Pad See Ew

Nutrition · per serving

Steps

1. 1

   Separate the fresh rice noodles gently with your fingers so they are loose but not broken. Slice the Chinese broccoli stems thinly on the diagonal and cut the leaves into large pieces, keeping stems and leaves together. In a small bowl, mix the sweet soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water until the sugar dissolves.

   250 g fresh wide rice noodles180 g Chinese broccoli (gai lan)2 tbsp sweet soy sauce1 tbsp light soy sauce1 1/2 tbsp oyster sauce1 tsp fish sauce1 tsp white sugar1/4 tsp ground white pepper1 tbsp water
2. 2

   Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the neutral oil, swirl to coat, then add the pork in a single layer. Stir-fry for 1-2 minutes until just cooked and lightly browned at the edges. Push the pork to one side.

   2 tbsp neutral oil150 g pork loin, thinly sliced
3. 3

   Add the remaining 1 tbsp oil and the chopped garlic. Stir for about 10 seconds until fragrant but not browned. Crack in the eggs and let them set for a few seconds, then scramble lightly until softly cooked.

   2 tbsp neutral oil3 cloves garlic, finely chopped2 large egg
4. 4

   Add the Chinese broccoli and stir-fry for 1 minute, starting with the stems against the hottest surface. The stems should brighten and the leaves should just begin to wilt.

   180 g Chinese broccoli (gai lan)
5. 5

   Add the noodles and the sauce. Toss and stir-fry for 2-3 minutes, using a spatula to lift and turn rather than aggressively stirring so the noodles stay intact. Let the noodles sit against the hot pan for short bursts to develop the characteristic light char. Cook until the sauce is absorbed, the noodles are evenly brown and glossy, and the broccoli is tender-crisp.

   250 g fresh wide rice noodles2 tbsp sweet soy sauce1 tbsp light soy sauce1 1/2 tbsp oyster sauce1 tsp fish sauce1 tsp white sugar1/4 tsp ground white pepper1 tbsp water
6. 6

   Serve immediately while hot. Pad See Ew is best eaten straight from the wok, when the noodles are still soft and smoky.

Origin & History

Pad See Ew is a beloved Thai street-food noodle dish influenced by Chinese stir-frying techniques and the use of soy sauces. Its name means roughly 'fried with soy sauce,' and it is especially popular as a quick, satisfying one-pan meal throughout Thailand.