recipe comes from RecipeTin Eats, my all-time favourite food blog, but having cooked this dish over and over I’ve amended it to suit my palate and the contents of my fridge. My version strays far and wide from the original so if you want authentic Pad See Ew, go to RecipeTin Eats. This recipe uses half the amount of sauce as the full amount is too salty for me, possibly because I use Lee Kum Kee’s Premium Oyster Sauce, which is quite concentrated.
I change up the vegetables based on what I have to hand and the best version I ever made contained chicken, like the original, but I hardly ever make this dish with meat.
I hope all the steps haven’t put you off; this is an incredible dish and the sole reason I haven’t ordered a Thai takeaway in months.
This is probably sacrilege but I love using frozen tenderstem broccoli if I'm out of fresh vegetables - I add it straight to the wok from frozen and the texture reminds me of choi sum.
I soak the dried, wide rice noodles in freshly boiled water for 6-8 minutes, depending on the brand. Aim for an al dente texture - soft throughout but with bite. Don’t be alarmed if the noodles break up a bit while they’re cooking in the wok; despite being wider than Pad Thai noodles they’re more delicate.
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