Pad See Ew Gai — Wide Rice Noodles in Dark Soy

Name: Pad See Ew Gai — Wide Rice Noodles in Dark Soy
Total time: 25 min
Yield: 2
Cuisine: Thai (Chinese-Thai / street)
Ingredients: 400 g Fresh wide rice noodles (sen yai); 200 g Chicken thigh, sliced thin; 200 g Chinese broccoli (gai lan); 2 Eggs; 4 cloves Garlic, roughly chopped; 1.5 tbsp Light soy sauce; 1 tbsp Dark soy sauce (see ew dam); 1 tbsp Oyster sauce; 1 tsp Sugar; 0.5 tsp White pepper, ground; 3 tbsp Neutral oil; Prik nam som (chilli vinegar), to serve

Thailand's answer to comfort food and the quiet twin of pad thai: broad rice noodles charred in a dry, dark-soy pan with Chinese broccoli and egg. No tamarind, no chilli, no sweetness to speak of — just smoke and soy.

แหล่งที่มา

สูตรโดย Bangkok street stalls · 🏺 ดั้งเดิม · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Chinese-Thai street food · traditional dish — An ownerless street dish, so no cook is credited. The cited article records the noodle stir-frying technique as Chinese in origin, translates the name as 'fried with soy sauce', confirms broad rice noodles (kuaitiao sen yai), both light and dark soy sauce, Chinese broccoli (gai lan) as the vegetable, and pork, chicken, beef, shrimp or mixed seafood as the proteins. It describes the wok caramelising the dark soy onto the noodles for the characteristic charred appearance and smoky flavour, and compares the dish to char kway teow and Cantonese chow fun while noting pad see ew is normally stir-fried dry. Quantities and method here are this book's own.

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วิธีทำ

Separate the noodle sheets by hand into wide ribbons. If they are stuck fast, microwave the block for 30 seconds and try again.
💡 Never soak fresh wide noodles in water. They are already cooked; water makes them collapse.
Mix the light soy, dark soy, oyster sauce, sugar and white pepper in a small bowl. Get every ingredient within arm's reach of the stove.
Heat 2 tbsp of oil in a wok until it is just short of smoking. Fry the garlic for 10 seconds, add the chicken and cook until it is coloured on both sides, about 2 minutes. Add the gai lan stems, then the leaves a minute later.
Push everything to one side, add the last spoon of oil and crack the eggs into the empty space. Let them set for 20 seconds before you scramble them roughly, then mix them into the rest.
Add the noodles and pour the sauce down the hot side of the pan, not over the noodles. Then fold — lift from underneath and turn over, six or seven times, and stop.
💡 Every extra stir breaks another noodle. Broken pad see ew still tastes right but looks like a mistake, and the fix is fewer movements, not gentler ones.
Leave the pan alone on high heat for a final 30 seconds so the noodles touching the metal catch and char in patches. That smoky edge is the whole point of the dish.
Slide onto plates and serve with the chilli vinegar, plus sugar and chilli flakes if you want the full Thai noodle-shop table.

💡 เคล็ดลับ

Char comes from a hot, uncrowded pan. Two portions is the maximum in a home wok — cook twice rather than once badly.
Only dried wide noodles available? Soak them in warm water until pliable but still firm — never boil them — and drain thoroughly. Wet noodles steam instead of charring.
Tagged halal on the assumption of a plain brewed soy and a standard oyster sauce. A few Chinese-style sauces list rice wine or cooking wine on the label — check it if that matters to you.
Pad see ew is the dry cousin of the Cantonese chow fun and the Malaysian char kway teow. If you have made those, the wok technique transfers directly.