It seems having Blossom Thai‘s pad see ew on a regular basis is not enough to appease my craving. I am so obsessed with this Thai style flat rice noodle stir fried with vegetables, egg and their special sweet soy sauce that I have decided to recreate it at home.
Pad see ew is very much similar to the Penang Char Kuay Teow, but minus the Chinese sausage and cockles. The key to a good stir fry flat rice noodles dish is definitely the breath of the wok (aka “wok hei“), which is a tricky thing to achieve at home. But there’s no harm in trying right?
To ensure rice noodles are well sauteed and caramelised, it is essential not to overcrowd the pan. Hence, I cooked the vegetables and noodles separately. I sauteed the mushrooms until lightly charred and cooked the vegetables with a pinch of salt until slightly wilted, but still retained some bite to it. Make sure you cook the vegetables to your desired texture as they won’t get much cooking time later on. Transfer the mushroom and veggies to a plate. After that, it’s time to transform the flat rice noodles from a bland and pale ingredient into mildly smoky, caramelised, sweet and savoury deliciouness!
By allowing one-to-one time for the noodles to cook in the sweet soy sauce mixture will not only deepen the colour, but also helps with the caramelisation. Thus creating the smoky and savoury flavour that we all like in an awesome flat rice noodles dish. 🙂
As usual, you’ll find the recipe below and I hope you will like it.