Pad See-ew Muu

Pad See Ew is a common street-food noodle here in Central Thailand. See Ew is a Southern Chinese word for soy sauce. This dish literally means ’stir fried soy sauce’. In Thailand, it’s usually served with thinly sliced pork or chicken and Chinese Broccoli. Rarely do you see other vegetables.

Yield:

Serves 2-4

Ingredients

1. 2 tablespoons vegetable oil
2. 1 tablespoon chopped garlic
3. 1/2 cup pork (or chicken), thinly sliced and cut into bite-sized pieces
4. 1 cup wide rice noodles
5. 1 cup chinese broccoli, cut into 2" long pieces
6. 1 egg
7. 1 teaspoon black soy sauce
8. 1 tablespoons white soy sauce
9. 1 1/2 teaspoon white sugar
10. 1/4 teaspoon white pepper powder

Directions

1. Separate the noodles from each other, and place on a plate.
2. Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2″ (5cm) long pieces. Make sure to clean well.
3. Fry the garlic on high in the oil until lightly browned and fragrant.
4. Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn’t burn
5. Add the noodles. Keep stirring so they don’t stick.
6. Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn’t stick. Don’t add too much that the noodles get clumpy though. Add around 1 teaspoon at a time.
7. When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well.
8. Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles.
9. Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.

Notes

If cooking more than one serving, cook them one at a time. If you cook too many noodles in the pan, you'll get a big sticky glob.The fresher the noodles the better. If you're lucky enough to get fresh wide rice noodles, unrefrigerated, keep them out of the fridge when you get them home and cook them that day. Once refrigerated, they tend to break apart very easy when you cook them.