shake · pan sauce
NATIONAL AWARD WINNERPrep 5 minSaffronpoint Pad See
Independent adaptation of a publicly published Benchawan Jabthong Painter recipe. Not affiliated with, sponsored by, or endorsed by Benchawan Jabthong Painter.
Benchawan Jabthong Painter's Saffronpoint Pad See, from the published recipe.
Ratio
Ingredients
- Oyster Sauce — 5 Tbsp total (2 Tbsp marinade + 3 Tbsp cook) (75 ml)
- Sugar — 2 Tbsp (24 g)
- Soy Sauce — 2 Tbsp mushroom soy (30 ml)
- Sweet Soy — 2 Tbsp sweet soy (30 ml)
- Chile Powder — 1 Tbsp optional chili powder (8 g)
Method
- Pour to the lines in order (bottom → top): Oyster Sauce, Soy Sauce, Sweet Soy.
- Add finishing notes: Sugar, Chile Powder.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 3 stars · 4 national awards
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First run is small.
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Provenance
Thai chef of Street to Kitchen in Houston; James Beard Best Chef: Texas 2023. Regional Thai street cooking with seafood and nam pla–lime sauces.
Originally published as Pad See Ew Stir-Fry Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Benchawan Painter / The Buzz Magazines (published as “Pad See Ew Stir-Fry Sauce”). Full citation lives in Provenance.