# Authentic Thai Pad See Ew ผัดซีอิ้ว

Authentic Thai Pad See Ew ผัดซีอิ้ว takes 30 min (20 min prep, 10 min cooking) and serves 2.

Recipe by hot-thai-kitchen.com · original: https://hot-thai-kitchen.com/pad-see-ew/  
Cuisine: Thai · Dish: Noodles, Stir-fries  
On Meez: https://meezenplace.app/recipes/authentic-thai-pad-see-ew-recipe (with step-by-step Cook Mode)

Chewy-tender fresh wide rice noodles are stir fried with a savory sauce and crunchy Chinese broccoli. There's a reason pad see ew is a cult favorite, and a personal favourite street food dish of mine!

## Ingredients (serves 2)

- 8 oz (225 g) protein of your choice, thinly sliced (see note 1)
- 2 tsp (10 ml) soy sauce for marinating meat, omit if using shrimp or tofu
- ¼ tsp (1 ml) sugar
- 4 cloves garlic, chopped
- 1 lb (450g) fresh wide rice noodles (ho fun noodles), store bought or make your own (see note 2)
- 4 tsp granulated sugar
- Optional condiment but highly recommended: chili vinegar (prik nam som)
- 1 tbsp (15 ml) soy sauce
- 1½ tsp (7.5 ml) Golden Mountain sauce, or sub Maggi Seasoning
- 2 tsp (10 ml) Thai black soy sauce (see note 3)
- 2 large eggs
- 4–6 stalks (150 g) Chinese broccoli, aka gai lan, stems thinly sliced on a bias, leaves roughly chopped
- ground white pepper, to taste
- 2 tbsp (30 ml) oyster sauce
- 1½ tsp (7.5 ml) fish sauce
- 3–4 Tbsp (45-60 ml)vegetable oil

## Steps

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

## 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.