Description
Chewy, tender wide rice noodles stir-fried with a savory sauce and crunchy Chinese broccoli, a cult-favorite Thai street food dish with a perfect balance of sweet, salty, and savory flavors.
Ingredients
- For the Marinated Meat:
- 8 oz (225 g) protein of your choice (beef or chicken, thinly sliced)
- 2 tsp (10 ml) soy sauce for marinating meat (omit for shrimp or tofu)
- ¼ tsp (1 ml) sugar
- For Pad See Ew:
- 3–4 tbsp (45–60 ml) vegetable oil
- 4 cloves garlic, chopped
- 2 large eggs
- 4–6 stalks (150 g) Chinese broccoli (gai lan), stems thinly sliced on a bias, leaves roughly chopped
- 1 lb (450g) fresh wide rice noodles (ho fun noodles, store-bought or homemade)
- 4 tsp granulated sugar
- Ground white pepper, to taste
- For the Sauce:
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 ½ tsp (7.5 ml) fish sauce
- 1 ½ tsp (7.5 ml) Golden Mountain sauce (or substitute with Maggi Seasoning)
- 2 tsp (10 ml) Thai black soy sauce
- Optional Condiment (Highly Recommended):
- Chili vinegar (prik nam som)
Instructions
- Marinate the Meat: In a bowl, mix the protein, soy sauce, and sugar. If using lean meat (like chicken breast), add 2 tsp (10 ml) water to make it juicier. Set aside.
- Prepare Noodles: If noodles are stuck together, gently peel them apart. Divide them into individual portions (225g per serving).
- Make the Sauce: Combine all sauce ingredients in a small bowl and stir to mix. Divide the sauce evenly into portions, about 2 tbsp + 1 tsp (35 ml) per serving.
- Cook the Meat: Heat 1 tbsp oil in a wok or large cast iron skillet over high heat. Add the marinated meat, spreading it out into a single layer. Sear until browned on one side, then toss to cook through. Remove from the pan and set aside.
- Stir-Fry the Noodles (Cook One Portion at a Time for Best Results): In the same wok, heat 1 ½ tbsp oil over medium-high heat. Add garlic and cook until golden.
- Add 1 egg, break the yolk, and let it set halfway before scrambling.
- Add Chinese broccoli and toss to coat in the oil for about 10-15 seconds.
- Add 1 portion of rice noodles, 1 portion of sauce, and 2 tsp sugar. Increase heat to high, tossing to coat noodles evenly.
- Let the noodles sit for 15-30 seconds without stirring to char one side, then toss and let the other side char. Repeat if you want more toasting.
- Add cooked protein back into the pan (without any excess juices), tossing briefly to combine. Turn off the heat.
- Serve: Plate the noodles, wiping the pan clean with a paper towel before cooking the next serving. Garnish with ground white pepper and serve with chili vinegar on the side.
Notes
- Optional Heat: For added spice, serve with chili vinegar (prik nam som) on the side.
- Serving Suggestions: This dish is typically served with additional chili vinegar for extra flavor. You can also pair it with a side of steamed rice or fresh Thai herbs for added freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 930mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 155mg
