Description
This 15 Minute Pad See Ew is a quick and authentic Thai stir-fried noodle dish featuring wide rice noodles, savory sauce, and your choice of protein like chicken, beef, or tofu. The dish is flavorful with a perfect balance of sweet, salty, and umami from a blend of Thai sweet soy sauce, fish sauce, oyster sauce, and dark soy sauce. Finished by allowing the noodles to caramelize slightly for restaurant-style crispness, it’s an easy weeknight dinner packed with vibrant Chinese broccoli and scrambled eggs.
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 the Sauce: Combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and sugar in a small bowl. Mix well and set aside.
- Cook the Noodles: Boil the wide rice noodles for about 3 to 4 minutes, stopping 1 to 2 minutes shy of package instructions since they will continue cooking during stir-frying. Rinse the noodles under cold water to stop cooking and drain thoroughly.
- Cook Protein: Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat. Add the chicken or your choice of protein and stir fry until almost cooked through, about 3 to 4 minutes.
- Scramble the Eggs: Push the protein to one side of the pan, add the eggs to the empty side, and scramble until just set.
- Add Vegetables and Noodles: Add the Chinese broccoli, drained noodles, prepared sauce, and remaining 2 tablespoons of oil to the wok. Increase heat to high and stir fry quickly to coat the noodles evenly with sauce and allow absorption. If the mixture gets dry, add 1 tablespoon of water to help combine.
- Caramelize the Noodles: For authentic restaurant-style Pad See Ew, let the noodles sit without stirring for 15 to 30 seconds until slightly caramelized and lightly charred on the bottom. Then gently flip and cook for a few seconds more. Serve immediately while hot.
Notes
- Thai sweet soy sauce is thick and sweet like molasses; adjust quantity based on brand sweetness.
- Cook noodles just before stir frying to avoid soggy and fragile noodles.
- Fish sauce used is mild to not overpower the dish; substitute with vegetarian fish sauce if needed.
- Oyster sauce provides a sweet, umami flavor without a strong oyster taste.
- Dark soy sauce gives the dish its signature deep color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
- For a vegetarian version, use vegetarian fish sauce or soy sauce and substitute oyster sauce with vegetarian mushroom oyster sauce. Add assorted vegetables like carrots, broccoli, zucchini, bell peppers, and onions totaling about 2 cups.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
