Sen Mee Pad Se-Ew Mou (Stir-fried thin rice noodle with pork)

Pad se-ew is a standard lunch fare among Thais and is very popular. It is not difficult to make and tastes great. As kids, we loved pad see ew. It is a comfort food; nice and warm. Normally people make it spicier at the table (not in the wok) by adding red pepper.  This recipe I prefer thin rice noodle for this pad se-ew recipe.  And then we called “Sen Mee Pad Se-Ew Mou”

  • 1 tbsp sugar
  • 100 gr. pork, thinly sliced
  • 2 cloves garlic, chopped
  • 1 pack thin rice noodles
  • 1 egg
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 100 gr. Chinese kale
  1. Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.
  2. Cut Chinese kale into 2 inch long pieces and clean well.
  3. Heat a wok to high heat and then add oil. Drop in the chopped garlic and stir.
  4. Add the sliced pork stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles and Chinese kale.
  5. Stir to break up the noodles. Add light and dark soy sauce and sugar.
  6. Stir to mix the seasonings into the noodles and pork.
  7. Open a spot in the middle of the pan, and drop the egg in.
  8. Scramble the egg until it is almost all cooked.
  9. Fold in the noodles and mix them all.
  10. As soon as the Chinese kale is cooked, turn off the heat.
  11. Put on a serving plate and sprinkle white pepper on top.
  12. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper.
I usually like mine with ground chili peppers and vinegar. Pad se-ew that you find in Bangkok is a little sweeter than mine because many street vendors add more sugar than I prefer.

For a vegetarian version, skip the pork.
Add firm tofu if you like. I often enjoy pad se-ew with just the egg.
Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.