Pad See Ew

About This Recipe

One of Thailand's most beloved street foods, pad see ew features wide flat rice noodles wok-fried over ferocious heat with egg, Chinese broccoli, and a sweet, savoury soy-based sauce until the noodles develop a smoky char known as wok hei.

Ingredients

Serves 2

• 300 gfresh wide rice noodles (or soaked dried)
• 250 gchicken breast or beef, thinly sliced
• 150 gChinese broccoli (gai lan), chopped
• 2 pcseggs
• 3 tbspvegetable oil
• 2 tbspdark soy sauce
• 1.5 tbspoyster sauce
• 1 tbsplight soy sauce
• 1 tspwhite sugar
• 3 clovesgarlic, minced
• 0.5 tspwhite pepper

Instructions

1. 1

   Prepare noodles

   Separate noodles gently by hand. If using dried, soak in warm water for 20 minutes until pliable.

2. 2

   Make sauce

   Mix dark soy, light soy, oyster sauce, and sugar in a small bowl.

3. 3

   Sear protein

   Heat oil in a wok over the highest heat possible until smoking. Add garlic and cook 15 seconds. Add chicken or beef and stir-fry until just cooked. Push to the side.

4. 4

   Scramble eggs and noodles

   Crack eggs into the wok and scramble briefly. Add noodles and pour sauce over. Toss everything together vigorously, pressing noodles against the wok to get char. Cook 2–3 minutes.

5. 5

   Add vegetables

   Add Chinese broccoli and toss for 1–2 minutes until wilted but still green. Season with white pepper. Serve immediately.

Variations

• •

  Use tofu and add extra vegetables for a vegetarian version.

• •

  Try with prawns for a seafood variant.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. Leftovers keep 1 day — reheat in a very hot pan.

Frequently Asked Questions