Pad See Ew

Pad see ew — soy-sauce stir-fried wide rice noodles — is the blue-collar workhorse of Thai street food, found at every late-night hawker stall and market cart. The dish's soul is wok hei: the smoky, slightly charred flavour imparted by a ferociously hot wok. Wide sen yai noodles absorb the sweet dark soy sauce, eggs fold in silkily, and Chinese broccoli adds a welcome bitterness. It is deeply satisfying, quick, and forgiving.

Serves: 2

Ingredients

• 300g (10½ oz) fresh wide rice noodles (sen yai), separated
• 200g (7 oz) chicken breast or pork loin, thinly sliced
• 2 eggs
• 150g (5½ oz) Chinese broccoli (gai lan), cut into 5cm pieces
• 3 tbsp neutral oil (high smoke point)
• 3 garlic cloves, minced

Sauce:

• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp sugar
• ½ tsp white pepper

Instructions

1. Prep sauce: Mix all sauce ingredients in a small bowl. Set aside.
2. Heat wok: Place wok over highest heat for 2 minutes until smoking. Add 2 tbsp oil.
3. Sear protein (2 minutes): Add chicken or pork in a single layer. Do not move for 60 seconds to develop colour, then stir-fry 1 minute more until just cooked. Push to the side of the wok.
4. Cook eggs (1 minute): Add remaining oil to the centre. Crack in eggs, scramble briefly until just set but still wet.
5. Noodles (2 minutes): Add separated noodles. Pour sauce over everything. Toss vigorously with tongs, pressing noodles against the wok surface to develop char. Work fast — about 90 seconds.
6. Greens (1 minute): Add Chinese broccoli stems first, then leaves. Toss 60 seconds until wilted but still bright green.
7. Serve immediately with white pepper, sugar, fish sauce, and dried chilli flakes on the side.

Cook's Notes: This recipe halved serves 2 — do not attempt to cook for 4 in one batch. Overcrowding prevents wok hei. Cook two separate batches. Fresh noodles are essential; dried rice noodles produce an inferior texture even when properly soaked.