Wide rice noodles stir-fried hard with Chinese broccoli, egg and a dark soy glaze, family-dinner style.
This noodle dish follows pad see ew, one of the most common noodle dishes sold at Thai markets and family-run shops, built on wide, flat rice noodles fried hard in a wok until they pick up a faint char, called wok hei, along the edges. Dark soy sauce gives the dish its signature deep color and slight sweetness, distinct from the saltier, thinner light soy sauce used elsewhere in the pantry. The technique depends entirely on wok heat: the noodles need to hit a very hot, well-oiled wok and be left largely undisturbed for short stretches so they can blister and char slightly rather than just steam in their own moisture. Chinese broccoli (or regular broccoli in a pinch) is added toward the end so it stays crisp-tender against the soft noodles. This is a fast, one-pan family dinner that Thai households make constantly — the kind of dish built for using up whatever protein and greens are on hand that week.
Serves 4
If using fresh rice noodles, gently separate the strands by hand; if dried, soak according to package directions until pliable but not fully soft.
Heat 2 tablespoons oil in a wok over high heat. Add chicken or pork and stir-fry 4-5 minutes until browned and cooked through. Remove and set aside.
Add remaining oil, then garlic, stirring 20 seconds until fragrant. Add the broccoli stems first, cooking 1-2 minutes, then the leaves.
Push everything to one side of the wok, crack in the eggs, and scramble briefly until just set, then mix through.
Return the protein to the wok along with the noodles. Toss over high heat, letting the noodles sit undisturbed for 30-45 seconds at a time to pick up char before tossing again.
This resting-then-tossing rhythm is what creates the slightly smoky wok hei flavor.
Add dark soy sauce, soy sauce, oyster sauce and sugar. Toss to coat evenly, 1-2 more minutes, then serve immediately with vinegar and chile flakes on the side.
Use the widest, freshest rice noodles you can find — they hold up to high heat far better than thin varieties, which tend to break apart.
Let the noodles sit still in the hot wok for short stretches instead of constantly stirring, which is what develops the slightly charred flavor.
Dark soy sauce is mainly for color and a touch of sweetness, not saltiness — don't substitute it 1:1 with regular soy sauce or the dish will taste flat and pale.
Use shrimp or tofu instead of chicken or pork.
Add sliced Chinese sausage (moo yor or kun chiang) for extra richness, a common street-stall addition.
Make it vegetarian using mushroom-based oyster sauce and extra vegetables.
Best eaten fresh, as rice noodles can turn gummy after refrigeration. If storing, keep up to 2 days and reheat in a hot wok with a splash of oil rather than the microwave.
Pad see ew reflects the strong Chinese-Thai culinary influence found in Thailand's noodle culture, particularly from Teochew immigrant communities, and remains one of the most common dishes sold at Thai noodle stalls and home kitchens alike, valued for being fast, filling, and endlessly adaptable to whatever protein is available.
The wok likely wasn't hot enough, or the noodles were stirred too constantly. Use the highest heat your stove allows and let the noodles sit undisturbed for short bursts to develop char.
Yes, soak them according to the package directions until pliable but still slightly firm, since they'll continue cooking in the wok.
Dark soy sauce is aged longer and often has added molasses, giving it a deeper color and slight sweetness with less saltiness than regular soy sauce — they serve different purposes and aren't interchangeable.
Per serving (400g / 14.1 oz) · 4 servings total
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