Thai Family-Style Market Spice Noodles (Pad See Ew Style)

About This Recipe

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.

Ingredients

Serves 4

• 450 gfresh wide rice noodles(or dried, soaked according to package)
• 300 gchicken thigh or pork(thinly sliced)
• 2 cupsChinese broccoli or broccoli(cut into pieces)
• 3 clovesgarlic(minced)
• 2eggs
• 3 tbspneutral oil
• 2 tbspdark soy sauce
• 1 tbspregular soy sauce
• 1 tbspoyster sauce
• 1.5 tspsugar
• 1 tspwhite vinegar(for serving)
• 0.5 tspchile flakes(for serving)

Instructions

1. 1

   Prep the noodles

   If using fresh rice noodles, gently separate the strands by hand; if dried, soak according to package directions until pliable but not fully soft.

2. 2

   Sear the protein

   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.

3. 3

   Fry garlic and greens

   Add remaining oil, then garlic, stirring 20 seconds until fragrant. Add the broccoli stems first, cooking 1-2 minutes, then the leaves.

4. 4

   Scramble the egg

   Push everything to one side of the wok, crack in the eggs, and scramble briefly until just set, then mix through.

5. 5

   Add the noodles

   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.

6. 6

   Sauce and serve

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions