As more people have become hip to Thai food, they’ve begun abandoning the classics that got them hooked on the cuisine in the first place. I’m all for skipping pad Thai, but this version of pad see ew, adapted from my book “Family Thai” (Abrams, 2025), written with Kat Thompson, is a kid favorite that I will never give up on. The char on the chewy rice noodles, the fresh and leafy gai lan, and the fluffy bites of egg make this dish a textural masterpiece. I’ve never gotten sick of it. “Pad” means stir-fry or wok-fry, and “see ew” means soy sauce, so the dish is exactly what it claims to be. One thing I love about it is that it goes with pretty much every protein: Chicken works great, and so do fatty cuts of pork, beef, shrimp or tofu. I even occasionally swap the rice noodles for pappardelle for a Thai-Talian twist I’ve coined “papp see ew.” In fact, you can use any size rice noodle (although wide, flat noodles are most traditional). Although pad see ew is hard to make at home without really high heat and a wok, it’s still possible to replicate it and get the street vendor vibes you want by using a stainless-steel skillet that can heat evenly and stay hot throughout the cooking process. In true Thai fashion, this dish gets finished with prik nam som (chile vinegar).
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