Do not cook fresh noodles
Fresh Sen Yai are already cooked. Water makes them soft and fragile; they only have to be separated and completely heated in the wok.
Thai Recipe
Pad see ew
Fresh Sen-Yai noodles are gently separated and fried in small portions. Short contact with the hot wok produces roasted flavors without tearing the noodles.
Total time
40 min
Calories
720 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Wide Thai rice noodles with pork and Gai Lan
Pad See Ew means fried in soy sauce. The popular Thai noodle dish lives from wide, soft rice noodles, crisp Chinese broccoli and slightly caramelized areas. Fresh Sen Yai are sensitive: they are neither cooked nor stirred for long, but carefully separated and partially turned in a very hot wok. A small bowl of chilli vinegar at the table brings acidity into the otherwise deliberately sweet-salted seasoning.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Pad see ew
Pad See Ew combines wide rice noodles, delicate pork, egg and crisp Gai Lan with a dark shiny, sweet-salt soy sauce.
Ingredients
4 servings
Method
-
1
Briefly marinate meat
Mix pork with a tablespoon of light soy sauce and a teaspoon of sugar. Allow to marinate for 15 minutes during the rest of the preparation.
-
2
Carefully separate pasta
Loosen room warm rice noodles with slightly oiled hands in individual lanes. Steam solid, cold noodle blocks for 20 seconds instead of forcibly pulling them apart.
-
3
Mix sauce and chilli vinegar
Mix oyster sauce, soy sauce, fish sauce, black soy sauce and sugar. Mix chilli peppers with rice vinegar and serve separately.
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4
Roast meat and gai lan stems
Heat wok strongly. Add two tablespoons of oil, fry pork for 2 minutes and take it out. Fry the Gai Lan handle for 1 minute, let the leaves collapse for a short time and also take it out.
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5
Toast the first serving of pasta
Add half of garlic, pasta, meat and vegetables with a tablespoon of oil to the hot wok. Roast for a minute as undisturbed as possible, then gently turn around.
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6
Add egg and sauce
Open two eggs in one free space and let them set roughly. Let half of the sauce flow in at the wokrand and turn everything around until the noodles shine and show individual dark roasting spots.
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7
Roast second portion
Wipe the wok and prepare the second half the same way. Sprinkle Lake Ew with white pepper and dose chilli vinegar at the table.
Kitchen know-how
Tips for Pad see ew
Roast two portions each
The small amount keeps the wok hot and gives the noodles space for roasted aromas. Four portions at a time would mainly produce steam.
Variations
How to adapt this recipe
Replace pork with the same amount of thinly cut chicken cape fillet and also marinate briefly with soy sauce.
Soak 400 g wide dried rice noodles just a little bit hard and drain very well. They become less soft and wide than fresh Sen Yai.
Nutrition per serving
720kcal
87.0 gCarbohydrates
36.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pad see ew
Sen Yai are fresh, wide rice noodles. They are sold chilled, are already cooked and resemble the Cantonese Ho Fun noodles.
They were too cold, forcibly separated or stirred for too long. Bring to room temperature and turn gently in the wok only a few times.
Thai black soy sauce provides colour and light sweetness. Chinese dark soy sauce is saltier and should therefore be dosed more sparingly.
Pak Choi gives off more water and stays less crisp. Broccolini is the better replacement if Chinese broccoli is not available.
Pad See Ew is mild, sweet and salty. A little sharp vinegar sets a fresh counterpole at the table, without making the noodles moist when roasting.
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