Egg Noodle Pad See Ew Recipe หมี่เหลืองผัดซีอิ๊ว - Hot Thai Kitchen!
# Discovering Meuang Pad See Ew: A Unique Thai Egg Noodle Dish
Welcome to Hot Thai Kitchen! Today, we’re exploring a dish that’s close to my heart—**Meuang Pad See Ew**, a classic southern Thai stir-fried egg noodle dish. While you might recognize the name **Pad See Ew** as the famous stir-fried rice noodle dish, this is its egg noodle counterpart. Growing up in the south of Thailand, this was a staple in my childhood diet. However, when I moved to Bangkok, I couldn’t find it anywhere, which makes me believe that it’s truly unique to southern Thailand. If you’ve never tried it before, you’re in for a treat! It’s quick to make, delicious, and surprisingly easier than the rice noodle version.
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## Ingredients You’ll Need
For this recipe, there are a few key ingredients that will help you achieve the authentic flavor of Meuang Pad See Ew. Here’s what you need:
### **Noodles**
- Mee Leuang (egg noodles). These are the thick, fat egg noodles specifically used for this dish. You can find them at most Asian grocery stores. They’re usually sold in packets and come pre-cooked, but they might be a bit stuck together when you open the package.
### **Meat**
- Pork is traditionally used in Pad See Ew dishes, but you can also use chicken, beef, shrimp, or any protein of your choice. For this recipe, I’m using pork butt because it’s flavorful and tender.
### **Sauces and seasonings**
- Soy sauce (I prefer Hi-Mushroom soy sauce for its rich flavor).
- Fish sauce.
- Golden Mountain sauce (or Maggi seasoning if you can’t find it).
- Oyster sauce.
- Water (for marinating the pork).
### **Vegetables**
- Chinese broccoli is traditional, but regular broccoli or broccolini work fine too.
### **Optional Additions**
- A condiment made from chili vinegar for an extra spicy kick.
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## Step-by-Step Instructions
Let’s dive into how to make this dish. The process is straightforward, and the best part is that it comes together quickly!
### **1. Preparing the Noodles**
The first step is to prepare your egg noodles. Since they’re pre-cooked, they’ll be stuck together in a block when you open the package. Don’t try to separate them while they’re cold—this will only break them. Instead, microwave them for a few seconds until they’re warm and softer. This makes it easier to pull them apart into strands.
### **2. Marinating the Pork**
Next up is the pork. I’m using pork butt for its rich flavor, but you can use any cut you prefer. Season the pork with soy sauce and a tablespoon of water. The water helps the pork stay juicy during cooking, so don’t skip this step! Let the pork marinate while you prepare the rest of the ingredients.
### **3. Mixing the Sauce**
Before you start cooking, it’s best to mix your sauce in advance. Combine soy sauce, fish sauce, golden mountain sauce (or Maggi seasoning), and oyster sauce in a bowl. This ensures that everything is ready when you need it during cooking.
### **4. Cooking the Pork**
Heat up a pan with some oil and sear the pork on one side until it’s browned. Then, flip and cook until it’s fully done. Once the pork is cooked, remove it from the pan and set it aside.
### **5. Stir-Frying the Vegetables and Eggs**
Now, add a little more oil to the pan and sauté some chopped garlic until it starts to turn golden. Add your beaten eggs next. Scramble them until they’re halfway done—they don’t need to be completely set yet.
### **6. Adding the Vegetables**
Once the eggs are in the pan, add your chopped Chinese broccoli (or substitute vegetables). Toss everything together and season with a little of your prepared sauce to ensure the vegetables are well-seasoned.
### **7. Incorporating the Noodles**
Now comes the fun part—adding the noodles! Toss the noodles into the pan and use the liquid from the sauce to help separate any clumps. Stir-fry everything together, allowing the noodles to absorb all the flavors in the pan.
### **8. Adding the Pork Back In**
Once the noodles are well-cooked and tossed with the sauce, add the pork back into the pan. Since the noodles are more durable than rice noodles, they can handle absorbing the meat juices without overcooking.
### **9. Finishing Touches**
Crank up the heat one last time to toast the noodles slightly, giving them a nice smoky, charred flavor that’s iconic in Thai cooking. This step is optional but highly recommended for an extra layer of flavor!
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## Serving Suggestions
Once everything is tossed together and ready, you can serve this dish as is or with some condiments on the side. For kids, a sprinkle of white pepper works well, while adults might enjoy a spicy kick from chili vinegar. This tangy, spicy condiment is easy to make at home—simply broil some chilies and garlic until they’re toasted, then blend them with white vinegar for a bold flavor that pairs perfectly with the dish.
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## Why This Dish Is Special
This recipe holds a special place in my heart because it reminds me of my childhood in southern Thailand. It’s a simple, comforting dish that’s easy to make and packed with flavor. While Pad See Ew is widely recognized, this egg noodle version is a gem you might not have heard about—especially outside of Thailand.
The best part? This dish is quick, delicious, and surprisingly easier than the rice noodle version. The noodles are already cooked when you buy them, which cuts down on preparation time. Plus, the smoky charred flavor and perfectly balanced sweet and salty taste make it a crowd-pleaser.
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## Final Thoughts
I hope this recipe brings some joy to your kitchen and lets you experience the flavors of southern Thailand. Whether you’re serving it to kids or adults, Meuang Pad See Ew is sure to satisfy any craving for something hearty and flavorful. Don’t forget to send me a photo if you try it—I’d love to see how it turns out!
Until next time, happy cooking!