Pad See Ew — ผัดซีอิ๊ว
Cuisine: Thai · Origin: Thailand
Pad See Ew is a beloved Thai stir-fried noodle dish characterized by its dark, glossy appearance and savory-sweet flavor profile. Made with wide rice noodles (sen yai) coated in dark soy sauce, the dish typically features tender strips of meat—commonly chicken, pork, or beef—combined with Chinese broccoli (gai lan) and garlic. The cooking method involves high-heat wok stir-frying, which creates slightly charred, crispy edges on the noodles while maintaining their chewy texture. Unlike pad thai's tangy lime-based sauce, Pad See Ew relies on dark soy sauce's natural umami depth and subtle caramel notes for its distinctive taste. This humble street food originated in Bangkok and remains a staple throughout Thailand, prized for its simplicity, affordability, and satisfying comfort-food qualities. It's often served with fresh chilies and lime wedges on the side, allowing diners to customize heat and acidity levels to their preference.
Standard serving: ~600 kcal (1 plate (400g), estimate)
The name 'See Ew' literally means 'soy sauce' in Thai, and this dish became a Bangkok street vendor favorite because dark soy sauce's caramelized sweetness requires minimal additional seasoning—making it fast and economical to prepare.
Photo by UNDO KIM (Pexels License), source.
泰式炒粿條 — ผัดซีอิ๊ว
料理：Thai · 起源地：Thailand
Pad See Ew is a beloved Thai stir-fried noodle dish characterized by its dark, glossy appearance and savory-sweet flavor profile. Made with wide rice noodles (sen yai) coated in dark soy sauce, the dish typically features tender strips of meat—commonly chicken, pork, or beef—combined with Chinese broccoli (gai lan) and garlic. The cooking method involves high-heat wok stir-frying, which creates slightly charred, crispy edges on the noodles while maintaining their chewy texture. Unlike pad thai's tangy lime-based sauce, Pad See Ew relies on dark soy sauce's natural umami depth and subtle caramel notes for its distinctive taste. This humble street food originated in Bangkok and remains a staple throughout Thailand, prized for its simplicity, affordability, and satisfying comfort-food qualities. It's often served with fresh chilies and lime wedges on the side, allowing diners to customize heat and acidity levels to their preference.
標準份量：約 600 kcal（1盤（400克），估計值）
「泰式炒粿條」這個名字在泰語中字面上就是「醬油」的意思，這道菜之所以成為曼谷街頭小販的最愛，是因為深色醬油本身帶有焦香甜味，只需要最少的額外調味，讓廚師能夠快速又經濟地準備這道菜。
圖片來源：UNDO KIM（Pexels License）— 來源