eggplant, guarantee it’s well-cooked but not mushy to maintain its texture in the dish. If you prefer a spicier version, consider adding a few chopped Thai chilies to the garlic at the start of the stir-fry process. Additionally, if you can’t find Chinese broccoli, regular broccoli or broccolini can be used as a substitute. Adjust the sweetness of the sauce according to your preference by altering the amount of sugar used.

Sweet and Savory Pad See Ew With Pineapple

Sweet and Savory Pad See Ew With Pineapple is a delightful twist on the traditional Thai stir-fried noodle dish. This version incorporates the tropical sweetness of pineapple, which complements the savory soy sauce and tender rice noodles. The dish is perfect for those who enjoy a balance of sweet and savory flavors, and it’s packed with vegetables and protein, making it a wholesome meal.

Whether you’re a fan of Thai cuisine or simply looking for a new and exciting noodle dish to try, this recipe will surely satisfy your cravings.

This Pad See Ew variation is a versatile dish that can be easily customized to suit your taste preferences. You can adjust the amount of pineapple for a sweeter taste or add more vegetables for extra nutrition. The key is to achieve a perfect harmony between the ingredients, guaranteeing that each bite is bursting with flavor.

Ideal for a family dinner or a casual gathering with friends, this recipe serves 4-6 people, making it a great choice for shared dining experiences.

Ingredients:

• 1 pound of wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 pound chicken breast or tofu, thinly sliced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup fresh pineapple chunks
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon white pepper
• Green onions, sliced for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water according to the package instructions until they’re soft but not mushy. Once ready, drain them and set aside.
2. Cook the Protein: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken or tofu and stir-fry until fully cooked and golden brown. Remove from the wok and set aside.
3. Stir-fry the Vegetables: In the same wok, add the remaining tablespoon of oil. Add minced garlic and stir-fry for about 30 seconds until fragrant. Then, add broccoli and bell pepper slices, stir-frying for another 2-3 minutes until vegetables begin to soften.
4. Combine the Ingredients: Return the cooked chicken or tofu to the wok. Add the pineapple chunks and stir in the soy sauce, oyster sauce, dark soy sauce, and sugar. Toss everything together to coat the ingredients evenly.
5. Cook the Noodles: Push the ingredients to one side of the wok and pour in the beaten eggs. Scramble them gently and mix with the rest of the contents in the wok. Add the drained rice noodles and white pepper, tossing them until well combined and heated through.
6. Final Touches: Taste and adjust seasoning if necessary. Once everything is well mixed and heated, remove from heat. Garnish with green onions and serve with lime wedges on the side.

Extra Tips: For the best results, ascertain that the wok or pan is very hot before adding ingredients, as this helps to achieve the signature wok hei flavor, which is essential in stir-fried dishes like Pad See Ew.

If you prefer a spicier dish, consider adding sliced chili or a splash of chili sauce during the cooking process. Additionally, if you can find fresh rice noodles, they’ll give the dish a more authentic texture compared to dried ones.

Pad See Ew With Thai Basil and Lime

Pad See Ew With Thai Basil and Lime is a delightful twist on a classic Thai stir-fried noodle dish. This recipe combines the savory, smoky flavors of traditional Pad See Ew with the aromatic freshness of Thai basil and a zesty hint of lime. The combination of ingredients creates a perfect balance of sweet, salty, and tangy, making it a popular choice for both casual dinners and special occasions.

Traditionally made with wide rice noodles, soy sauce, and Chinese broccoli, this version of Pad See Ew adds an extra layer of flavor with Thai basil leaves and a squeeze of fresh lime juice. The dish is quick to prepare, making it ideal for a weeknight meal that doesn’t compromise on taste. Gather your ingredients and get ready to create a restaurant-quality dish right in your own kitchen.

Ingredients for serving size of 4-6 people:

• 1 pound wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound chicken breast, thinly sliced
• 1 cup Chinese broccoli, cut into 2-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons sugar
• 1 teaspoon white pepper
• 1 cup Thai basil leaves
• 1 lime, cut into wedges

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the wide rice noodles in hot water for about 10-15 minutes until they’re soft. Drain and set aside.
2. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and stir-fry for about 30 seconds until fragrant.
3. Cook the Chicken: Add the thinly sliced chicken breast to the wok, stirring constantly until the chicken is cooked through and slightly browned, about 4-5 minutes.
4. Add the Vegetables: Stir in the Chinese broccoli and cook for an additional 2-3 minutes until the broccoli is tender-crisp.
5. Mix the Sauces: In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Pour the mixture over the chicken and broccoli in the wok.
6. Combine with Noodles: Add the softened rice noodles to the wok, tossing everything together to guarantee the noodles are evenly coated with the sauce.
7. Incorporate Thai Basil: Just before removing the wok from the heat, add the Thai basil leaves and toss until they’re wilted and well mixed into the dish.
8. Serve: Transfer the Pad See Ew to a serving platter and garnish with lime wedges. Encourage diners to squeeze lime juice over their servings for an added burst of flavor.

Extra Tips:

When cooking Pad See Ew with Thai Basil and Lime, be sure not to over-soak the noodles as they can become mushy. If you’re unable to find wide rice noodles, you can substitute with fettuccine or another broad pasta variety.

To enhance the smoky flavor characteristic of authentic Pad See Ew, allow the noodles to slightly caramelize in the pan. Adjust the balance of soy sauces and sugar to suit your taste preferences, and feel free to add additional vegetables or protein if desired.