Pad See Ew
Wide rice noodles stir-fried with Chinese broccoli, egg, and dark soy sauce until deeply caramelized and lightly charred — Thailand's smoky answer to chow fun.
Meat-optional
⚠ Contains: Gluten, Soy, Shellfish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g fresh wide rice noodles (sen yai), separated
- 200g chicken, beef, or pork, thinly sliced
- 2 cups Chinese broccoli (gai lan), stems and leaves separated, cut into pieces
- 2 eggs
- 3 cloves garlic, minced
- 2 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 3 tbsp oil
- White pepper and chili flakes, to serve
Steps
- Combine the dark soy sauce, regular soy sauce, oyster sauce, and sugar in a small bowl to make the sauce.
- Heat 1 tbsp oil in a wok over high heat and cook the meat until just done. Set aside.
- Add another tablespoon of oil, then the garlic and the Chinese broccoli stems, stir-frying briefly.
- Push everything to one side, crack the eggs into the empty space, and let them set for a few seconds before scrambling.
- Add the remaining oil and the rice noodles, then pour the sauce over. Toss gently but let the noodles sit undisturbed for short stretches against the hot wok surface to pick up char.
- Return the cooked meat to the wok, add the broccoli leaves, and toss everything together until the leaves wilt and the noodles are evenly coated and lightly charred.
- Serve immediately with white pepper and chili flakes on the side.