🎼 Perfect partnerFall Harvest Grain Bowl
🍔 ⏱️ 1h 10m
Oven + stovetop — no fighting over heatShares 6 ingredients (vegetable, vinegar, garlic)
👨🍳 Instructions
✨ Meez Magic · 12 steps → 25 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Thinly slice the protein of your choice
2
Chop the garlic cloves
3
Thinly slice the Chinese broccoli stems on a bias and roughly chop the leaves
4
Mix together the meat, soy sauce, and sugar
5
If your meat is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier, then mix well
6
If noodles are stuck together, peel them apart into individual strands
7
Divide noodles into individual portions, 8 oz (225 g) of noodles per portion, as you will cook one portion at a time
8
Combine all sauce ingredients together and stir to mix well
9
Divide the sauce evenly into individual portions, each portion being 2 Tbsp + 1 tsp (35 ml)
10
Heat 1 Tbsp (15 ml) of the oil in a well-seasoned wok or a large cast iron skillet over high heat
11
When hot, add all of the protein and spread it out into a single layer
12
Let the meat sear until browned on the underside, then toss until fully cooked
13
Remove the protein from the pan and set aside
14
In the same wok, with the heat still off, add 1½ Tbsp (22 ml) oil and 1 portion of the garlic, then turn the heat on to medium-high; stir until the smallest bits of garlic start to turn golden
15
Add the egg, break the yolk, let it set just about halfway, then scramble briefly
16
Add the Chinese broccoli and toss to coat it in the oil, about 10-15 seconds
17
Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 tsp of sugar
18
Turn the heat up to high and toss to coat the noodles evenly in the sauce, being careful not to let your spatula cut the noodles
19
Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred
20
Flip or toss the noodles and let them sit again to char the other side, flipping a couple more times if you wish for more toasting
21
Add 1 portion of the cooked protein back into the pan without adding any accumulated meat juices, and toss briefly to mix
22
Turn off the heat
23
Plate the noodles
24
Quickly wipe the pan clean with paper towel and cook the next serving
25
When serving, sprinkle with some ground white pepper and serve with chili vinegar
🎉
You're all done!
Enjoy your authentic thai pad see ew ผัดซีอิ้ว — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Prep IngredientsMise en place makes cooking easier
- Slice the ProteinSlice against the grain for tenderness
- Chop GarlicMince finely for even flavor
- Slice Chinese BroccoliBias cuts cook more evenly
- Marinate the MeatLet it sit a few minutes to absorb flavor
- Add Water If LeanSkip this if using fatty cuts or shrimp
- Watch out · Separate the NoodlesHandle gently so noodles don't tear
- Portion the NoodlesCooking one portion at a time prevents clumping
Swaps, storing and making ahead
Good to know
Swaps
No fresh wide rice noodles? Look for frozen ho fun noodles and thaw before separating into strands.
Storing it
Refrigerate leftovers in an airtight container for 1–2 days. Reheat in a hot wok or skillet until steaming hot; the noodles will be softer than fresh.
Making it ahead
The protein can be sliced and marinated, the garlic chopped, and the sauce mixed up to a day ahead and kept covered in the fridge until ready to stir fry.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
