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Session 190 — Pad See Ew

← Block 39–40: Unit 4 Capstone — Southeast Asian Cuisines Overview

Skill: Wide rice noodle technique; high-wok-heat char ("wok hei"); soy-based noodle sauce Read first: Pad See Ew — Hot Thai Kitchen SE reference: Pad See Ew — SE

What you're learning: Pad See Ew uses wide rice noodles (sen yai) that require different handling than the thin noodles in pad Thai — they tear easily, must be very fresh, and need the highest possible heat to develop the char edges that make the dish. This is a wok heat exercise. Use the hottest burner you have.

Full Meal: - Pad See Ew with beef or chicken - Simple cucumber salad with rice vinegar

🎥 Compare Notes: Authentic Pad See Ew — Pailin’s Kitchen (Hot Thai Kitchen) — Pailin demonstrates proper wok technique for pad see ew; compare your noodle charring, sauce caramelization, and Chinese broccoli handling.

← Block 39–40: Unit 4 Capstone — Southeast Asian Cuisines Overview