What’s the Difference Between Pad Thai and Pad See Ew?

Thai cuisine is renowned for its balance of flavors, vibrant colors, and emphasis on fresh ingredients. Two of the most beloved Thai noodle dishes are Pad Thai and Pad See Ew. Both have become staples on Thai menus across the globe, offering a unique combination of flavors and textures that set them apart. In this comprehensive guide, we will explore the differences between Pad Thai and Pad See Ew, from their origins and ingredients to their cultural significance and variations.

For those passionate about global cuisine, understanding these two dishes enhances your dining experience and connects you to the rich culinary traditions of Thailand. As you explore further, this deep dive into the history of Thai noodles will enrich your understanding of these iconic dishes.

For a complete guide on different noodle preparations, check out this helpful resource on what Pad See Ew is made of.

A Glimpse into Thai Cuisine

Thailand’s culinary history blends native traditions with influences from neighboring countries, particularly China and India. The cuisine emphasizes balance—whether it’s the sweetness of palm sugar, the tang of tamarind, the heat of chilies, or the saltiness of fish sauce, no single flavor dominates.

This principle of balance extends to Pad Thai and Pad See Ew, two noodle-based dishes that reflect the heart of Thai cuisine. Despite their global popularity, each dish has distinct characteristics that make it unique. Understanding these differences not only improves your culinary experience but also deepens your appreciation of Thailand’s rich culinary culture.

What is Pad Thai?

Pad Thai is perhaps the most internationally recognized Thai dish, known for its perfect balance of flavors—sweet, salty, tangy, and sometimes a hint of spice.

Origins of Pad Thai

Many assume that Pad Thai has been a traditional dish for centuries, but it gained prominence in the 1930s under Prime Minister Plaek Phibunsongkhram. During an economic struggle, the government promoted rice noodles instead of rice as a staple to reduce rice consumption. This campaign also aimed to build national identity by promoting Thai culture and cuisine. As a result, Pad Thai became a national dish and a symbol of Thailand’s culinary prowess.

Ingredients in Pad Thai

The ingredients in Pad Thai blend everyday Thai staples with international influences:

• Rice noodles: These flat noodles form the backbone of the dish, absorbing the sauce perfectly.
• Tamarind sauce: The soul of Pad Thai, providing the signature tangy flavor balanced with palm sugar for sweetness.
• Fish sauce: This pungent, salty ingredient deepens the dish’s umami flavors.
• Eggs: Stirred into the noodles to add richness and texture.
• Protein: Shrimp is the most traditional, but chicken and tofu are also popular choices.
• Peanuts: Crushed peanuts sprinkled on top add crunch and subtle nuttiness.
• Bean sprouts and chives: Fresh and crunchy vegetables balance the richness of the noodles.
• Lime: A squeeze of lime brightens the dish with acidity.

For a deeper dive into how proteins can be used in your dishes, you might enjoy learning about the best way to cook backstrap deer for some inspiration in your kitchen.

Cooking Pad Thai: Step by Step

The secret to cooking Pad Thai lies in balancing the flavors and mastering the timing. Traditionally, cooks prepare the dish quickly over high heat in a wok. Stir-fried noodles, sauce, eggs, and proteins are combined, with fresh vegetables added at the end for crunch. The goal is to let the noodles soak up the sauce while keeping a slightly charred texture from the wok, which enhances the flavor.

Here’s a breakdown:

1. Heat the wok: Start with a hot wok and add oil. Scramble the eggs quickly.
2. Add the noodles: Toss in soaked rice noodles, tamarind paste, fish sauce, and palm sugar.
3. Toss in the protein: Add shrimp, chicken, or tofu, and cook thoroughly in the rich sauce.
4. Finish with vegetables: Finally, add bean sprouts, chives, and garnish with peanuts and lime.

What is Pad See Ew?

In contrast to Pad Thai’s sweetness, Pad See Ew leans more toward savory, soy-sauce-based flavors with a slight bitterness. Though not as globally recognized as Pad Thai, Pad See Ew is beloved as comfort food in Thailand, especially as street food.

Origins of Pad See Ew

The name Pad See Ew translates to “stir-fried soy sauce.” Chinese immigrants in Thailand heavily influenced it, and Thai cooks adapted Chinese cooking techniques such as stir-frying and the use of soy sauce. Today, Pad See Ew remains a favorite on Thailand’s streets, where vendors typically cook it fresh in large woks, giving the dish its signature charred flavor.

Ingredients in Pad See Ew

Unlike the tangy tamarind sauce in Pad Thai, Pad See Ew relies on soy sauce for its rich, savory taste:

• Wide rice noodles: Known as sen yai, these thick noodles absorb the soy sauce well.
• Dark soy sauce: This ingredient gives Pad See Ew its deep, savory flavor and rich, dark color.
• Eggs: Scrambled into the noodles, adding texture and richness.
• Chinese broccoli (gai lan): This leafy vegetable contrasts with the salty noodles.
• Protein: Beef, pork, chicken, or tofu add depth to the dish.
• Garlic: Stir-fried at the beginning for robust flavor.

For a deeper understanding of how different ingredients substitute in classic recipes, check out this guide on what makes Bisquick not rise.

The Importance of Wok Hei in Pad See Ew

The magic of Pad See Ew lies in the technique of wok hei, or “breath of the wok.” This refers to the smoky, charred flavor that comes from cooking the noodles at high heat. The noodles caramelize slightly, giving them a crisp edge that contrasts with their soft texture. The umami-rich soy sauce and slight bitterness of the Chinese broccoli add layers of flavor.

Cooking Pad See Ew involves a quick stir-fry over high heat:

1. Start with garlic: Fry the garlic in hot oil until fragrant.
2. Scramble the eggs: Add eggs and scramble in the wok.
3. Add the noodles and sauce: Toss the wide noodles with dark soy sauce and a bit of sugar.
4. Cook the protein: Stir-fry the beef, chicken, pork, or tofu alongside the noodles.
5. Finish with Chinese broccoli: Add the broccoli at the end for a tender-crisp texture.

For a thorough look at how different cooking methods affect flavors, you can explore Is hotcake mix the same as pancake mix?.

Detailed Comparison: Pad Thai vs. Pad See Ew

To understand the true differences between Pad Thai and Pad See Ew, let’s compare them across key categories:

1. Noodles

• Pad Thai: Uses thin, flat rice noodles that are lighter and chewier.
• Pad See Ew: Uses wide, flat rice noodles that are thicker and heartier.

2. Flavor Profile

• Pad Thai: Balanced with sweet, tangy, and savory flavors. The tamarind sauce adds a distinct sourness, while fish sauce and palm sugar provide depth.
• Pad See Ew: Rich and savory with a slight bitterness from Chinese broccoli and a hint of sweetness from soy sauce.

3. Sauce

• Pad Thai: Based on tamarind paste, fish sauce, and palm sugar.
• Pad See Ew: Relies on dark soy sauce, sometimes with added oyster sauce for extra richness.

4. Vegetables

• Pad Thai: Typically includes bean sprouts and chives for freshness.
• Pad See Ew: Uses Chinese broccoli, stir-fried with the noodles for texture and bitterness.

5. Cooking Technique

• Pad Thai: Stir-fried quickly, focusing on flavor balance.
• Pad See Ew: Cooked in a hot wok to develop the wok hei char on the noodles.

6. Variations

• Pad Thai: Often adapted with vegetarian or vegan versions using tofu and soy sauce.
• Pad See Ew: Can be made with various proteins, though beef and chicken are the most common.

Cultural Significance of Pad Thai and Pad See Ew

Both dishes play a special role in Thai culture. Diners often view Pad Thai as a more refined dish, suitable for casual dining or formal occasions. Its rise to prominence during the 20th century cemented its status as a symbol of Thai cuisine globally.

In contrast, Pad See Ew thrives as a street food staple, loved for its bold flavors and comforting texture. You’ll find it in bustling markets and roadside stalls, cooked fresh to order. The use of wok hei adds an extra layer of authenticity, making it a favorite among locals and tourists alike.

For those interested in exploring traditional recipes, the difference between panna cotta and posset offers fascinating insights into culinary variations across cultures.

Which Should You Try First?

Choosing between Pad Thai and Pad See Ew depends on your taste preferences:

• Choose Pad Thai if: You enjoy a well-rounded flavor profile with sweet, tangy, and savory notes. It’s lighter and has a slight crispness from the fresh vegetables and peanuts.
• Choose Pad See Ew if: You prefer deep, savory flavors with a touch of smokiness. The hearty wide noodles and slight bitterness from the Chinese broccoli provide a rich and satisfying meal.

Conclusion

Both Pad Thai and Pad See Ew represent the best of Thai cuisine, each offering its own unique flavor experience. Whether you crave the tangy sweetness of Pad Thai or the smoky depth of Pad See Ew, you can’t go wrong with either choice. Each dish reflects Thailand’s rich culinary heritage and gives you a deeper appreciation of its flavors.

For more delicious recipes, check out sourdough discard recipes for creative ideas in the kitchen.