Grammy's Kitchen · Pad Thai · Pad See Ew (Thai Stir-Fried Noodles)
One of 136 pad thai recipes we measured
from www.seriouseats.com
3 cooks on www.seriouseats.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 239 g | 1 cup (240ml) distilled white vinegar |
| Pinch kosher salt | |
| 70 g | 4 fresh red chiles, such as Holland, Fresno, or Cayenne (2 1/2 ounces; 70g), stemmed and thinly sliced crosswise (see notes) |
| 568 g | 20 ounces (568g) fresh rice noodle sheets or 8 ounces (226g) dried wide rice noodles (see notes) |
| 32 g | 2 tablespoons (30ml) Thai black soy sauce |
| 27 g | 2 tablespoons (30ml) neutral oil such as vegetable or canola oil |
| 225 g | 8 ounces (225g) pork shoulder,sliced very thinly into roughly 1- by 1 1/2-inch pieces (see notes) |
| 6 g | 1 teaspoon (5ml) Thai oyster sauce |
| 5 g | 1 teaspoon (5ml) Thai thin soy sauce |
| 3 g | 1/2 teaspoon (3g) granulated sugar |
| Pinch of ground white pepper | |
| 4 g | 1 teaspoon (5ml) sesame oil |
| 2 g | 1/2 teaspoon (2g) baking soda |
| Small pinch kosher salt | |
| 5 g | 1 teaspoon (5g) cornstarch |
| 5 g | 1 teaspoon (5ml) Shaoxing wine |
| 51 g | 3 tablespoons (45ml) Thai oyster sauce |
| 48 g | 3 tablespoons plus 1 teaspoon (50ml) Thai thin soy sauce |
| 16 g | 1 tablespoon (15ml) Thai black soy sauce |
| 4 g | 1 teaspoon granulated white sugar |
| 1 g | 1/4 teaspoon ground white pepper |
| 240 g | 8 1/2 ounces (240g) Chinese broccoli, sliced on a bias into 1-inch pieces (4 cups) |
| 225 g | 8 ounces (225g) marinated pork from above |
| 54 g | 4 tablespoons (60ml) neutral oil such as vegetable or canola oil, divided |
| 50 g | 10 cloves garlic (50g), smashed and roughly chopped, divided |
| Prepared rice noodles from above | |
| 1/2 cup (120ml) stir fry sauce from above, divided | |
| 200 g | 4 large eggs, divided |
Method: 12 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'd been struggling to get a good restaurant style pad see ew down at home, good recipe, great tips. Passing through oil on the velveting is a game changer.I also finally quit stubbornly overcrowding my wok, makes all the difference.” — a cook, 5★
“In my opinion, too much vinegar for the proportions. I didn't even use all of it and it was wayyyyy too much. For those new to cooking this dish go light handed with the vinegar.” — a cook, 3★