Pad see ew from Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends (page 39) by Kris Yenbamroong

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Notes about this recipe

  • SheilaS on June 26, 2024

    I loved the flavor and got a nice char on everything but I also got noodles sticking to the wok so I need to work on seasoning it and on my technique. I will check out the method that Emily mentioned from The Wok.

  • bernalgirl on June 14, 2024

    What a great recipe. I got beautiful wok char following his directions. If it weren’t for the tedious process of separating the rice noodles, I’d never need to order this from a restaurant again.

  • Emily Hope on April 12, 2022

    Did a head-to-head comparison with the recipe from The Wok; We all agreed that the sauce was better from this one, but the technique was better from The Wok. Stir-frying everything together left me with a mushy pile of noodle scraps (I had soaked the fresh, refrigerated noodles in boiling water per instructions in both recipes and they were soft to begin with). Next time, will use this sauce with that technique.

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