noodle
Pad See Ew Talay
ผัดซีอิ๊วทะเล
Mild
Pad See Ew Talay is the seafood version of Thailand's beloved wide-noodle stir-fry — prawns, squid, and mussels tossed with wide rice noodles, dark soy sauce, egg, and Chinese broccoli over a fierce wok flame.
Cultural Origin
Pad see ew talay is the seafood version of pad see ew, common in Bangkok and southern Thai shophouses where fresh prawns, squid and mussels are stir-fried with wide rice noodles, egg, Chinese broccoli and sweet dark soy. The base technique is the same Teochew-Chinese-derived stir-fry as standard pad see ew, simply swapped to seafood. It is most commonly served at Chinese-Thai noodle shops along the Gulf coast.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok version uses mixed seafood with sen yai, sweet dark soy, egg and gai lan in a wok-charred stir-fry. |
| Southern | Southern coastal versions use more local seafood and are often spicier, with extra chili added at the wok. |
Allergens & Sensitivities
soywheatgluteneggshellfishcrustaceanfishgarlic
Key Ingredients
- wide rice noodles
- mixed seafood
- dark soy sauce
- Chinese broccoli
- egg
Where to Try It
Seafood noodle stalls and Thai restaurants near coastal areas.
Tips
- The wok char (hei) is everything — order from a stall with a powerful gas flame for the best smoky flavour.