Pad See Ew
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.
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Recipe Summary
Ingredients
Directions
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.