recipe for thai pad
The Best recipe for thai pad
What I appreciate most about this recipe is how adaptable it is. You can use chicken, shrimp, tofu, or even just extra veggies if you want to keep it light. I usually load mine up with bell peppers, snap peas, and carrots for crunch and color, and the whole thing comes together in one pan, which means less cleanup—always a win in my book. Plus, the protein and veggies make it a well-rounded meal, so I don’t have to stress about serving something else on the side. It’s perfect for busy weeknights when I need something fast but still want it to taste like I put in some effort.
My husband especially loves this dish because it’s got that little kick of heat from the chili, but you can easily adjust it to suit your taste. I’ve even made it for potlucks and get-togethers, and it’s always a hit because it’s not too heavy but still packed with flavor. The lime juice at the end brightens everything up, and the fresh herbs like cilantro and Thai basil add that final touch that makes it feel restaurant-quality. It’s one of those recipes I keep coming back to because it never disappoints, and it’s become a staple in our house for good reason.
Thai Pad See Ew
A classic Thai stir-fried noodle dish with chewy wide rice noodles, tender chicken, and crisp Chinese broccoli in a savory soy-based sauce. This quick and flavorful meal is perfect for weeknight dinners.
🥘Ingredients
- 8 oz (225g) wide rice noodles (sen yai)
- 1 lb (450g) boneless chicken thighs or breasts, thinly sliced
- 2 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 3 cups Chinese broccoli (gai lan), cut into 2-inch pieces
- 1 small carrot, julienned (optional)
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp white vinegar or rice vinegar
- 1/2 tsp white pepper
👨🍳Directions
-
1
Soak the rice noodles in warm water for 15-20 minutes until pliable but still firm. Drain and set aside. -
2
In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, fish sauce, brown sugar, vinegar, and white pepper. Set aside. -
3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the sliced chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken from the wok and set aside. -
4
Add the remaining 1 tbsp oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant. -
5
Push garlic to one side of the wok, pour in the beaten eggs, and scramble until just set. Mix eggs with garlic. -
6
Add the drained rice noodles and sauce mixture to the wok. Toss everything together using tongs, ensuring the noodles are well coated with the sauce. -
7
Add the Chinese broccoli and carrot (if using). Stir-fry for 2-3 minutes until the vegetables are tender but still crisp. -
8
Return the cooked chicken to the wok and toss everything together for another 1-2 minutes until heated through. -
9
Taste and adjust seasoning with additional fish sauce or soy sauce if needed. Serve hot.
🔧Equipment
- Large pot for boiling noodles
- Wok or large skillet
- Tongs or spatula
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Pad See Ew Works
❓ Frequently Asked Questions About Thai Pad See Ew
1. What is Thai Pad and how is it different from Pad Thai?
Thai Pad (often called Pad Kra Pao or Pad Krapow) is a stir-fry dish made with minced meat (usually pork, chicken, or beef), garlic, chilies, and Thai holy basil. It’s served over rice with a fried egg on top. Unlike Pad Thai, which is a noodle dish with tamarind sauce, Thai Pad is a rice-based dish with a savory, spicy, and slightly sweet flavor from the basil and sauce.
2. Can I substitute the holy basil with regular basil?
While holy basil (bai kra pao) is traditional and has a distinct peppery, slightly anise-like flavor, you can use regular basil (like sweet or Thai basil) in a pinch. However, the taste won’t be exactly the same. If possible, try to find holy basil at an Asian grocery store for the most authentic flavor.
3. What kind of meat works best for Thai Pad?
Minced pork is the most common choice, but chicken, beef, or even shrimp work well too. For a vegetarian version, you can use tofu or mushrooms (like shiitake or oyster). The key is to use finely minced or ground meat for quick cooking and even flavor distribution.
4. How spicy should Thai Pad be?
The spice level depends on the number of Thai bird’s eye chilies you use. For mild heat, use 1-2 chilies; for medium, 3-4; and for very spicy, 5 or more. You can also adjust by removing the seeds from the chilies or using a milder chili variety. Serve with extra chili flakes on the side if needed.
5. What’s the best way to serve Thai Pad?
Thai Pad is traditionally served over steamed jasmine rice with a fried egg (sunny-side up or over-easy) on top. The runny yolk adds richness to the dish. Garnish with extra basil leaves and serve with condiments like fish sauce, soy sauce, or prik nam pla (Thai chili-fish sauce) for extra flavor.
