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01 Wonton Pad Thai – Pad See Ew Pad Thai
Erwina

Wonton Pad Thai (Pad See Ew)

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Dumplings:
  • 200 g/7oz ground chicken or pork plus optional shrimp, save some for later
  • 2 cloves garlic minced or paste
  • 1 tsp salt
  • 1/2 tsp sugar optional
  • 1/2 tsp white pepper
  • 1 tsp mushroom or chicken powder optional
  • 1 tsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 egg
  • 3 Tbsp tapioca flour or corn flour
For the Pad Thai:
  • 1 egg
  • 2 cloves garlic minced (can add onion or shallots)
  • 25 g/1oz bean sprouts
  • 50 g/2oz chicken ground or diced
  • 1 tsp sweet soy sauce kecap manis, Indonesian brand, or substitute dark thick soy sauce plus a pinch of sugar
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1/4 tsp mushroom or chicken powder optional
  • 1/4 tsp pepper salt to taste (optional)
  • Chili paste or fresh chili to taste
  • 2 Tbsp oil
  • Vegetables of choice mung bean sprouts, choy sum or bok choy, kale, bell pepper, to taste

Equipment

  • Wok
  • Pot (for boiling dumplings)

Method
 

  1. Make the dumpling filling by mixing all the dumpling ingredients together. Wrap the filling in wonton wrappers, being careful not to overfill them.
  2. Use about 8-10 dumplings per serving of Pad Thai.
  3. Bring a pot of water to a boil (use plenty of water) and boil the dumplings for about 3 minutes, until they float to the top.
  4. In a wok, saute the garlic (and onion or shallots, if using) until fragrant, then add the beaten egg.
  5. Cook the egg until fragrant, then push it to the side of the wok and add the chicken (or any leftover chicken, pork, or shrimp).
  6. Season with salt, white pepper, mushroom or chicken powder, oyster sauce, and sweet soy sauce (fish sauce is optional too).
  7. Toss in the boiled dumplings, chili, vegetables, and green onion.
  8. Taste and adjust the seasoning as needed.
  9. Mix everything well and turn off the heat, keeping the vegetables slightly crisp (al dente).
  10. Serve immediately and enjoy!

Notes

Two Ways to Enjoy
This recipe makes about 25-30 dumplings, which is more than you need for one serving of Pad Thai — perfect, since you can save the extra dumplings for wonton soup another day, or double up on the noodle dish if you're feeding more people.
Boiling Tip
Use plenty of water when boiling the dumplings so they have room to float freely and cook evenly — they're done as soon as they rise to the surface, usually around 3 minutes.
Keep it Crisp
When you toss in the vegetables at the end, cook them just until they're al dente. Overcooked, limp vegetables will take away from the fresh crunch that makes this dish so satisfying.