Pad See Ew

Estimated from typical Thai recipe portions; verify against exact brands and serving sizes before publishing formal nutrition claims.

1. Prepare before heating: Cut every ingredient before the wok goes on. Slice meat across the grain into thin 3-5 mm pieces, keep vegetables dry, and mix sauces in a small bowl so the stir-fry moves quickly.
2. Heat the wok: Heat a wok or wide frying pan over high heat until very hot, about 230-250°C surface heat. Add oil and swirl until shimmering.
3. Cook the protein: Add garlic, chilli or aromatics briefly, then add the protein in a single layer. Stir-fry for 1-3 minutes until almost cooked, keeping it moving only after it has had a few seconds to sear.
4. Add noodles or vegetables: Add noodles, rice or vegetables and toss firmly from the base of the wok. Let the noodles sit for 20-30 seconds at a time so they pick up light caramelisation.
5. Season and finish: Pour sauce around the hot side of the wok so it sizzles, then toss until everything is coated. Add herbs or bean sprouts right at the end.
6. Serve immediately: Transfer to warm plates straight away. Add lime, herbs, crushed peanuts or fried egg depending on the dish.

#1 Great match Sparkling

Champagne / Traditional Method Brut

Why it works: High acidity and fine bubbles cut through fat, salt and crisp coatings while matching the dish without overwhelming it.

High-acid, dry sparkling wine with fine bubbles, citrus, apple, brioche and mineral notes. It cuts through fried food, cream and salt while making starters feel celebratory.

GrapeChardonnay, Pinot Noir, Pinot Meunier

RegionChampagne, Franciacorta, English sparkling wine, Crémant

Wine flavourcitrus, green apple, brioche, chalk, almond

Serve at6-8°C

• Flavour bridge: crisp bubbles with fried, salty or creamy textures
• Acidity: High acidity refreshes the palate.
• Body: Medium body suits starters and fried food.
• Tannin: Low tannin is safe with seafood and salt.
• Sweetness: Dry sweetness avoids making savoury dishes cloying.
• Best for: A credible food-led pairing for this recipe.

#1 Great match White

Dry Riesling

Why it works: Dry Riesling combines piercing acidity with citrus and mineral notes that lift pork, smoke, cabbage and sweet-sour elements.

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and rich sauces.

GrapeRiesling

RegionMosel, Rheingau, Alsace, Clare Valley

Wine flavourlime, green apple, petrol, slate, blossom

Serve at8-10°C

• Flavour bridge: lime and apple echo pork, smoke and cabbage
• Acidity: High acidity balances fat and salt.
• Body: Light body keeps the match agile.
• Tannin: Low tannin avoids metallic clashes.
• Sweetness: Dry profile supports savoury dishes.
• Best for: A credible food-led pairing for this recipe.

#1 Great match White

Grüner Veltliner

Why it works: Grüner Veltliner offers pepper, citrus and firm acidity that pair naturally with Austrian, pork, herb and vegetable-led dishes.

Peppery, citrusy white with high acidity and a savoury snap. Brilliant with vegetables, pork, fried dishes, herbs and awkward wine-pairing foods.

GrapeGrüner Veltliner

RegionWachau, Kamptal, Kremstal

Wine flavourlime, green apple, white pepper, lentil, herbs

Serve at8-10°C

• Flavour bridge: white pepper and herbs mirror seasoning
• Acidity: High acidity cuts frying and pork fat.
• Body: Light-medium body suits veal and vegetables.
• Tannin: Low tannin.
• Sweetness: Dry finish keeps the match precise.
• Best for: A credible food-led pairing for this recipe.

#1 Great match White

Gewürztraminer

Why it works: Gewürztraminer has aromatic intensity and gentle sweetness that can meet ginger, chilli and fragrant spices without disappearing.

Highly aromatic white with lychee, rose, ginger and spice. Works with fragrant dishes, rich cheese and lightly sweet desserts.

GrapeGewürztraminer

RegionAlsace, Alto Adige, Germany

Wine flavourlychee, rose, ginger, peach, spice

Serve at9-11°C

• Flavour bridge: lychee, rose and spice echo aromatic seasoning
• Acidity: Moderate acidity is sufficient for aromatic dishes.
• Body: Medium body matches rich spice.
• Tannin: Low tannin avoids bitterness.
• Sweetness: Dry-off-dry sweetness softens heat.
• Best for: A credible food-led pairing for this recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.