Classic Pad See Ew: Essential Thai Noodle Dish
This beloved Thai stir-fried noodle dish combines chewy wide rice noodles with tender chicken and crisp Chinese broccoli, all bathed in a savory-sweet soy sauce blend. Fragrant garlic and scrambled eggs add depth, while slight caramelization in the hot wok creates that distinctive charred flavor that makes Pad See Ew irresistible. Simple yet deeply satisfying, this balanced dish brings authentic Thai street food flavors to your table.
Ingredients
- 8 ounces wide rice noodles fresh or dried
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 8 ounces chicken beef, or tofu, thinly sliced (optional)
- 2 large eggs lightly beaten
- 2 cups Chinese broccoli Gai Lan, chopped into bite-sized pieces
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Ground white pepper to taste
Optional garnishes:
- Fresh lime wedges
- Ground chili pepper or chili flakes
- Additional sugar and soy sauce at the table for personal seasoning
Instructions
- Prepare Noodles: If using dried rice noodles, soak them in warm water for about 8-10 minutes or until they are soft but still firm to the bite. Drain and set aside. If using fresh noodles, separate them gently and set aside.
- Stir-Fry: Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
- Add your choice of protein: (chicken, beef, or tofu) if using, and stir-fry until just cooked through, about 2-3 minutes.
- Cook Eggs: Push the ingredients to the side of the skillet/wok. Pour the beaten eggs into the center and scramble until set but still moist.
- Combine Ingredients: Add the Chinese broccoli and stir-fry for another minute until the greens start to wilt. Toss in the pre-soaked or fresh noodles, spreading them out to cover the surface of the pan for even cooking.
- Season: Pour the dark soy sauce, light soy sauce, oyster sauce, and sugar over the noodles. Stir well to combine and evenly distribute the sauces. Stir-fry for another 3-5 minutes until the noodles are tender and well coated in sauce.mSeason with white pepper to taste.
- Serve: Transfer to serving plates immediately. Serve hot with optional garnishes like lime wedges and a sprinkle of chili pepper or chili flakes for extra heat.
Video
Notes
- High heat is key: Cook on the highest heat possible to achieve authentic "wok hei" flavor and slight charring on the noodles.
- Don't overcrowd the wok: Cook in batches if necessary to maintain high temperature and prevent steaming instead of stir-frying.
- Have everything prepped: Stir-frying happens quickly—have all ingredients ready and within reach before heating your wok.
- Dark soy sauce matters: It provides both color and slight sweetness that's essential for authentic flavor.
Nutrition
Serving: 4ozCalories: 320kcalCarbohydrates: 40gProtein: 16gFat: 10gSaturated Fat: 2gCholesterol: 95mgSodium: 800mgFiber: 2gSugar: 3g
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