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Pad See Ew

Recipe photo courtesy of Martyna Szczesna

Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.

Total Time Prep Servings



Cook's Notes

Pad See Ew traditionally calls for fresh wide rice noodles, but they can be hard to find, so we made this dish with dried rice-stick noodles instead, which are typically used in the Thai noodle dish Pad Thai. We found fresh wide rice noodles in Chinatown at a noodle factory. If you’re able to track them down, slice the noodles into 1 1/2-inch strips and pour boiling water over them, just until softened. Drain and separate any noodles that are stuck together with your hands or chopsticks.

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How would you rate this recipe?
  • MS11001311
    17 FEB, 2018
    I know Martha is into good health . . . did you know that white vinegar is made from GMO corn? It would be better to use apple cider vinegar in that white vinegar is made from GMO corn. Be careful not to buy Heinz's new apple cider "flavored" vinegar with a brown dye--it too is white vinegar made from "grains."
  • ylenol1376
    18 JUN, 2017
    Too much soy sauce?

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