Description
Pad See Ew is a classic Thai stir-fry featuring chewy rice noodles, tender beef or chicken, and crisp Chinese broccoli, all coated in a savory-sweet soy sauce. This dish is quick, satisfying, and packed with bold flavors, making it perfect for a weeknight dinner or a better-than-takeout meal!
Ingredients
Units
Scale
For the Noodles:
- 8 oz wide rice noodles (fresh or dried soaked per package instructions)
- 2 tablespoons vegetable oil
For the Protein: *(Choose one or mix!)
- 8 oz chicken, beef, or shrimp, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch (for tender meat, optional)
For the Sauce:
- 2 tablespoons dark soy sauce (adds color & depth)
- 1 tablespoon light soy sauce (for saltiness)
- 1 tablespoon oyster sauce (adds richness)
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon sugar
- 1/2 teaspoon white vinegar (balances flavors, optional)
- 1/4 teaspoon white pepper
For the Stir-Fry:
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 cup Chinese broccoli (Gai Lan), cut into 2-inch pieces (or regular broccoli, bok choy, or kale)
Instructions
Step 1: Prepare the Noodles & Protein
- If using dried noodles, soak in warm water until soft but still slightly firm, then drain. If using fresh noodles, separate them gently.
- Marinate the meat with soy sauce and cornstarch for at least 10 minutes.
Step 2: Make the Sauce
- In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, vinegar, and white pepper. Set aside.
Step 3: Stir-Fry the Meat & Egg
- Heat 1 tablespoon of oil in a wok or large pan over high heat.
- Add marinated meat and stir-fry until cooked through. Remove and set aside.
- Add a bit more oil, then scramble the egg until just set. Push it to one side of the pan.
Step 4: Stir-Fry the Noodles & Vegetables
- Add garlic and sauté for 30 seconds until fragrant.
- Toss in the noodles, followed by the prepared sauce. Stir quickly to coat.
- Add the Chinese broccoli, stir-frying for 1-2 minutes until slightly wilted.
Step 5: Finish & Serve
- Return the cooked meat to the pan and stir everything together for another minute.
- Serve hot with chili flakes, lime wedges, or pickled chili vinegar on the side.
Notes
✔ Want it smoky? Use high heat and let the noodles slightly char for an authentic Thai wok flavor.
✔ Spicy version? Add chili paste or Thai bird’s eye chilies.
✔ No dark soy sauce? Mix regular soy sauce with a touch of molasses or brown sugar.
✔ Gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce.