Pad See Ew (Thai Stir-Fried Noodles)
Wide rice noodles stir-fried with soy sauce, egg and Chinese broccoli, with a characteristic smoky char. A Thai street-food favorite.
Prep time15 min
Cook time10 min
Total time25 min
Servings2 servings
DifficultyMedium
Ingredients
- 200 g fresh wide rice noodles
- 150 g chicken or beef, sliced
- 2 cloves garlic, minced
- 1 egg
- 150 g Chinese broccoli (gai lan), cut
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Vegetable oil
Instructions
- 1If the noodles are stuck together, loosen them gently or microwave briefly to separate.
- 2Heat a wok over high heat with a little oil. Sear the chicken until nearly cooked, then add the garlic and Chinese broccoli and stir-fry briefly.
- 3Push everything aside, crack in the egg and scramble it lightly.
- 4Add the noodles and toss everything together.
- 5Pour in the soy sauces, oyster sauce and sugar, and stir-fry on high heat until the noodles are coated and slightly charred at the edges.
- 6Serve immediately.
Tips
- High heat and not overcrowding the wok are essential for the smoky char.
- Fresh noodles are best; if using dried, soak and drain well first.
- Dark soy sauce gives color and depth, light soy adds saltiness — use both.
