Description
This 15 Minute Pad See Ew recipe offers a quick and authentic Thai stir-fried noodle dish featuring wide rice noodles, Chinese broccoli, and your choice of protein. The savory and sweet sauce combines Thai sweet soy sauce, fish sauce, oyster sauce, and dark soy sauce for a rich, caramelized flavor. Perfect for a fast, satisfying meal with the option to customize for vegetarian diets.
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
- Make the Sauce: In a small bowl, combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and optional sugar. Mix well and set aside.
- Cook Noodles: Boil the dried wide rice noodles for 1 to 2 minutes less than package instructions to keep them slightly undercooked. Rinse with cold water to stop cooking and drain thoroughly.
- Stir-fry Protein: Heat 1 tablespoon of avocado oil in a large pan or wok over medium-high heat. Add your choice of protein and stir-fry until nearly cooked through.
- Cook Eggs: Push the protein to one side of the pan and crack in the eggs. Scramble the eggs gently until cooked.
- Add Vegetables and Noodles: Add the Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of oil to the pan. Increase heat to high and stir-fry quickly, coating noodles in sauce and allowing the sauce to be absorbed.
- Caramelize Noodles: For authentic restaurant-style texture, let the noodles sit undisturbed for 15 to 30 seconds to caramelize and slightly char on the bottom before flipping or tossing. Add a tablespoon of water if necessary to prevent sticking.
- Serve: Once the noodles are well-coated, sauce absorbed, and slightly charred, remove from heat and serve immediately.
Notes
- Use Thai sweet soy sauce for the authentic thick, sweet, molasses-like flavor; brands vary, so adjust sweetness to taste.
- Cook noodles just before stir-frying to avoid sogginess and breaking.
- Choose mild fish sauce brands to keep flavor balanced and not overpowering.
- Oyster sauce adds a sweet umami flavor with no strong oyster taste.
- Dark soy sauce is essential for the characteristic deep color in Pad See Ew.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- For vegetarian versions, substitute fish sauce with vegetarian fish sauce or soy sauce and oyster sauce with vegetarian mushroom oyster sauce; add around 2 cups mixed vegetables such as carrots, broccoli, zucchini, bell peppers, and onions.
