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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
°C - °C
Penang-style (Malaysia): Achieves wok hei through intense gas flame tossing
Singaporean-style (Singapore): Uses lard for richer mouthfeel
Thai pad see ew (Thailand): Demonstrates similar caramelization principles with wider noodles
Primary Reaction
Maillard Reaction
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Noodle clumping
Cause: Insufficient wok temperature
Fix: Pre-heat wok to 250°C before adding oil
Mushy texture
Cause: Overcooking bean sprouts
Fix: Add sprouts last and toss just 15 seconds