Pad See Ew (Thai Stir Fried Noodles)
This popular Thai stir-fried noodle is made with wide rice noodles, soy sauce, eggs, and Chinese broccoli caramelized in a hot wok
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Servings: 2
Calories: 1573kcal
Equipment
Ingredients
Stir-Fry Ingredients
- 1 pound (16 oz) fresh wide rice noodles gently separated so they are not ripped
- 2 tablespoon neutral oil
- 5 cloves garlic minced
- 4 stalks Chinese broccoli (gai lan) sliced thinly diagonally
- 3 large eggs
- 8 oz shrimp peeled and de-veined or protein of your choice (thinly sliced beef, pork, tofu)
- Pinch of salt to taste
Sauce Ingredients
- 3 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1.5 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon water
- Dash of ground white pepper
Instructions
- In a small bowl, whisk together soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar, water, and white pepper until well combined.
- Heat 1 tablespoon oil in a large wok or nonstick pan over medium-high heat. Add the shrimp (or protein of choice) and stir-fry until just cooked through. Remove and set aside.
- Add another tablespoon of oil to the pan. Stir-fry the garlic and Chinese broccoli until just tender, about 1-2 mins. Push to the side of the pan, crack in the eggs, and scramble until mostly set.
- Add the fresh rice noodles and pour in the sauce. Toss everything gently to coat the noodles evenly, about 1-2 mins, and noodles are slightly charred. When noodles are nearly done, add back protein, add a pinch of salt to taste, and toss everything until mixed together. Transfer to a plate and enjoy.
Nutrition
Calories: 1573kcal | Carbohydrates: 404g | Protein: 90g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 856mg | Sodium: 8465mg | Potassium: 1235mg | Fiber: 8g | Sugar: 15g | Vitamin A: 787IU | Vitamin C: 8mg | Calcium: 366mg | Iron: 9mg