The Simple and Easy Pad See Ew, Thai Stir Fried Rice Noodles with Soy Sauce and Broccoli

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I know a lot of my friends are going “Bingo!” with this post, and maybe it’s the same for you. I’ve gotten several requests for my “Pad See Ew” recipe, but I didn’t feel like this was something so special that it needed its own post. It’s so SIMPLE. It’s beyond simple. To me it’s like posting a recipe for a hotdog!

Okay, what is Pad See Ew, you might ask. It’s a big fat rice noodle stir fried in sweet soy sauce with meat, egg and vegetables. (I’m starting to feel ashamed…already. Am I really doing this?) Pad = stir fried (You better know this word by NOW.), See Ew = Soy sauce. There are so many See-Ew, I know, but this is the sweet, dark, sticky one.

There are several spelling of Pad See Ew, Pad Si Io (Wikipedia uses this one), Pad Si Ew or even Pad See You (I know that’s kinda weird!). They are all pronounced close to the real Thai name so we understand what you’re talking about but the English name is not quite the full name of the dish. It only means “stir-fry with soy sauce”. The dish you know so well here actually has an official (full) name “Guay Tiew Sen Yai Pad See Ew” in Thai.

Because just the words Pad See Ew alone can be “Khao Pad See Ew”, or rice stir-fried with soy sauce, “Sen Mhee Pad See Ew”, which is rice vermicelli stir-fried with soy sauce, or this “Guay Tiew Pad See Ew” or “Sen Yai Pad See Ew” (both short names are fully understandable the same as the long full name), the big fat rice noodle stir-fried with soy sauce that you already know and love. If you simply order “Pad See Ew” in Thailand, the wait staff might ask you what would you want to stir-fry. So, now you’ll know what to say to get the dish you want.

Traditionally Guay Tiew Pad See Ew would be made with pork and Gai Lan–Chinese broccoli–only. There were no other options, but nowadays it is served with choices of chicken, beef, pork and shrimp or tofu for vegetarian. I haven’t seen the choice for other vegetables yet. It remains only Chinese broccoli, but here in the US some Thai restaurants substitute regular broccoli for the Chinese broccoli.

The noodle is the big fat rice noodle, as I mentioned before. You can find this at any Asian market. You might have to buy the whole bag which will be good for four servings. The noodles also might come uncut. In that case you just have to slice them out to the width you like. Then you have to separate the noodles from the bulk into single strands. It’s not that difficult. Just lay the chunk of cut noodles onto its side, letting the flat side stand diagonally from the board and you can just “unravel” or “unwrap” them.

Since you’re already making a trip to the Asian market, you might as well look for Gai Lan, or Chinese broccoli, too. (Unless you want to use regular broccoli.) Also get the “Dark Sweet Soy Sauce”, it you don’t already have it in your cupboard. Fish sauce is going to give this dish the familiar flavor that I’m used too, but if you don’t like the fishy smell, light soy sauce will be fine. Vegetarians, you should already know that you are NOT going to use fish sauce. Asian fish sauce isn’t just “fish-flavoring sauce”; it’s made from real fish.

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Ingredients (for one serving. You will be making it one portion at a time like the PadThai. An attempt to make more than 1.5 portion, would yield quite ugly result. Remember we need the SPACE in the wok to “stir fry” or else it wouldn’t be “stir” fry but it would be “stuck” fry.)

Big fat rice noodles  1/4 of a whole package; separate each strand

Chinese Broccoli:  skin the leaves from the stems and then cut the stem portion diagonally in thin slices, and then chop the leaves in half and keep them separate  1 cup (packed)

Meat of your choice or tofu for vegan or vegetarian, sliced about 1/4” thick  1/3-1/2 cup (I used chicken this time. I told you I don’t normally eat this. I made it for my husband and friends who requested chicken.)

1 Egg

Chopped garlic  1 teaspoons – 1 tablespoon (I normally use only 2 teaspoons)

Vegetable oil or lard  3-4 tablespoons (depends on your type of the wok)

Dark sweet soy sauce 3-6 tablespoons

Fish sauce or light soy sauce 2-4 tablespoons

White pepper 1 teaspoon


1) Before you cut up the vegetables or separate the noodles, slice the meat and marinate it in the soy sauce mixed with fish sauce. You can put all of the two sauces together. Don’t worry, we will use ALL of it in the cooking later, and if you don’t have enough left, there are more in the bottles.

Marinate the meat 10-15 minutes, just about the time you would need to cut up the broccoli, separate the noodles and chop the garlic.

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2) Separate the noodles.

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3) Cut the vegetables and chop the garlic

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4) Heat the wok over HIGH heat, the highest your stove can do, and add 1 tablespoon of oil and all the garlic. Stir fry until the garlic is near golden.

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5) Add the meat to the wok but reserve the leftover sauce. Stir fry until the meat is fully cooked.

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6) Add the noodles to the wok

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and pour all the leftover sauce onto the noodles.

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Stir fry, make sure that the noodles are completely coated with the sauce. You can easily see this by the color. If you need more sauce, go ahead and pour it right out of the bottle.

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If it all gets too dry, you can add more oil. In this step you will be stir frying for a while over high heat.

7) Push the noodles to one side and add 1-2 tablespoons of oil to the middle of the wok and crack the egg into it. Smear it really quickly just to break the yolk and mix it with the egg white.

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Flip the noodles back on top of the egg.

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Let it sit for 10 seconds. (Remember, I keep telling you either in Pad Thai or Pad Kee Mao recipes that you need to count out the seconds–one thousand one, one thousand two, etc.–up to 10, so the egg has time to set and doesn’t turn into a fishy mess.) Then start moving the whole thing around again.

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Remember the whole time that we are at the peak of the heat from the stove. Keep things moving to prevent them from burning unless I said to let it sit.

Let the noodles sit still for 10 seconds and then flip them around again to get the noodles to brown a little bit at the bottom of the pan. This adds flavor to the noodles. These “white” noodles aren’t going to match up to the flavor the street vendors in Thailand achieve, but will be very close. You will know when it’s ready when most of the noodles get small burn spots.

8) Now add the stems of the broccoli to the wok first,

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keeping everything moving around the wok. Fry until the stems are cooked,

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then add the leaves to the pan.

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Toss them with the noodles. You are almost done here, and can taste the noodles if you haven’t done it all along, to see if you like the flavor or want to add more of either sauce. Turn off the heat when you see the Chinese broccoli leaves start to wilt.

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9) Add the white pepper to the noodles. You can toss them again or not—it’s up to you. You might want to put dried chili flakes, granulated sugar, sliced chilis in vinegar and fish sauce in little cups, so you can adjust the taste later as you eat.

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Alright guys…here you go: Pad See Ew is officially on my blog! Enjoy.

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151 thoughts on “The Simple and Easy Pad See Ew, Thai Stir Fried Rice Noodles with Soy Sauce and Broccoli

    • I LOVE char kuay tiew more than pad see ew! I guess I like bean sprout and garlic chive also all the goodies in char kuay tiew, especially when they use lard to stir fried…haha. I think pad see Ew is the version that’s too sweet because they use sweet soy sauce.

  1. Wow! That looks a lot harder than making a hot dog, so I am glad you explained it step by step. That was such an informative post. It looks delicious, too! Thank you for sharing.

    • haha…you know I grew up used to stir fry until I think anything cook in the wok is easy and to grill something is more complicate. That’s why hotdog is not as easy to me compare to pad see ew. I still don’t have a perfect hotdog yet. My hot dog is good because of “stuff” I put on it but just the bun and the sausage alone…not that memorable but I know my friend who can make AMAZING hotdog and he won’t tell me how he did it. It’s in every steps, his choice of bread, sausage (he made his own potato bread and also make his own sausage) and most important, the grilling process….secret that I don’t know yet.

  2. So beautiful! Do you have any posts on good brands to purchase for sauces or noodles etc that may omit things like MSG, and are close to authentic tasting? I have no idea about this stuff, but absolutely love this type of cuisine! Wonderful post, thanks.

    • Give me until Tuesday and I will get you the answer. I’m not at home right now and I have to go to the market to do this research. I’m glad you asked. It’s on my short list of things to do that I never get to yet but I’m now. I just pick the brand out of habit right now and didn’t read the ingredient. (I don’t trust them about the MSG free either)

        • I looked at three brand
          1) Golden Boat Supreme Dark Soy Sauce this seems to be the best one, said to be no MSG, no preservative, no colorant added and tasted the best, contained sugar 42%, Soybean Extract 28%, Salt 8%, product of Thailand. I will be using this one regularly in the future .
          2) Healthy Boy Brand Sweet Soy Sauce is my regular brand right now, contained sugar 38%, water 25%, brown sugar 17%, glucose syrup 15%, soy sauce 5% (salt water 50%, soy bean 25%, wheat flour 25%)
          3) Dragon fly is the brand I used to for a long time until I switched to the healthy boy brand. If you can’t find the top two then use this one.

    • Wow…did you order the vegetarian one? In the old time the street vendor didn’t put meat in it and only protein in the dish was egg but this was a long times like nearly forty years. I remember used to like it back then but later I discover “Rad Na”, another kind of noodles with gravy on top and also using Chinese broccoli and forgot about pad see ew for a long time.

  3. Don’t feel ashamed. However minuscule it may seem it will help someone…OK…ME. 😉 I will be going to the Asian market this weekend. ;0 Thanks

      • Thanks High Heel Gourmet,
        Since you have offered 😉 maybe you could help me with this please:
        We had this pudding in BK street that I don’t know the name of it…it was like sticky rice with banana (and I am guessing coconut oil) wrapped in banana leaf and bbq-ed. Hot and sweet, sticky and yummy-smelling! I have bought some banana leaves but not sure how to re create that? If you shed some light on my confusion will be much appreciated …cheers 🙂 Nargess

        • Do you have any picture? A little more explanation please. Is it sticky rice wrapped around a piece of banana then wrapped in banana leaf in rectangle shape? Or the cone looking shape? Is there any black bean in it?

          If that what it is the sticky rice is called “Khao Neaw Moon” or the same sticky rice that will be eating with mango sticky rice. (I will post recipe as soon as my mango is ripped) The recipe preview is this.

          Soak sticky rice over night, steam it for 20 minutes in the cheese cloth. While you wait for the sticky rice to cook, mix coconut cream portion 2/3 or the dry rice portion (1 cup of rice with 2/3 cup of coconut cream) add granulated sugar 1/2 of the coconut cream (1/3 cup if you use 1 cup of rice) this is adjustable to your taste so make the first batch and taste it. Add a pinch of salt too. Mix them until the sugar dissolve, you might want to microwave it for 30 second.

          Trick is SOON as your rice comes out of the steamer, put it in the coconut milk mixture, stir until the rice break and EVERY GRAIN coated with coconut cream, cover tightly for 20-30 minutes. Then you get sticky rice. Wrap it around a piece of banana, preferably กล้วยน้ำว้า Klauy Nam Wa. You can find this at the Thai Market or Chinatown. I know they do have them in Dublin.

          Then wrapped the whole thing in the banana leaf and barbecue it over medium heat until the banana leaf kinda crispy.

      • Thanks for taking your time and explain it to me High Heel Gourmet! So very kind of you. I have pictures, maybe I put them on my blog or something. It was a banana slice, like one slice next to sticky rice wrapped in a bana leaf like a parcel. I think you are right it probably was Khao Neaw Moon, just wrapped in a banana leaf and kept warm on tope coal. It could have been a one-man’s -creation. I only saw them once. I love Khao Neaw Moon with mango anyway. I will follow your recipe. Thanks again 🙂

        • It could be just Khao Neaw Peak (Wet sticky rice) with banana. To make them is to just put sticky rice in a pot with coconut milk and sugar and a bit of salt (taste it) then boil and simmer it until the sticky rice expand and add banana. That simple. If the sticky rice gets dry, add more coconut milk. Normally they use the thin coconut milk to boil the rice and add coconut cream on top because the coconut cream cook for a long time will break. Try that.

  4. Delicious. I love it. So glad I am following your blog. I need some inspiration to truly get back into Asian cooking. Reading this at 8.00 on a Saturday morning is doing it for me.

    • Yes, I made Char Kway Tiew more often that Pad See Ew believe it or not. I don’t like to eat Pad See Ew that much. With almost the same ingredient, I would make Rad Na, the ho fun noodles with meat, Chinese broccoli and thick gravy. I only make this dish if my husband or my friends request them. If I want the ho fun, big fat rice noodles, stir fried then I make Char Kay Tiew for myself.

  5. This looks so tasty! And see, for someone like me, entirely uninitiated, the recipe is not at all obvious so I’m happy you took the time to write and post it and in great detail as well.

    • You made my day! Thanks for the compliment. I have to explain all the details because my clueless friends would call many many times just to ask “how to….”, “what’s…”, “where to…” and etc. Someone already called about the “not so clear pictures in the method”, and found out that she can click on the picture to enlarge!…Oh my…

  6. Great recipe.Thank you for liking my post ( Our anniversary ).Best wishes.jalal

  7. You should know that I am putting on my shoes and driving 40 minutes to the nearest Asian grocery in … 3… 2…1… seconds! Thanks for a beautiful recipe with a beautiful and full explanation. Both the explanation and the photos inspired me. Now… if only I can figure out what “Chinese Broccoli is” I bet I could grow it in my garden…

    • I bet you can! You have wonderful garden with your green thumbs that I’m envy. Here this is the seeds. (I tried, you know, that’s why I was on your beautiful blog) The darn seeds were so stubborn and stayed sleeping under soil in my garden right now for about a year now but the seeds from the very same package that I gave my friends grew! Well…we agree upon her growing and I’m cooking.

      You can also use your beautiful rainbow chard too but just the leave not the stem. Broccoli is also a nice substitution.

    • Yes, it’s going to be slightly different because Udon is the wheat noodle but it’s will be delicious I’m sure. I substitute the udon noodle for rice noodle in many dishes because I can’t seem to buy small enough package of the Udon noodles so I use the left over.

      One thing I learnt from doing so is, you will need slightly more liquid to cook the noodles or best way is to quickly toss the Udon in a pot of boiling water first. I would put the udon in a basket and dunk them in the boiling water and wait until the water is back to boiling again them take them out and throw them in the pan right away. If you aren’t going to cook them right away dip them in cold water and toss with the vegetable oil to prevent them from sticking to each other.

      • I’m not much of a Gwai diaow pad kind of guy…sometimes I have pad Thai…but I would eat this one! (I’m a sucker for yummy looking food pics. lol).

        In Thailand, I tend to eat a lot of salads. Yam pla duk fuu (catfish salad), laap muu, laap nua, som tam Thai…and I looooooove kaao pad gaprau gai (the stirfry basil dishes).

        • Yam Pla Duk Fuu is one of my favorite but that’s fried fooooood, you know that, right…You have been eating all my favorite stuff over there 🙂 Kuay Tiew that’s not stir-fired are much healthier and also tasty.

          • I think it’s the best food for all occasion. I missed many different kinds of noodles dishes there the most. It’s so easy to just go to the carts or restaurants because prep for the Kway Tieow is not so simple and almost not worth it for one bowl.

          • Well, it’s the mystery meat in some of the street noodles that makes me a bit..hmmmm…unsure. lol I think my favorite is the noddles with mama-thai in them. Super yummy!

          • How’s the mysterious meat look like? The meat balls? The internal organs (liver and such wwwwwww)? There are so many different “Kreung” or accompaniment in the noodles that’s why I don’t want to make them just for myself at home. It can take me two days to have a bowl of noodles…lol.

          • Well, there’s one type that they cut up with scissors. I’m guessing that’s some kind of organ meat or blood cake of some kind — doesn’t even have the consistency of meat. And yes, the mystery balls freak me out a bit. I’m more of a chicken, beef or pork kind of guy. lol Well, in Thailand, I’m mostly a chicken guy as that’s the meat they do best. (And just as an FYI, if you’re in the Phils, pork is the best one to get in general ) 🙂

          • Haha…I think it’s the blood. They usually put it in “yen ta fo”, the red soup and “kuay jub” the rolled rice noodles. I don’t like that so much too…I don’t eat the internal organs. You know I’m kinda exotic eater here but back at home, I’m a real pussy, no internal organs, absolutely NO BUGs, no sneak, not a big fan of chunky fat in pork belly and such. I love all kind of pork and meatballs though. I don’t eat chicken except fried or fire roasted. Meatballs there are the best though, and no weird meats too but don’t do that in China. You never know what’s in it.

          • Hey there, you food pussy! Made me laugh there! lol And I also don’t do bugs. I tried a cricket leg once that one of these crazy farang who loves to prove he’s 1/2 Thai by chomping on bugs gave me. Yuck. They cool all that shit in the same oil, so no matter what bug you eat, it tastes like cricketcockroachscorpionmealworm. P-Uke!

            And I have no plans on doing a food tour in China. I’d like to hit China at some point, but I’m not a big fan of Chinese food anyway, so I’ll probably stick to Hainese chicken and stuff like that. Even yaki gyoza, which I love here, I might avoid just because, well, you know in China, if they can hide the meat in a wrapper, they probably will give you something other than meat in there. No thanks. Mai ao krap 🙂 hehe

          • You are one step ahead of me in the bugs area. I never go near bugs on the table. Once they’re out of the container, I’m gone. You know Thai people likes to eat one stinking bug called “Mang Da” in their dip…Oh my f***ing god! I would yell in his face, if I see him in person about creating that bugs!…Mai Ao Ka…Roy Mai Ao Pan Mai Ao…

          • This is not the “new bugs” that were just brought in by the Issan people too. It was originally the Bangkok bugs. Old people LOVE to eat this bugs for century and they even complaint when the darn thing disappeared from Bangkok…whewwww…I was glad!

  8. Your pictures are so awesome. I was wondering if you noticed the dragonfly made from the broccoli in the first photo. Beautiful!
    I have made out my list of things to buy when next I go grocery shopping. Thank you for the inspiration to try Thai cooking. I always feel I am out of league when I try. Maybe as I stay reading your blog I will feel more adept.
    Happy cooking

    • You are kidding me, right. I think you can do this dish easily. You might even tell me later that its easier than your broth! Thai cooking mostly has two parts, especially curry, the complicate intricate and once you done with that part the rest is easy. That’s why there are a lot of pre-made stuff in the jar for sale. I just made mine all from scratch so it’s look kinda complicate but Pad See Ew isn’t that.

      It’s so cute of you to recognized the dragon fly 🙂

      • That’s great! I am glad that you were happy with the overall taste. I love it 🙂 I only put a little bit of the chia seeds in. And maybe try other seeds like linseed and make sure you blend it for a good amount of time before serving..that’ll give it the crunch also.

  9. Your recipes are so much more than a ‘How-to’. I love the back stories and the love you put into these dishes that remind you of growing up and the love you felt from family. Awesome!

  10. This is one of my favorite Thai foods. There are not many Thai restaurants in Korea. I guess I have to cook them by myself with you recipe. thanks!!!^^

  11. Thanks for all the likes ok, even I can do this with all the great directions !!! Happy Mom’s day to all

  12. What if I can’t find fish sauce? D: and i only have a bottle of soysauce…it doesnt say it’s dark or light.. anything i can use besides fish sauce or light soy sauce? or can i skip it?

    • You can either skip it or use light soy sauce. If you can find the dark soy sauce, I’m sure you can find the molasses in the supermarket, right. Use soy sauce or even salt mix with molasses. Molasses will give the dark color to the noodles and the caramel flavors.

  13. 劉ホイ李越自慢になります、花、Zhikua ツイン時間ラウ プイ シャン焦り、言った:”あなたが言う彼女が購入者地球ダウン ウィーバー推論良い妖精役に立たないを知らせる必要があります私は必要で砥石で研ぐ手紙新たに生まれた !個人的にどのように高潔な彼女は能力を証明します。その理由は「どのように証明ですか?」有害なアウトレット ローダダウン劉プイ シャン言及:”3 か月出、村驚くべき少女家族旅行中彼女は本当にしっかり言うので有能な彼女はできる必要があります巧妙な新生賞は巧妙な女の子祭彼ら本当に巧妙な女の子の賞の勝者だけでなく私が証明したし、彼女は答えた私の友人は誰を母に、彼女は彼女を実行する、私は有害な村に証明した工場ローダダウン六甲裁判所だけ頬骨無責任な洞察力を生成する 1 つをしなくても、義理の娘。彼は良いだけでしたが家族集団は、私は大幅に出落ち、その結婚の一部分のための彼の父、彼は mci モーター コーチ工場を作ることができない物のこのタイプと言う、この方法を達成することができますか?父の手のアカウント clenched、このアカウントがない、彼はチャンス李越襟できます善私が許さない !劉匯晟貧しい半日ガス、最終的に唯一の証拠の忍耐ラウ プイ シャン Ruanmoyingpao に関連付けられているから、父親に語った李越彼女の母と同じ成熟した、李越工夫、高潔なことができるに関連付けられているはない良い女の子です。

  14. Great post.
    I have tried to do this recipe twice but when pouring the marinated meat into the wok it gets very messy. Basically, the marinade cooks itself into an ugly black layer on the bottom of my wok.

    If the meat is wet from the marinate, how do you cook it at high temp? Should it not be dry? Am I missing something?

    Thanks fo this great inspirational blog

    • How fast do you toss the meat? I have to toss them really fast, like one flip every second and shake the wok at the same time. The other way to do it is lower the temperature and increase it back to highest again once you put the noodles in. Also what is your meat temperature? My meat is pretty cold even though I put it outside at room temp for 15 mins, it still very cold. How wet is important too? Mine is wet but there is no extra liquid. The liquids are all stuck to the meat. How well you season your wok? All of these are matters. (I will try to include a video in a very near future)

      I think the first thing is to lower the heat one notch in the first try and please let me know the result.

      • thanks for the reply Miranti

        I think I that i toss the meat quick enough, but it really did glued into the wok very quickly. I tried 2 different cooking vessels: a wok and a cast iron pan. Same result

        I usually leave all the ingredients at room temperature for at least 1h

        The way i did the marinate was by mixing soya sauce + oyster sauce + 1 tbsp of corn starch. It was dense but i dont think it got stuck into the meat as well as it should have had to
        The meat was duck

        In your pic in step 1 the marinate looks quite liquid, but in the 2nd pic in step 7, there does not seem to be any extra marinate in the wok with the meat. Do you drain any extra marinate liquid when pouring the meat into the wok? or the marinate just gets fully absorbed by the meat?

        Next time, I will try the temperature suggestion


      • Hi again

        I think I know what the problem was: the oyster sauce

        In the marinating meat step, I had used soy and oyster sauce and the result was the sticky black mess I mentioned before.This time, I only used soy sauce and everything went perfect.

        The problem is not using oyster sauce. I think it is the oyster sauce brand I got. It is really processed with lots of sugar, which reacts at hight temp

        That is it

  15. hi, when you say “light” soy sauce are you meaning low sodium soy sauce? Or is there something at the Asian market really called light soy sauce?

    Also, if using shrimp when do you suggest I cook them since its a shorter cook time than beef or chicken?

    Thank you! Can’t wait try it 🙂

    • Light soy sauce is not low sodium soy sauce but it is a Chinese soy sauce that is not thick or dark. You can ask someone at Asian market if they know enough English. The way to identified it is tilt the soy sauce bottle. The liquid in there usually behave like water with the mahogany color. If you pour it out and compare it with fish sauce, it look almost the same. Do not use Kikoman. Japanese and Chinese fermented differently hence yield different flavor soy sauce.

      If you want to cook it with shrimp, skip the meat in the process and wait until after you add egg, then add your shrimps before the vegetables. If you like your shrimps well-done (I simply call it over cooked), add them while you wait for the egg to set before you toss the noodles again.

      • Hello!

        I was finally able to try the recipe tonight and it was delicious! My entire family loved it and it tasted better than what we’ve had at Thai restaurants!

        I was wondering, our meal isn’t complete without Thai fried vegetable spring rolls. Do you happen to have a recipe?

        • I do have my version which is different than most Thai restaurant. We normally don’t eat them with food. Here, they just do it because tge Anericans use to the way the Chinese restaurant serve.

          You can try it. I stir-fry ground pork with Thai trio, garlic, cilantro root, white pepper, add shredded canbage, silver noodles, wood ears mushroom. You can add carrots if you like but i am not use to carrots in every dish so i dont use it. I might put a recipe up sometime after November 1st. after im back from my other trip.

  16. Hi Miranti

    You mention that you have to limit to 1.5 portion max to avoid making a sticky mess in the wok 🙂
    If you are serving 4 people at home, how would you organise the logistics to serve everybody at the same time?


  17. Also… another question 🙂

    Your bowl in step 1 with the marinated meat looks quite covered by liquid.
    Do you add water to dilute the sauce mix?

    Then, in the grid of pictures of step 7, it looks like the marinate of the meat did not make it into the wok. Do you strain/filter the meat to separate the marinated liquid from it before adding it to the wok?


  18. Just cooked this for my family and the kids loved it! “11/10” from my 7 year old son! I like that you can add as many different vegies as you like (I used broccoli and snow peas) and choose your meat and it tastes great. Thank you : ) Mel, Sydney, Australia

  19. Great recipe! I made the sauce with 6 tablespoons of sweet soy, 2 tablespoons fish sauce and 2 tablespoons light soy sauce and it was perfect. There used to be a good Thai restaurant on 7th ave. in Brooklynthat made a great pad see ew and it tasted just like that one. I finished mine with black pepper. That was the only change I made but black pepper was what I had on hand. Best pad see ew recipe on the internet! I’ve seen so many recipes out there with oyster sauce and maggie sauce but they never tasted right to me. This one nailed it.

  20. Thank you for the very, authentic and comprehensive recipes you have provided on your Blog. I will be cooking the pad see ew moo tonight for the family, I feel confident in coming up with a good result having read your recipe and how well the instructions and photo’s are compiled.
    Thanks from Noi, Hugo and Damon in Australia.

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