📝 About This Recipe
Transport your kitchen to the bustling night markets of Bangkok with this authentic Pad See Ew. Known as 'Stir-Fried Soy Sauce Noodles,' this dish is defined by its signature 'wok hei'—a charred, smoky aroma that perfectly complements the chewy wide rice noodles and crisp Chinese broccoli. It is a comforting, savory-sweet masterpiece that balances tender protein and silky eggs in a rich, caramelized glaze.
🥗 Ingredients
The Noodles and Protein
- 1 lb Fresh Wide Rice Noodles (Sen Yai style, separated gently to avoid tearing)
- 200 grams Chicken Breast or Flank Steak (thinly sliced against the grain)
- 2 cups Chinese Broccoli (Gai Lan) (stems sliced thin on a diagonal, leaves cut into 2-inch pieces)
- 2 large Eggs (at room temperature)
The Stir-Fry Sauce
- 2 tablespoons Dark Soy Sauce (for color and deep molasses flavor)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 2 tablespoons Oyster Sauce (Thai brand preferred)
- 1 tablespoon Golden Cane Sugar (to balance the salt)
- 1 teaspoon White Vinegar (to brighten the flavors)
- 1 tablespoon Water (to thin the sauce slightly)
Aromatics and Oil
- 3 cloves Garlic (finely minced)
- 3 tablespoons Neutral Oil (such as canola or grapeseed; high smoke point is essential)
- 1/2 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
Prepare the noodles: If using fresh refrigerated noodles, microwave them for 30-60 seconds until they are pliable. Gently separate the layers so they don't clump in the wok.
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2
Whisk the sauce: In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sugar, vinegar, and water. Stir until the sugar is mostly dissolved.
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3
Heat your wok or a large heavy-bottomed cast iron skillet over high heat until it begins to smoke slightly. This high heat is crucial for the 'char'.
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4
Add 1 tablespoon of oil and swirl to coat. Add the sliced protein and sear for 1-2 minutes until browned and just cooked through. Remove the protein from the wok and set aside.
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5
Add another tablespoon of oil to the wok. Toss in the sliced Chinese broccoli stems first (as they take longer) for 1 minute, then add the leaves and stir-fry until just wilted. Remove and set aside with the protein.
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6
Clean any burnt bits from the wok. Add the remaining tablespoon of oil and the minced garlic. Sauté for only 10 seconds until fragrant—do not let it burn.
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7
Push the garlic to the side and crack the eggs into the center. Scramble them quickly until they are 80% set.
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8
Add the rice noodles immediately on top of the eggs. Pour the prepared sauce over the noodles.
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9
Using a wide spatula, gently toss the noodles to coat them in the sauce and eggs. Spread the noodles out against the surface of the hot wok.
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10
Let the noodles sit undisturbed for 30-45 seconds. This allows the sugar in the sauce to caramelize and creates those sought-after charred brown spots.
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11
Add the cooked protein and Chinese broccoli back into the wok. Toss everything together for another 30 seconds to heat through.
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12
Dust the dish with the white pepper and give it one final toss. Turn off the heat immediately to prevent the noodles from becoming mushy.
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13
Plate the Pad See Ew immediately while steaming hot, ensuring a good mix of charred noodles, greens, and protein in every serving.
💡 Chef's Tips
Use 'Sen Yai' fresh noodles if possible; if using dried, soak them in lukewarm water until flexible but still firm before frying. Don't overcrowd the pan! If cooking for more than two people, cook in batches to maintain the high heat necessary for charring. Dark soy sauce is essential for the color; if you only have light soy sauce, the dish will be pale and lack the deep caramel notes. Ensure your Chinese broccoli is completely dry after washing, as excess water will steam the noodles instead of frying them. If you can't find Chinese broccoli, Broccolini or even thick-stemmed spinach makes a great substitute.
🍽️ Serving Suggestions
Serve with a side of 'Prik Nam Pla' (sliced chilies in fish sauce) for an extra salty-spicy kick. A squeeze of fresh lime juice over the top can help cut through the richness of the soy sauce. Pair with a cold Thai iced tea to balance the savory heat and smoky flavors. Serve alongside a light cucumber salad with a rice vinegar dressing to provide a refreshing crunch. For an authentic touch, provide a small dish of dried chili flakes and sugar on the side for guests to customize their flavor profile.