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Pad See Ew with Rice Vermicelli

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Pad see ew is one of the most well-known and well-loved Thai dishes, but most people only know of the more common version of pad see ew that uses fresh wide rice noodles (ho fun). This version however uses thin rice vermicelli, and it’s the one that I actually grew up eating in Thailand. It’s an incredibly fast dish to make; from the time I get up to cook to the time I sit down to eat, it takes only 20 minutes! You can even watch me prep and cook it all up in real time in the video tutorial below just to see how fast it really is!

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Pad see ew with rice vermicelli. A lesser known, but easier, version of the popular Thai noodle stir fry.

What is pad see ew?

Pad” means to stir fry, and “see ew” means soy sauce. It’s a simple noodle stir fry dish with eggs, Chinese broccoli (also known as gailan) and usually some sort of sliced meat added. With a salty-sweet flavour profile, it is immensely satisfying AND is very kid-friendly.

Outside of Thailand, this dish is almost always made using fresh wide rice noodles (also known as ho fun noodles), but in Thailand, a couple of other types of noodles can be used. When thin rice vermicelli is used, it’s called “sen mee pad see ew”, and in Southern Thailand you can also find another version made with thick egg noodles that we call mee lueang pad see ew.

Pad see ew with rice vermicelli is actually a lot more homecook-friendly because the noodles are dry, so they can be kept in the pantry ready for use at any time. In fact, this is the version more often cooked at home in Thailand. All you need are some eggs, garlic, and some Chinese broccoli (which can be substituted with other vegetables you have in the fridge). With the wide rice noodle version however you have to buy them fresh (if you can find the noodles at all), so some additional planning is involved!

Choosing the best noodles: it’s more important than you think.

When I was testing this recipe I used a few different brands of rice vermicelli, and I was completely surprised by how different they were. My favourite brand for stir frying is Water Waterwhich is also the most popular brand in Thailand. These noodles are the thinnest of all the brands, and have a texture that’s tender but still pleasantly a little elastic.

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Wai Wai rice vermicelli is my favourite for stir frying. It’s also the most popular brand in Thailand.

Mama brand would be my second choice if Water Water isn’t available. It’s slightly thicker than Water Water but has a good texture. Another great thing about Mama is that it comes in convenient 50g blocks, which you’ll only appreciate after trying to pry apart the huge block of Water Water or Erawan noodles, only to have them fly off all over the place!

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Mama is my second choice if Wai Wai isn’t available, but bonus points for coming in easy-to-use blocks.

Perhaps the most widely available brand is Erawan. These noodles are the thickest of the three though, so I don’t love them for this recipe. Erawan noodles have a texture that I find difficult to get right in stir fries; they require quite a lot of water to soften in the wok, which then means it’s easy to overdo and so end up with noodles that are broken into little bits because they’re overcooked. They also don’t seem to have much of a chew when fully cooked, which isn’t ideal for stir fries. They are still fine to use if they’re the only one you can find though, and it’s worth noting that I actually prefer Erawan for noodle soups and frying into crispy noodles.

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Erawan brand is great for noodle soups and deep frying, but I don’t love it for stir frying.

Pro Tip: Properly soaking noodles

For stir frying, you want to use fully hydrated, but still raw, noodles. This takes soaking for 5-15 minutes in room temp water, and the exact time depends on the thickness or brand of noodles you’re using. Use lukewarm water if you’re in a rush and they’ll soften faster, but do not use hot water as they will pre-cook a bit and then overcook in the wok. To check if the noodles are done soaking, pick them up in your fingers and they should be completely limp, showing no resistance to gravity at all.

Chili Vinegar, Pad See Ew’s Best Friend

If you order pad see ew in Thailand, it will always be served with chili vinegar. Oftentimes the chili vinegar is permanently stationed on every table. When I was a kid I never used it because…well…I was a kid! But now I never have pad see ew without it. A little spicy acidity is exactly the counter-balance that the salty-sweet noodles need. Try it yourself and I’m sure it will greatly enhance the whole eating experience. And once you see how easy it is to make, you will have no excuse to not have it.

Chop up some chilies, any kind of chilies, and submerge them in vinegar. That’s it. It just needs a few minutes to sit, so you don’t need to make this ahead of time. You can also get fancy and blend them up, add garlic, or char the chilies for some smokiness, but for pad see ew the basic one will suffice.

Ingredients You’ll Need

Here are all the ingredients you’ll need, and as you can see it’s incredibly simple. Perfect for a quick work-from-home homemade lunch!

sen mee pad see ew ingsen mee pad see ew ing
Pad See Ew with Rice Vermicelli 44
  • Chinese broccoli, also known as gai lan.
  • Eggs
  • Garlic
  • I am willow
  • Golden mountain sauce, which is a type of Thai soy sauce, but you can also use Maggi Seasoning as a substitute, or simply sub more of the soy sauce.
  • Black soy saucewhich is the Thai equivalent of Chinese dark soy sauce, which can be used instead.
  • Sugar
  • Thai rice vermicelli, be sure not to buy the Vietnamese ones which are different.
  • White pepper or black pepper.

Step-By-Step:

Here’s a bird’s eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

Steps 1Steps 1
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  1. Soak the noodles until fully softened, 5-15 minutes depending on the brand
  2. Saute garlic until slightly golden.
  3. Add eggs and scramble.
  4. Add soaked noodles and toss.
Steps 2Steps 2
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  1. Add seasonings, sugar and water.
  2. Toss until all liquid is absorbed.
  3. Add black soy sauce to desired colour.
  4. Add Chinese broccoli and toss.
Steps 3Steps 3
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  1. Once the chinese broccoli is wilted, it’s done!
  2. Serve with chili vinegar or another vinegary hot sauce.

Frequently Asked Questions

How can I add meat to this dish?

This version I am making is vegetarian, but you can easily add any kind of meat to it. Use thinly sliced chicken, pork or beef, and marinade in a little soy sauce or fish sauce. Cook them off in the wok first, then remove from the pan. Add them back in along with the veggies at the end. More details in the written recipe!

Is the chili vinegar necessary?

If you’re serving kids you can skip the chili vinegar, but pad see ew has a salty-sweet flavour profile, so it is greatly enhanced by a little bit of acidity to balance. A little spiciness helps too! So not necessary, but highly recommended, and in Thailand it is always served alongside it.

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

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A plate of pad see ew with rice vermicelli with a side of chili vinegarA plate of pad see ew with rice vermicelli with a side of chili vinegar

Pad See Ew with Rice Vermicelli

The easier pad see ew! These delicious-yet-simple noodles are super quick to make, and are kid-friendly. Can be served as a main dish with some added protein, or as a side to some grilled or roasted meats.