Pad se-ew is a standard lunch fare among Thais and is very popular. It is not difficult to make and tastes great. As kids, we loved pad see ew. It is a comfort food; nice and warm. Normally people make it spicier at the table (not in the wok) by adding red pepper. This recipe I prefer thin rice noodle for this pad se-ew recipe. And then we called “Sen Mee Pad Se-Ew Mou”
- 1 tbsp sugar
- 100 gr. pork, thinly sliced
- 2 cloves garlic, chopped
- 1 pack thin rice noodles
- 1 egg
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 100 gr. Chinese kale
- Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.
- Cut Chinese kale into 2 inch long pieces and clean well.
- Heat a wok to high heat and then add oil. Drop in the chopped garlic and stir.
- Add the sliced pork stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles and Chinese kale.
- Stir to break up the noodles. Add light and dark soy sauce and sugar.
- Stir to mix the seasonings into the noodles and pork.
- Open a spot in the middle of the pan, and drop the egg in.
- Scramble the egg until it is almost all cooked.
- Fold in the noodles and mix them all.
- As soon as the Chinese kale is cooked, turn off the heat.
- Put on a serving plate and sprinkle white pepper on top.
- Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper.
For a vegetarian version, skip the pork.
Add firm tofu if you like. I often enjoy pad se-ew with just the egg.
Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.