Pad See Ew
(2.5)
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A classic Thai stir-fried noodle dish featuring wide rice noodles, Chinese broccoli, egg, and a savory-sweet soy-based sauce. Popular in Thailand and favored over Pad Thai by many locals.
00:10:00 total
Serves 2
medium
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Ingredients
- wide rice noodles - 200 grams (fresh or dried, soaked if dried)
- Chinese broccoli (gai lan) - 150 grams (cut into bite-sized pieces)
- egg - 1 (large)
- soy sauce - 2 tablespoons (dark soy sauce for color and flavor)
- light soy sauce - 1 tablespoon (for seasoning)
- oyster sauce - 1 tablespoon (adds umami)
- sugar - 1 teaspoon (palm sugar preferred)
- garlic - 2 cloves (minced)
- vegetable oil - 2 tablespoons (for stir-frying)
Instructions
- Prepare noodles and sauce: If using dried wide rice noodles, soak them in warm water until pliable but not mushy. Mix dark soy sauce, light soy sauce, oyster sauce, and sugar in a bowl to create the sauce.
- Cook Chinese broccoli: Heat oil in a wok or large pan over high heat. Add minced garlic and stir-fry until fragrant. Add Chinese broccoli and stir-fry for 1-2 minutes until slightly tender.
- Add noodles and egg: Push the broccoli to one side of the wok. Crack the egg into the empty side and scramble it gently. Add the noodles and pour the sauce over them.
- Stir-fry everything together: Toss all ingredients together quickly and thoroughly to coat the noodles with sauce and mix with broccoli and egg. Stir-fry for another 1-2 minutes until everything is heated through and noodles have absorbed the sauce.
- Serve: Remove from heat and serve immediately, optionally with chili flakes or vinegar on the side.
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