Pad See Ew

A quick and satisfying Thai stir-fried noodle dish made with egg noodles and your choice of protein and veggies.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 400

Main Ingredients

8 oz egg noodles Fresh or dried, cooked and drained.
1 lb protein (chicken thighs, shrimp, tofu, or thin sliced beef) Choose your preferred protein.
2 cups Chinese broccoli (or any greens like bok choy or kale) Can substitute with regular broccoli or spinach.
2-4 cloves garlic, minced Adjust to taste.
1-2 pcs egg Scrambled in the pan.
2 tbsp oil (neutral oil like avocado or canola) For cooking.

Sauce Ingredients

3 tbsp dark soy sauce For color and flavor; can substitute with regular soy sauce and extra sugar.
2 tbsp oyster sauce For savory sweetness; substitute with mushroom oyster sauce for vegetarian option.
1 tbsp sugar Brown sugar is recommended.
1 tbsp vinegar or lime A splash to brighten flavors.
1 tsp fish sauce (optional) For added depth; skip if preferred.

Preparation

Mix the sauce: In a small bowl, stir together dark soy sauce, oyster sauce, sugar, and vinegar or lime. Adjust to taste.
Cook the egg noodles: Boil them just until tender, then drain and rinse quickly with cool water to stop the cooking.

Cooking

Heat a wok or large pan until hot. Add oil and then your chosen protein. Sear without stirring for a minute to let it brown. Remove the protein to a plate.
Add more oil if necessary, crack in the eggs, and scramble gently until they are soft curds.
Add minced garlic and your greens. Stir for a minute until just wilted.
Return the cooked noodles and protein to the pan.
Pour in the sauce and toss everything together. Spread the noodles out and let them sit for 20-30 seconds to develop a char before tossing again.

For best results, do not overcrowd the pan while cooking. If doubling the recipe, consider cooking in batches to avoid steaming.