The Pad See Ew Blueprint
Understand the recipe with this base framework. Then, feel free to check out the chicken & mushroom versions of the dish.
By Keith McBrayerThis recipe framework first appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Use this base recipe to understand the classic Thai stir fry, but then feel free to change up the toppings and/or flavor profiles as you see fit. You'll find a few variations on this website.
Keith McBrayer
Ingredients
1/2 part sauce
- soy sauceequal amount25 g
- dark soy sauceequal amount25 g
- oyster sauceequal amount25 g
- sugarequal amount25 g
1/8 part aromatics
- garlic, thinly sliced3-4 cloves
- white pepperto taste
- saltto taste
- cooking oilfor stir frying
1 part noodles
- wide rice noodles~1/2 lb~225 g
1-2 parts protein & vegetables
- protein of choice, thinly sliced~1/2 lb~225 g
- chinese broccoli, roughly chopped~1/2 lb~225 g
- eggs, beaten1-2
Method
Step 1: Prep noodles & sauce
Cook or soak the noodles according to package directions, drain, and set aside. Mix all sauce components until the sugar dissolves.
Step 2: Stir fry the protein & vegetables
In batches, use a bit of oil and high heat to the egg, sliced protein, and vegetables until cooked through and lightly . Add each batch to a large bowl on this side.
Step 3: Bring it together
Lastly, the garlic in a bit of oil. Add the drained noodles and some sauce to the pan, which should start sizzling and a bit. Add the reserved vegetables and proteins and to combine.
Step 4: Adjust & serve
If the noodles are dry, add more sauce as needed. Taste and season with white pepper and salt, if needed. Enjoy warm.
FAQ
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