Description
Delicious pad see ew showcases classic Thai street noodle magic with wide rice ribbons dancing through rich soy-kissed sauce. Savory ingredients blend seamlessly, delivering authentic Bangkok street flavor you’ll crave again and again.
Ingredients
Scale
- 8 oz (226 g) chicken, beef, or shrimp, thinly sliced
- 8 oz (226 g) wide rice noodles (fresh or dried soaked per package instructions)
- 1 egg, lightly beaten
- 2 tbsps vegetable oil
- 2 cloves garlic, minced
- 1 cup Chinese broccoli (Gai Lan), cut into 2-inch pieces (or regular broccoli, bok choy, or kale)
- 2 tablespoons dark soy sauce (adds color & depth)
- 1 tablespoon light soy sauce (for saltiness)
- 1 tablespoon oyster sauce (adds richness)
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon cornstarch (for tender meat, optional)
- 1 teaspoon sugar
- ½ teaspoon white vinegar (balances flavors, optional)
- ¼ teaspoon white pepper
Instructions
- Noodle Preparation: Soak dried noodles in warm water until flexible, then drain. For fresh noodles, gently separate strands to prevent clumping.
- Protein Marinade: Coat protein with soy sauce and cornstarch, allowing 10 minutes for flavor absorption.
- Sauce Creation: Combine dark and light soy sauces, oyster sauce, fish sauce, sugar, vinegar, and white pepper in a small bowl; set aside this flavor-packed liquid.
- Wok Ignition: Heat wok or large skillet to high temperature, adding oil to create a searing cooking surface.
- Protein and Egg Technique: Rapidly stir-fry marinated protein until cooked, then set aside. Crack egg into the same pan, scrambling until barely set, pushing to one side.
- Aromatic Infusion: Introduce minced garlic, allowing its essence to release briefly.
- Noodle Integration: Add prepared noodles and premixed sauce, executing swift, precise movements to ensure complete coating and flavor distribution.
- Vegetable Incorporation: Toss in Chinese broccoli, stirring vigorously for 1-2 minutes until leaves begin to wilt.
- Final Fusion: Reunite protein with noodle mixture, stirring comprehensively to meld flavors and ensure even heating.
- Serving Presentation: Plate immediately, offering optional garnishes like chili flakes, lime wedges, or pickled chili vinegar to enhance the culinary experience.
Notes
- Choose Authentic Noodles: Select fresh wide rice noodles or rehydrate dried rice noodles precisely to achieve the classic chewy texture without mushiness.
- Control Wok Heat: Maintain extremely high heat throughout cooking to create signature “wok hei” flavor and prevent noodles from becoming soggy or sticking.
- Prep Before Cooking: Organize all ingredients beforehand since stir-frying happens rapidly and requires quick, continuous movement without pause.
- Customize Protein Options: Easily substitute protein with tofu, chicken, beef, or shrimp while maintaining the fundamental sauce and cooking technique for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 3
- Calories: 500
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg