Pad see ew uses wide fresh rice noodles (sen yai, ~2 cm wide) stir-fried at screaming-hot temperature with egg, Chinese broccoli (gai lan), protein, and a sauce of sweet soy sauce, oyster sauce, and light soy sauce. Wok hei — the charred, smoky character from extreme heat — is essential.
Noodle handling
Fresh wide rice noodles clump together from refrigeration. Separate gently by hand before frying; do not soak. They will tear if forced apart; heat and movement will finish the separation in the wok.
The char
Pad see ew should have a slightly charred edge on the noodles from direct contact with the wok. This requires very high heat and cooking in small quantities (one serving at a time in a restaurant). The sweet soy sauce caramelises quickly; manage the heat carefully after adding sauce.