:INFO
Pad See Ew
One of Bangkok's most ordered street foods, seared in seconds over a punishing flame. The signature is wok hei, the elusive smoky char that only comes from charring wide rice noodles at maximum heat.
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:STATS

:QUOTE [quotetype:plain, subtitle:Thai street food maxim]
The wok must be hotter than you think. If it is not smoking, it is not Pad See Ew.


:NOTE.half
Wide rice noodles are the soul of this dish. Look for fresh ones in the fridge at an Asian grocery. Dried wide rice noodles work if you soak them just shy of softness.
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:NOTE.half
Authentic Pad See Ew uses Chinese broccoli, called gai lan. Regular broccoli or broccolini works in a pinch. Stems go in first, leaves at the very end.
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:NOTE
The single biggest failure mode is a wok that is not hot enough. If the noodles steam instead of char, you have lost the dish. Crank to maximum and let the wok smoke before anything goes in.


:LINK
https://www.themealdb.com/meal/52774
Source recipe on TheMealDB