Pad See Ew (Thai Stir-Fried Rice Noodles with Chicken) Recipe

Pad see-ew (officially Romanized Phat Si-Io) is one of the most popular single-plate dishes in Thailand, particularly in Bangkok, where it’s a staple in local stores specializing in China-influenced fried noodles. It may not look like this dish contains anything – the ingredient list is short and the cooking method straightforward – but a good plate of pad-see-ew takes some skill to create. As I explain in my book Simple Thai Food: Classic Thai RecipesWith this recipe adopted, the key is to use good quality fresh rice noodles or dried dried rice noodles with plenty of chew so they don’t get mushy when cooked quickly in a hot wok with constant control of the heat. The goal is to get the tender noodles to absorb the spices before they get damp and for the dish to take on the charred aroma associated with wok cooking.

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