Pad See Ew - Thai Stir Fried Noodles

How such a simple recipe with minimal ingredients can be so flavorful I'll never know! I made it as a lunch meal prep but it is making me feel pretty fancy for lunch!

The sauce is the closest I've found to the restaurant flavor I'm used to, but I doubled it and tweaked it: 2.5 tbsp oyster sauce, 1.5 tbsp soy sauce, 0.5 tbsp Thai golden mountain sauce, 4 tsp dark soy sauce, 4 tsp vinegar, 1.5 tbsp brown sugar. I'll try it again with Thai mushroom soy sauce and black soy sauce because I though the Chinese dark soy sauce made the dish a bit too salty and I had to add more sugar to balance it out.

The directions were good! Note you need to soak the noodles atleast 20 min first!! I ended up marinated my chicken IN THE INSTAPOT using the sauce. 5 min on the meat setting. Instead of vinegar/ sugar/ peanut oil I used peanut dipping sauce (10/10 recommend!). Extra dark soy, soy, oyster sauce, and the peanut sauce ( 1tbs eye balled) served as the marinade. I gave my 2 year old some of the cooked chicken and he asked for seconds. I used bokchoy and baby corn for veggies, cooked the stems first then the leaves the last 30 seconds. I used half the sauce to cook the veggies down, added the bokchoy leaves and chicken in and then removed it all to do the noodles. Added noodle to remaining marinade and add a bit of red pepper flakes for a kick 😋so good

I've been making adjustments for a while based on this recipe because it has been the closest in flavor to a place I used to work near. I prefer beef as my protein for this dish. My adjustments to the sauce are 1 tsp white vinegar and 3 tsp sugar (I use Costco's organic cane sugar). This offset the vinegar bite that the original recipe called for which was a bit harsher than what I'm used to having from restaurants for this dish.

As per review recommendations, I marinated my chicken + tofu in a 2nd batch of the sauce which I highly recommend, and I also added some carrots, onions, and kale instead of bok Choy. I also recommend adding at least another egg or two, but otherwise it turned out great! I will be making again.

Replaced chicken with steak. Would recommend marinating the protein you use first in soy sauce.

This was good, easy, filling. Not exactly restaurant style but I think that has more to do with the substitutions/kitchens of most home cooks instead of the recipe itself. I agree with pretty much everyone here that next time I would probably make a little more sauce to marinate and cook the protein in (I used tofu). Definitely try to get the widest noodles you can find, with the pad thai ones it was hard to get them caramelized without overdoing it. That said, this recipe was good enough for me to not want to search for another pad see ew one and just make tweaks next time :)

Hit the spot for a fairly greasy Asian noodle dish. I added onion, used a bit more Chinese broccoli than called for, and made tofu instead of chicken.

Good technique. I would flavor protein more.

I added a few mor veggies - bok Chou, broccolini, mushrooms, carrots, and spinach. I also changed up the sauce just a tiny bit. I would recommend cooking the chicken (I used tofu) and veggies in a bit of the sauce first. Carmelizing the noodles makes this recipe soooo perfect! Will be a good weeknight recipe.

I used a wok to make this and it was super fun! For future reference I need to try and get the sauce measurements as accurate as possible, since the oyster sauce is very strong. Also to cut the chicken thinner since I found it too meaty. I substituted with pak Choy but overall I don't recommend it, it's too crunchy/hard. Instead use broccoli + spinach, or iceberg lettuce.