Egg Noodle Pad See Ew Recipe หมี่เหลืองผัดซีอิ๊ว – Hot Thai Kitchen!

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Pad See Ew is our famous stir-fried rice noodle dish (yes, I have a recipe), but this egg noodle version is something I’ve only ever seen in southern Thailand where I grew up! These chubby fresh egg noodles have the most perfect chewiness, and with the salty-sweet-smoky flavour, it’s one of the hardest dishes to stop eating!!

These egg noodles are also much easier to find and much easier to work with than the fresh wide rice noodles, which makes this a very doable weeknight dinner!

For full written recipes: http://hot-thai-kitchen.com/egg-noodle-pad-see-ew

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

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35 COMMENTS

  1. I'm so used to the gloppy wide rice noodle pad see ew with egg and broccoli mixed in you see at many American Thai restaurants. This looks more like Japanese yakisoba. But then, I've heard in Thailand that every family has their own recipe for each Thai dish…and that's why they never seem quite the same between Thai restaurants.

  2. the chinese broccoli isn't kai lan like you called it, it is sum choi. sum choi is nice but baby kai lan is the best! i have never seen this dish in bangkok. it looks like a malaysian-chinese influenced noodle dish kinda like mee goreng but without the sambal

  3. Are kids in Thailand not exposed to spicy flavors from an early age? As a very, very white boy, I know that my parents wouldn't let me touch so much as a jalapeno as a kid, but I love spicy foods as an adult. Just wonder how if that would have been different if that had been cultivated as a kid.

  4. Can I use Macaroni for this?
    I know this kind of question is stupid. Yes I can, but It won't be egg noodles.
    But that's what I have on hand so I would go for this.
    I guess it will work, and also in Vietnam we have the same version of Pad See Ew, with the rice noodles or even with egg noodles, and we do use macaroni sometime.

  5. Seems like yakisoba in Thai style 🙂
    In my home town, Lampang Thailand. I could only find this menu in the classic noodle resturant name MeeTao. It's a little bit different technic. They use the Thai style noodle and coat them with eggs before cook. The smell of the fried eggs on noodle is really good, so much love it <3

  6. Hi Pailin! Absolutely in love with your videos and recipes. I have learned so much from you about all the delicious Thai food that I have been eating!! I am currently in Bangkok, trying to buy as many Thai cooking ingredients because it's hard to find them back home in South Korea. Given that fresh ingredients can't really be brought home with me, are there any pre-mixed/pre-packaged ingredients you would recommend? I have bought pad gaprao paste and green/red curry paste so far and I am planning to go to chatuchak this weekend to look for pandan seeds and holy basil seeds. Your advice would be very much appreciated. Thank you! <3

  7. I see you're using prefab and precooked noodles. But if you were to make them yourself, how would a) the ingredients and b) the process be different from rather thick spaghetti, I wonder.

    The funny thing is, at the largest Asian supermarket in this German city w/ a large Asian community I can get 2 dozen kinds of rice noodles. And wheat, and buckwheat, etc. But egg noodles are hard to come by, and they would be dry. Usually they are Chinese Quick Cooking noodles which come in an egg and a non-egg version.

    So, making them yourself, if you have a pasta-maker anyway, would be a welcome option. So, how about a make-your-own-noodles-video 😉 But, really the info as such would be very helpful.

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