From what I heard, Pad See Ew is a sweet-savoury Thai “street-food” dish. I find that street-food dishes taste the best. Whether it’s from the “pasar malams” (night markets in Singapore and Malaysia), the “dai pai dong” (open-air street vendors) in Hong Kong, the “ye shi” (night market) in Taiwan, or even Richmond Night Market right here in Vancouver, street-food dishes always taste great. Maybe it’s the type of oil they use, or maybe whenever I walk around and buy street food, I’m always very hungry. Food tastes especially good on a hungry stomach.
Most stir-fry dishes like Pad See Ew are cooked using a concave wok, usually made of steel or cast iron. This is to give stir-fry dishes that unique smokey, char taste. In Singapore, we call that taste “wok hei”. Directly translating what that is, it’s well, “wok black”. Unfortunately I don’t have a wok in my kitchen now, so I’m attempting this dish with a skillet. I believe most households will have a skillet – so if I can make this dish delicious with a skillet, so can you.
Feel free to make some substitutions in this dish. The traditional Pad See Ew usually comes with beef or chicken, and uses Chinese Broccoli (or “kai lan”) as its main vegetable. In this recipe, I used shrimp and Chinese sausage (“lup cheong”) as my protein, and “yau choy” as my vegetable.
Pad See Ew is a sweet-savoury Thai "street-food" dish. I find that street-food dishes taste the best. In this recipe, I used shrimp and Chinese sausage ("lup cheong") as my protein, and “yau choy” as my vegetable.
For the stir-fry:
About 450g of Thai stick noodlessoaked in water overnight
2Chinese sausagelightly boiled and sliced
12-16shrimpmarinated with some light soy sauce and sesame oil
A handful of Yau ChoyBok Choy, or Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
2tablespoonsdark soy sauce
2teaspoonslight soy sauce
2teaspoonswhite or brown sugar
Prepare all ingredients and sauce first. It is important that this gets done as the first step, as a stir-fry process takes place like the speed of light. Drain the noodles from the water just before cooking.
Place skillet or wok on high heat. Pour canola oil in. Ensure the oil is very hot (but not smoking), before pouring in the minced garlic into the oil.
Once the garlic starts to sizzle and turn golden, add the Chinese sausage and shrimp. Continuously flip the sausage and shrimp quickly to ensure they do not burn. If you are afraid of the ingredients burning, remove them from the skillet as and when, and transfer them to another plate before you continue to stir-fry the other ingredients.
Then, add in the vegetables stems. Stir-fry quickly. Move all ingredients to one side of the skillet and crack in the eggs on another side of the skillet. Quickly scramble the eggs, then combine it together with the rest of the ingredients.
Finally, add the vegetable leaves and noodles (ensure the noodles are still wet, if not, spray some water on them).
Quickly pour the sauce in. Fold gently to combine all ingredients with sauce. Do this for a minute or so. Remove skillet from heat and serve immediately.
You may add some chilli powder if you prefer some heat to your noodles.