Description
A quick and delicious 15-minute Thai stir-fried noodle dish featuring wide rice noodles, savory and sweet soy-based sauce, Chinese broccoli, scrambled eggs, and your choice of protein such as chicken, beef, shrimp, or tofu.
Ingredients
Main Ingredients
- 8 oz dried wide rice noodles
- 6 oz chicken (or beef, shrimp, tofu)
- 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 the Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and optional sugar in a small bowl and set aside.
- Cook the Noodles: Boil the dried wide rice noodles for 1 to 2 minutes less than the package instructions so they remain slightly firm. Drain, rinse with cold water, and set aside to drain completely.
- Stir Fry Protein: Heat 1 tablespoon of avocado oil in a large pan or wok over medium-high heat. Add your choice of protein (chicken, beef, shrimp, or tofu) and stir fry until nearly cooked through.
- Scramble the Eggs: Push the cooked protein to one side of the pan, add the eggs to the empty side, and scramble until just cooked.
- Add Vegetables and Noodles: Add the Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of oil. Turn the heat to high and stir fry quickly to combine everything and allow the noodles to absorb the sauce.
- Caramelize the Noodles: For authentic texture and flavor, allow the noodles to caramelize and slightly char on the bottom by not stirring for 15 to 30 seconds, then flip and stir to finish cooking.
- Finish and Serve: Add a tablespoon of water if the noodles begin to stick or appear dry. Serve immediately while hot.
Notes
- Use Thai sweet soy sauce for the signature sweet and savory flavor; if unavailable, a mix of regular soy sauce and sugar can substitute.
- Boil the noodles just until al dente to prevent them from becoming mushy during stir frying.
- Caramelizing the noodles on the bottom of the wok adds a smoky depth typical of restaurant-style Pad See Ew.
- You can substitute proteins or make this dish vegetarian by using tofu and omitting fish sauce.
