Description
A quick and authentic 15-minute Thai Pad See Ew recipe featuring wide rice noodles stir-fried with your choice of protein, Chinese broccoli, eggs, and a rich, savory sauce made from sweet soy and fish sauces. Perfect for a flavorful and satisfying Asian main course.
Ingredients
Scale
Noodles and Protein
- 8 oz dried wide rice noodles
- 6 oz chicken (or beef, shrimp, tofu, pork)
- 1 ½ cups Chinese broccoli (gai lan), cut into bite-sized pieces
- 2 large eggs
- 3 tablespoons avocado oil, divided
Pad See Ew Sauce
- 2 ½ tablespoons Thai sweet soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- ⅛ teaspoon white pepper powder
- 3 cloves garlic, minced
- ½ teaspoon sugar (optional)
Instructions
- Prepare the sauce: In a small bowl, combine 2 ½ tablespoons Thai sweet soy sauce, 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 2 teaspoons dark soy sauce, ⅛ teaspoon white pepper powder, 3 cloves minced garlic, and ½ teaspoon sugar if using. Set aside.
- Cook the noodles: Boil the dried wide rice noodles for about 6 minutes, which is 1 to 2 minutes less than package directions, ensuring they remain firm. Rinse the noodles in cold water and drain thoroughly to prevent sticking.
- Stir-fry the protein: Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat. Add the chicken or your choice of protein and stir-fry until nearly cooked through.
- Scramble the eggs: Push the cooked protein to one side of the pan. Crack the 2 eggs into the empty side and scramble them until just set.
- Add vegetables and noodles: Add the Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of avocado oil. Increase heat to high and stir-fry quickly, tossing the noodles to fully coat them with the sauce and allow it to be absorbed. Add a tablespoon of water if the noodles start sticking.
- Caramelize the noodles: For an authentic restaurant-style finish, let the noodles sit undisturbed for 15 to 30 seconds to caramelize and slightly char on the bottom of the pan, then flip and cook briefly before serving.
- Serve immediately: Transfer to plates and enjoy your flavorful Pad See Ew hot from the pan.
Notes
- Use Thai sweet soy sauce, which is thick and sweet, to get the signature flavor. Adjust amount based on brand sweetness.
- Cook noodles only after all other ingredients are prepped to avoid sogginess.
- Fish sauce adds umami but can be mild or strong depending on brand; adjust quantity accordingly.
- Oyster sauce offers a sweet and savory depth without a strong oyster flavor.
- Dark soy sauce provides the characteristic dark color to the noodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- For vegetarian version, substitute fish sauce with vegetarian fish sauce or soy sauce and oyster sauce with mushroom oyster sauce. Use about 2 cups mixed vegetables like carrots, broccoli, zucchini, bell peppers, and onions.
- Allowing the noodles to caramelize on the pan gives the authentic Pad See Ew texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg
