Pad See-Ew

also called pad see ew · pad si-io · pad siew · phat si io · pad see you · stir-fried wide noodles

The table

6 oz(170 g; sliced thin)pork shouldersear 2 minchar 2 minscramble intoss 2 min
4 cloves(chopped)garlic
2 Tbsvegetable oil
12 oz(340 g; sen yai, warmed and pulled apart)fresh wide rice noodles
2 largeeggs
1 Tbsdark soy saucestir the sauce
2 Tbsthin soy sauce
1 Tbsoyster sauce
2 tspsugar
1 tspdistilled white vinegar
6 oz(170 g; stems sliced on the diagonal, leaves torn)Chinese broccoli
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1sear 2 min

2stir the sauce

3char 2 min

goes in with what step 1 made

4scramble in

goes in with what step 3 made

5toss 2 min

goes in with what steps 2 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 25 min.

  1. stir the sauce

    not timedfrom the start

  2. sear 2 min

    2 minneeds youfrom the start

  3. char 2 min

    2 minneeds you2 min in

  4. scramble in

    not timed4 min in

  5. toss 2 min

    2 minneeds you4 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need wok

Goes with

See how it is written
>> title: Pad See-Ew
>> category: Noodles
>> tags: noodles, pork, thai, soy, wok
>> counters: Thai Kitchen
>> aka: pad see ew, pad si-io, pad siew, phat si io, pad see you, stir-fried wide noodles
>> pairs-with: pad-kee-mao
>> servings: 2
>> time: 25 min
>> step.1: stir the sauce
>> step.2: sear 2 min
>> step.3: char 2 min
>> step.4: scramble in
>> step.5: toss 2 min

Stir @dark soy sauce{1%Tbs}, @thin soy sauce{2%Tbs}, @oyster sauce{1%Tbs}, @sugar{2%tsp} and @distilled white vinegar{1%tsp} together in a bowl. The dark soy is for colour and the thin one for salt; they are two different bottles and swapping them makes a pale, oversalted plate.

Sear @pork shoulder{6%oz}(170 g; sliced thin) with @garlic{4%cloves}(chopped) in @vegetable oil{2%Tbs} in a #wok{} over the highest heat you have for ~stirfry{2%min}.

Char @fresh wide rice noodles{12%oz}(340 g; sen yai, warmed and pulled apart) in @&(~1)wok{} for ~stirfry{2%min}, pressing them flat and leaving them alone between turns. A restaurant burner puts a smoky char on them that a domestic hob cannot; leaving them still is how you get what is available to you.

Push @&(~1)noodles{} aside, break @eggs{2%large} into the bare metal, let them set, then chop them through.

Toss @&(~1)noodles{} with @&(~4)sauce{} and @Chinese broccoli{6%oz}(170 g; stems sliced on the diagonal, leaves torn) for ~stirfry{2%min}, until the stems are still squeaky. This is the sweet-savoury one — no chile goes in it at all, which is what puts it opposite pad kee mao on the board.