Pad See Ew

Pad See Ew is a smoky, wok-charred stir-fried noodle dish coating wide rice noodles in a savory-sweet dark soy sauce glaze with Chinese broccoli and egg. The key flavor comes from "wok hei" — the caramelized char you only get from a screaming-hot wok and minimal stirring.

By YumYum Editorial · Thai

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 1 lb fresh wide rice noodles (sen yai), separated
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 lb sliced chicken breast, beef, or pork
• 2 eggs
• 3 cups Chinese broccoli (gai lan), stems and leaves separated
• 3 tbsp dark soy sauce
• 2 tbsp regular soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1/2 tsp white pepper

Instructions

1. If using fresh refrigerated rice noodles, gently separate the sheets by hand and microwave briefly or steam to make them pliable — cold noodles tear easily.
2. Heat 1 tbsp oil in a wok over high heat until just smoking.
3. Add garlic and sliced protein, stir-frying until nearly cooked through, 2-3 minutes; push to one side.
4. Crack eggs into the empty side of the wok, scrambling briefly, then mix with the protein.
5. Add the Chinese broccoli stems first, stir-frying 1 minute, then add the leaves.
6. Push everything aside, add remaining oil, then add the noodles directly to the hot wok surface.
7. Pour dark soy sauce, regular soy sauce, oyster sauce, and sugar directly over the noodles and let them sit undisturbed for 30-45 seconds to char slightly before tossing.
8. Toss everything together vigorously, allowing some noodles to catch and caramelize against the wok, about 2-3 minutes total.
9. Season with white pepper, taste, and adjust with more soy sauce if needed.
10. Serve immediately while the noodles are hot and smoky.