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Pad See Ew (Thai Flat Rice Noodles)

February 4, 2011

Jeff and I love Thai food (for our anniversary, we each got the other a Thai cook book, go figure), so when date night rolled around this week, we decided to try to make pad see ew at home on his new wok.

Pad see ew is pretty unhealthy because the flat rice noodles are really high-calorie, but if you add a lot of fresh veggies, eh, it could be worse. If you’re really worried about the calories, use shirataki noodles instead–they are the lowest calorie noodles around.

I love this dish–the sweet chewiness of the noodles, the contrasting flavors of the different veggies, and the tenderness of whatever meat you decide to use–it’s a great, classic Thai meal.


– flat rice noodles

– chicken (or pork or beef; but chicken is healthier)

-veggies of choice (traditionally broccoli and bean sprouts)

-3 cloves of garlic, minced

-2 shallots, minced

-2+ tbsp canola oil

-soy sauce

-kecap ABC (sweet soy sauce)

-seasonings of choice (black pepper, cayenne, paprika, celery salt, etc.)

optional: chopped peanuts to top


-pre-seasoned wok or nonstick skillet

-big spatula


1. Let the rice noodles soften (either rinse under cool water, or microwave for 30 seconds at a time), then separate  with your fingers. You can see below how high-calorie the noodles are (4000+ calories for the whole package!). It’s easy to use more than a serving of noodles per person, so remember to keep track of that. Set noodles aside.

2. Chop up your veggies into big, chunky pieces and set aside.

3. Chop up your meat into small strips or pieces.

4. Heat your wok (make sure it’s pre-seasoned) to high, and add a couple of tbsp of canola oil. Add the noodles and stir-fry. Add a couple of tbsp of the kecap ABC and soy sauce and gently mix.

It’s alright to let the noodles sit for a bit, so you get a nice, browned, caramelized color to the noodles. Then flip/toss the noodles until all the noodles are cooked to your liking. Remove the noodles from the wok and set aside.

5. Add the garlic and shallots to the wok and stir until fragrant and translucent.

6. Add the meat (we like chicken) and cook evenly.

7. Add the veggies (carrots take longer; save bell peppers for last) and stir.

8. Add the noodles back to the wok and stir everything together. Season with more soy sauce and kecap ABC as you wish. We also toss in a few dashes of paprika, cayenne, celery salt, and black pepper.

9. Lastly, add the fresh basil and toss for a short bit. Garnish with chopped peanuts, if you like. Voila! You have yourself a lovely, home-cooked Thai dinner!


2 Comments leave one →
  1. February 4, 2011 3:07 pm

    Don’t you have to sprinkle Thai fish oil for more flavor?

    • February 4, 2011 3:07 pm

      I dunno…when we took a Thai cooking class from a Thai lady, I don’t recall her saying that…

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