Pad See Ew

Method

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1. Bring the noodles to room temperature and gently separate the sheets with your fingers. If they resist, microwave them for 30 seconds to soften.

   Mark done Start 30 sec timer

2. Whisk all the sauce ingredients together.

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3. Heat a wok over the highest heat until it smokes. Add a tablespoon of oil and stir-fry the chicken for 2 minutes until browned. Remove.

   Mark done Start 2 min timer

4. Add another tablespoon of oil and the gai lan stems for 90 seconds, then the leaves for 30 seconds. Remove.

   Mark done Start 90 sec timer

5. Add the last oil, then the garlic for 10 seconds, then crack in the eggs and scramble roughly for 30 seconds.

   Mark done

6. Add the noodles and half the sauce. Toss once to coat, then spread them across the wok and leave completely undisturbed for 30 seconds so they char.

   Mark done Start 30 sec timer

7. Toss, spread, and leave again for another 30 seconds. Repeat once more. You should see and smell dark charred patches.

   Mark done

8. Return the chicken and greens, add the remaining sauce, and toss for 45 seconds.

   Mark done Start 45 sec timer

9. Serve immediately with the chilli vinegar and condiments on the side.

   Mark done

Chef’s Tips

• Leave the noodles alone between tosses. That stillness is where the char comes from.
• Cook one or two portions at a time. A crowded wok cannot get hot enough.
• Never refrigerate fresh rice noodles. They go brittle and break into fragments.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Prik nam som, the chilli vinegar condiment
• A cold Thai beer
• Tom yum soup to start

Storage & Reheating

Eat immediately. Reheated pad see ew loses all its char and the noodles turn gluey.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.