Description
This 15 Minute Pad See Ew recipe is a quick and flavorful Thai stir-fried noodle dish featuring wide rice noodles, your choice of protein, Chinese broccoli, and a savory sweet soy-based sauce. Perfect for a fast and satisfying meal packed with authentic Asian flavors.
Ingredients
Scale
Main Ingredients
- 8 oz dried wide rice noodles
- 6 oz chicken (or beef, shrimp, tofu, pork)
- 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 Sauce: Combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and optional sugar in a small bowl. Set aside to allow flavors to meld.
- Cook Noodles: Boil the dried wide rice noodles for about 6 to 7 minutes, just 1 to 2 minutes less than package instructions, so they stay firm. Rinse noodles under cold water and drain well to stop cooking and prevent sogginess.
- Stir Fry Protein: Heat 1 tablespoon of avocado oil over medium-high heat in a large pan or wok. Add the chicken or chosen protein and stir fry until it is nearly cooked through.
- Scramble Eggs: Push the protein to one side of the pan. Crack in the eggs and scramble them until cooked through, mixing slightly with the protein.
- Add Vegetables and Noodles: Add the Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of oil. Increase heat to high.
- Finish Stir Fry: Quickly stir fry the mixture until noodles are well coated with the sauce and the sauce is mostly absorbed, about 2 to 3 minutes. Add a tablespoon of water if the mixture is too dry.
- Caramelize Noodles: To mimic restaurant style, allow the noodles to caramelize and slightly char on the bottom of the pan. Avoid stirring for 15 to 30 seconds to develop a slight crust, then flip the noodles to caramelize the other side.
- Serve: Serve the Pad See Ew hot immediately for the best texture and flavor.
Notes
- Use authentic Thai sweet soy sauce for the best flavor; it is thick and molasses-like. Adjust amount depending on sweetness preference.
- Cook noodles just before stir frying to avoid sogginess and breaking apart in the wok.
- Choose a mild fish sauce to avoid overpowering flavors.
- Oyster sauce adds sweet and umami flavor without a strong oyster taste.
- Dark soy sauce provides the characteristic deep color to the noodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- To make a vegetarian version, replace fish sauce with vegetarian fish sauce or soy sauce and oyster sauce with vegetarian mushroom oyster sauce. Use about 2 cups mixed vegetables like carrots, broccoli, zucchini, bell peppers, and onions.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg
