Pad See Ew
Ingredients
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- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 1/2 tbsp oyster sauce
- 2 tsp fish sauce
- 1 1/2 tsp sugar
- 2 tbsp water
- 8 ounces pork – thinly sliced
- 14 ounces fresh wide rice noodles – separated
- 6 ounces chinese broccoli – stems and leaves separated, cut into 1-inch pieces
- 2 eggs eggs
- 3 cloves garlic – finely chopped
- 3 tbsp neutral oil
- 1/4 tsp white pepper – ground
- white vinegar – for serving
Instructions
1. In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar dissolves; set the sauce aside.
2. If the fresh wide rice noodles are stuck together, gently separate them by hand. If needed, warm briefly (10–20 seconds in the microwave) just until pliable; avoid overheating so they don’t break.
3. Heat a wok or large skillet over high heat until very hot, 1–2 minutes. Add 2 tbsp of the neutral oil and swirl to coat.
4. Add the garlic and stir-fry until fragrant, 10–15 seconds.
5. Add the pork and stir-fry until just opaque on the outside, 1–2 minutes.
6. Add the chinese broccoli stems and cook, stirring, until crisp-tender, 45–60 seconds. Add the leaves and toss until just wilted, about 30 seconds.
7. Push everything to one side of the wok. Add the remaining 1 tbsp neutral oil to the empty side, crack in the eggs, and scramble just until softly set, 30–45 seconds. Fold the eggs into the pork and greens.
8. Add the rice noodles, then pour the sauce around the edges of the wok and over the noodles. Toss gently to coat everything evenly.
9. Spread the noodles into an even layer and let them sear undisturbed to develop smoky char, 45–60 seconds. Toss, then spread again and sear another 45–60 seconds, until some noodle edges are browned and lightly charred.
10. Sprinkle in the white pepper, toss to combine, and taste; the noodles should be balanced salty-sweet with a hint of smoke. Serve immediately with white vinegar on the side for drizzling at the table.
Pad See Ew is a Thai stir-fried noodle dish built on wide, tender rice noodles that are seared until lightly charred, giving them a deep, smoky aroma known as wok hei. The flavors are a balanced triad of salty, sweet, and savory, driven by a blend of light soy, dark soy, oyster sauce, and a touch of sugar. Chinese broccoli adds a pleasantly bitter crunch that contrasts with soft noodles, while egg and a sprinkle of white pepper round out the comfortingly rich profile.
Rooted in the Thai-Chinese culinary exchange, Pad See Ew shares lineage with Cantonese chow fun but evolved on Thai street carts to suit local tastes. Vendors adapted the seasoning palette with Thai light and dark soy sauces, fish sauce, and the customary table splash of vinegar. Today it is a staple of Thai street food culture and neighborhood eateries alike, prized for its speed, satisfying texture, and unmistakable wok-charred character.