Cart Standard · Charred Soy Noodles

Pad See Ew (Stir-Fried Soy Sauce Noodles)

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The dish's slightly smoky flavor is a deliberate side effect of scorching the noodles against the sides of a blazing-hot wok — a technique cooks call 'wok hei' that's nearly impossible to reproduce on a home stove.

Wide rice noodles are stir-fried with egg, Chinese broccoli and sliced pork or chicken in dark and light soy sauce over extremely high heat until the noodles pick up a light char. It's one of the most common single-plate orders at Bangkok's street carts.

Why it's made this way: Like rat na and kuay chap, pad see ew grew out of Bangkok's Thai-Chinese noodle-cart tradition, and its simplicity and speed have made it one of the most frequently ordered dishes at everyday street kitchens across the city.