Description
If there’s one dish that takes me right back to the bustling streets of Bangkok, it’s Pad See Ew—the smoky, sweet, and savory stir-fried noodle dish that’s as comforting as it is delicious.
Ingredients
For the Sauce:
- 3 tbsp dark soy sauce (for color and deep flavor)
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce (or extra soy sauce for a vegetarian version)
- 1 tbsp sugar (or brown sugar for a richer caramelized taste)
- 2 tbsp water
- 1/2 tsp white pepper
For the Stir-Fry:
- 8 oz wide rice noodles (soaked or boiled per package instructions)
- 2 tbsp oil (vegetable or peanut oil)
- 2 cloves garlic, minced
- 1 egg
- 8 oz chicken, beef, shrimp, or tofu, thinly sliced
- 1 bunch Chinese broccoli (gai lan), cut into bite-sized pieces
- 1 tsp dark soy sauce (for extra color)
Instructions
Start by soaking or boiling your wide rice noodles according to the package. They should be soft but not mushy—you want them chewy! Drain and set aside.
In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, water, and white pepper. Stir until the sugar dissolves. Set aside.
Heat 1 tbsp oil in a large pan or wok over high heat. Add your sliced chicken (or protein of choice) and sear until golden and cooked through. Remove and set aside.
In the same pan, add the Chinese broccoli and stir-fry for about 1-2 minutes, just until it’s slightly tender. Remove from the pan.
Add another 1 tbsp oil to the pan, then toss in the garlic. Once fragrant, push it to one side and crack in an egg. Scramble it lightly, then mix it with the garlic.
Add the cooked noodles and pour in the sauce. Stir-fry on high heat to coat the noodles. Let them sit for 30 seconds without stirring—this creates that signature smoky char.
Toss in the seared protein and broccoli, then stir everything together for another minute.
Plate up your delicious homemade Pad See Ew, and enjoy it hot off the pan! Serve with chili flakes or extra soy sauce on the side.