Description
This 15 Minute Pad See Ew recipe delivers a quick and authentic Thai stir-fried noodle dish featuring wide rice noodles, Chinese broccoli, and your choice of protein in a savory, sweet soy-based sauce. Perfect for a fast, delicious main course bursting with caramelized, slightly charred 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 sugar in a small bowl. Set aside to let flavors meld.
- Cook Noodles: Boil the dried wide rice noodles until just under tender, about 1-2 minutes less than package directions. Rinse with cold water and drain thoroughly to prevent sogginess during stir-frying.
- Cook Protein: Heat 1 tablespoon avocado oil in a large pan or wok over medium-high heat. Add chicken or your choice of protein and stir-fry until nearly cooked through.
- Scramble Eggs: Push the protein to one side of the pan and add the eggs to the empty side. Scramble them until cooked.
- Add Vegetables and Noodles: Add Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of oil. Increase heat to high.
- Stir-Fry and Caramelize: Quickly stir-fry everything until the noodles are well coated with sauce and absorbed. Add 1 tablespoon of water if mixture is too dry. For authentic taste, let noodles caramelize and slightly char by avoiding tossing for 15 to 30 seconds before flipping. Serve immediately.
Notes
- Use authentic Thai sweet soy sauce for the best flavor; adjust sweetness to taste as brands vary.
- Cook noodles just before stir-frying to prevent them from becoming soggy or breaking apart.
- Fish sauce adds a balanced umami saltiness; select a mild brand to avoid overpowering the dish.
- Oyster sauce lends a sweet, savory umami taste without strong seafood flavor.
- Dark soy sauce provides the characteristic deep color to the noodles.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Vegetarian option: use 2 cups mixed vegetables such as carrots, broccoli, zucchini, bell peppers, and onions; substitute fish sauce with vegetarian fish sauce or soy sauce, and oyster sauce with vegetarian mushroom oyster sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
