19 November 2009

Pad See Ew


There are literally hundreds, if not thousands of Thai restaurants in the Seattle area. So its a given for any resident longer than 6 months, you come to love virtually anything on a thai menu. But nothing beats homemade: especially when a friends whose mom still lives in Thailand hands down a recipe for pad see ew.

Ingredients: as with most Asian dishes, the ingredients can vary widely, and there is no measuring of spices and oils, so use these as a guide. Everything should be available at your Asian grocery.

  • Sauces: Sweet Sauce, Soy Sauce, Fish Sauce, Red Chili Paste, Diced Garlic, Sesame Oil
  • Veggies: Bok Choy, Broccoli, Leeks and Onions, are a good choice
  • Fresh thai noodles
  • Meat: Really anything, we used Chicken breast, but great for tofu, chickpeas or shrimp


  • Clean and dice meat, place in a bowl with a bit of sesame oil, diced garlic and red chili paste to marinate while you chop other ingredients
  • Dice onions, chop into bite sized pieces the remaining vegetables
  • Heat oil with garlic in a wok (or large sautee pan), add chicken and brown
  • Whisk together all sauces, set aside
  • Remove chicken to a plate with paper towel to drain
  • Add veggies, and 1/4 cup of water to deglaze pan. Sautee until cooked through.
  • Add fresh thai noodles and another 1/4 cup of water. Mix thoroughly and warm through.
  • Add in sauce mixture, mix thoroughly. Add back in chicken.


  1. the first picture kind of looks like the noodle is attacking the broccoli, which is kind of funny. it sounds amazing!

  2. i loooove baby bok choy. and the idea of vegging it up with chickpeas appeals to me.



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