Pad See Ew
This Pad See Ew recipe brings Thai street food straight to your kitchen with savory stir-fried wide rice noodles, Chinese broccoli, and your choice of protein tossed in a rich soy-based sauce. Quick, satisfying, and better than takeout!
Servings: 4 people
Calories: 520kcal
Equipment
- 1 Wok or skillet For stir-frying the noodles
- 1 Mixing Bowl For combining sauce
- 1 Tongs or spatula For tossing noodles evenly
Ingredients
- 12 oz Wide rice noodles Fresh or dried, soaked
- 2 tbsp Dark soy sauce Adds deep color & flavor
- 2 tbsp Light soy sauce For seasoning
- 1 tbsp Oyster sauce Adds umami
- 1 tsp Sugar Balances the saltiness
- 2 Garlic cloves Minced
- 2 tbsp Vegetable oil Divided, for stir-frying
- 8 oz Chicken thigh or beef Thinly sliced
- 2 Eggs Lightly beaten
- 2 cups Chinese broccoli Also called Gai Lan, chopped
- Chili flakes Optional, for serving
- Lime wedges Optional, for serving
Instructions
Soak Noodles
- If using dried noodles, soak in warm water for 30–40 minutes until pliable. Drain and set aside. Fresh noodles can be separated and used directly.
Make Sauce
- In a bowl, mix dark soy sauce, light soy sauce, oyster sauce, and sugar. Set aside.
Cook Meat
- Heat 1 tbsp oil in a wok or skillet over medium-high heat. Stir-fry sliced meat until browned and cooked through. Remove and set aside.
Scramble Eggs
- Add 1 tbsp oil to the same pan. Crack in the eggs and scramble until set.
Stir-fry Vegetables
- Add Chinese broccoli to the pan. Stir-fry for 1–2 minutes until tender-crisp.
Add Noodles & Sauce
- Toss in the noodles and pour the sauce over. Stir-fry until evenly coated and slightly charred in spots.
Combine & Finish
- Return the cooked meat to the pan. Stir-fry everything together for another minute. Serve hot with optional chili flakes and lime wedges.
