Description
A quick and authentic Thai stir-fried noodle dish, Pad See Ew combines wide rice noodles, protein, and Chinese broccoli tossed in a rich, flavorful sauce with sweet soy and garlic. Ready in just 15 minutes, it's perfect for a delicious weeknight dinner.
Ingredients
Scale
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)
Main Ingredients
- 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
Instructions
- Prepare the Sauce: In a small bowl, combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and sugar. Mix well and set aside.
- Cook the Noodles: Boil the dried wide rice noodles for about 7 minutes, stopping 1 to 2 minutes before fully cooked as they will continue to cook during stir-frying. Rinse noodles with cold water to prevent sticking and drain thoroughly.
- Cook Protein: Heat 1 tablespoon of avocado oil in a large pan or wok over medium-high heat. Add your choice of protein and stir-fry until nearly cooked through, about 3 to 4 minutes depending on protein.
- Scramble Eggs: Push the protein to one side of the pan, add beaten eggs to the empty side, and scramble gently until just set.
- Add Vegetables and Noodles: Add Chinese broccoli, drained noodles, prepared sauce, and the remaining 2 tablespoons of avocado oil to the pan. Increase heat to high. Stir-fry quickly to coat noodles well and absorb the sauce. Add 1 tablespoon of water if needed to loosen the mixture.
- Caramelize Noodles: For authentic restaurant-style Pad See Ew, allow noodles to caramelize and slightly char on the bottom by not stirring or tossing for 15 to 30 seconds. Then flip gently and cook briefly on the other side.
- Serve: Remove from heat and serve immediately for best flavor and texture.
Notes
- Thai sweet soy sauce is thick and molasses-like; adjust quantity based on brand sweetness.
- Cook noodles right before stir frying to prevent soggy, broken noodles.
- Use fish sauce that is balanced and not overpowering; adjust saltiness carefully.
- Oyster sauce adds sweet and savory umami without strong oyster taste.
- Dark soy sauce gives dish its characteristic deep color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For vegetarian version, replace fish sauce with vegetarian fish sauce or soy sauce, oyster sauce with vegetarian mushroom oyster sauce, and add extra mixed vegetables.
- Use avocado oil or another neutral oil with a high smoke point for stir-frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 160 mg
