Pad See Ew Recipe or known to many as the delicious wok fried rice noodles dish which is a staple of Thai street food, especially in Bangkok.
I believe the official translation to any Pad See Ew recipe is Fried Soya Sauce – but what you’ll actually get is a smoky concoction of fried rice noodles, some vegetables and your choice of seafood, chicken or beef.
For my pad see ew recipe I’ve gone with prawns (just like the man cooked them!)
What I really love about this pad see ew recipe (or as I usually call it ‘wok fried noodles with prawns please :)’ is that for me it is the epitome of Thai streetfood. It’s cooked fresh to order in literally a couple of minutes, it uses very few ingredients, incredibly satisfying to eat – and it’s cheap; this plate came in for about a £1.
And that’s the way I want my streetfood; nothing too fancy, humble but fresh and cooked there and then on the spot.
For most people travelling coming home with a few souvenirs is always a highlight of a trip and I’m the same; but one of the souvenirs I always chase is to come home with a few new recipes that are as authentic as I can find but ones that I can semi-replicate back in my British kitchen.
The thing I was most surprised about when it came to street food in Thailand is besides it tasting amazing; it was funny how many things we in Britain add to Thai recipes that simply weren’t found in the Thai streetfood I had. Take this recipe for instance, no Thai basil, no coriander leaves, no chilli in fact. Very simple dish but wonderful to eat.
This particular Pad See Ew recipe delivers on that; the key component is the getting the right noodles. You want flat rice noodles (which you want to pre-cook to packet instructions; they only take a few minutes in hot water).
Here it is in action – my authentic Pad See Ew Recipe straight outta Bangkok..
Pad See Ew Recipe – Ingredients:
2 tbl vegetable oil
1tbl chopped garlic
5 king prawns
1/2 cup sliced greens
1 cup pre-cooked flat rice noodles
1 tsp dark soy sauce
1 tsp fish sauce
1 tsp light soy
1/2 tsp sugar
1 tsp finely ground roasted peanuts
Wedge of lime on the side
Chilli as extra
- In a smoking hot pan add the vegetable oil, swirl around to coat wok then add garlic and prawns – let them sit for a moment to sear before stirring.
- Then add the sliced greens and cook for 30-60 seconds before cracking the egg straight into the wok and chopping it around to cook through.
- Turn the heat down a fraction; add noodles and stir then add each of the following ingredients giving a little stir in between each one. Dark soy, fish sauce, light soy, sugar, ground nuts.
- Serve with wedge of lime and prick nam pla (fresh birds eye chillis sliced in fish sauce).
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