Pad See Ew

Pad See Ew derives from Chinese culinary traditions brought to Thailand by Chinese immigrants, particularly Teochew settlers.

The name literally translates to "stir-fried soy sauce noodles," reflecting its Cantonese and Teochew roots. The dish evolved in Thai-Chinese communities, adapting local ingredients like Chinese broccoli and incorporating Thai seasoning preferences including fish sauce and palm sugar. Unlike the more famous Pad Thai, which was promoted as a national dish in the 1930s and 40s, Pad See Ew developed organically through street food culture.

It became a lunchtime favourite among labourers and students for its quick preparation and substantial carbohydrates. The characteristic smoky flavour, known as "wok hei" or breath of the wok, comes from cooking over intense heat in carbon steel woks. In Bangkok and provincial towns, vendors prepare it to order in minutes, demonstrating the skill of controlling high heat to caramelise sauces without burning. The dish exemplifies the Thai-Chinese fusion that dominates central Thai cuisine, using rice noodles - a staple of southern Chinese cooking - with distinctly Thai seasoning balances. ■

See the full recipe for Pad See Ew