Description
This 15 Minute Pad See Ew recipe is a quick and flavorful Thai stir-fried noodle dish featuring wide rice noodles, Chinese broccoli, eggs, and your choice of protein. Tossed in a rich and savory sauce made from sweet soy, fish sauce, oyster sauce, and garlic, this recipe delivers restaurant-style caramelized noodles with a slightly charred bottom for an authentic experience.
Ingredients
Scale
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
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: Combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and sugar in a small bowl. Mix well and set aside.
- Cook Noodles: Boil the dried wide rice noodles for 1 to 2 minutes less than package instructions to keep them slightly undercooked. Rinse with cold water and drain thoroughly to prevent sogginess.
- Stir Fry Protein: Heat 1 tablespoon avocado oil in a large pan or wok over medium-high heat. Add your choice of protein and stir fry until it is nearly cooked through.
- Cook Eggs: Push the protein to the side of the pan and add the eggs to the empty space. Scramble the eggs until just set.
- Add Vegetables and Noodles: Add Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of oil to the pan. Increase heat to high and quickly stir-fry everything together until noodles are well coated and have absorbed the sauce. If necessary, add 1 tablespoon of water to help soften the noodles.
- Caramelize Noodles: For authentic restaurant-style flavor, allow the noodles to caramelize and develop a slight char on the bottom by not stirring or tossing for 15 to 30 seconds, then flip to caramelize the other side. Serve immediately.
Notes
- Thai sweet soy sauce is thick and molasses-like; sweetness can vary by brand, so adjust quantity to taste.
- Cook noodles just before stir-frying to avoid soggy and broken noodles.
- Fish sauce adds a balanced umami flavor; choose a brand that is not overpowering.
- Oyster sauce provides a sweet and savory taste, not a strong oyster flavor.
- Dark soy sauce gives the noodles their characteristic deep color.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- To make vegetarian pad see ew, use about 2 cups of mixed vegetables such as carrots, broccoli, zucchini, bell peppers, and onions.
- Replace fish sauce with vegetarian fish sauce or soy sauce, starting with half the amount and adjusting to taste.
- Use vegetarian mushroom oyster sauce instead of regular oyster sauce for a sweet umami flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 120 mg
