Pad See Eww Vegetable Recipe

Prepare noodles

If using fresh wide rice noodles, separate any clumped pieces gently with your hands. If using refrigerated or frozen noodles, loosen them by running under warm water until pliable, then drain well. If noodles are very thickly stuck, briefly microwave covered with a damp towel for 20–30 seconds and separate.

Make sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and 2 tablespoons water until the sugar dissolves. Taste — the sauce should be savory with a hint of sweetness and noticeably darker from the dark soy. Set aside.

Prep vegetables

Trim broccoli into small bite-size florets. Julienne the carrot into thin matchsticks. Separate bok choy leaves and, if stems are thick, slice stems thinly so they cook quickly. Cut scallions into 2-inch lengths, keeping whites and greens together.

Blanch firmer vegetables (optional but recommended)

Bring a pot of water to a boil. Add broccoli and carrot for 30–45 seconds until bright and slightly tender. Remove with a slotted spoon into a bowl of cold water to stop cooking, then drain well. This step shortens stir-fry time and prevents overcooking.

Heat pan

Heat a large wok or heavy skillet over high heat until very hot (a few minutes). Add neutral oil and swirl to coat.

Aromatics

Add minced garlic and the white parts of the scallions to the hot oil. Stir-fry 15–20 seconds until fragrant but not browned.

Cook vegetables

Add the blanched broccoli and carrot plus bok choy stems (if you blanched, drain them well before adding). Stir-fry on high heat 1–2 minutes to reheat and slightly char the edges. Add bok choy leaves and scallion greens and stir-fry another 30–45 seconds until leaves wilt.

Add noodles and sauce

Push vegetables to the sides of the wok to create a small well in the center. Add the prepared rice noodles and pour the sauce evenly over the noodles. Toss everything together with tongs or two spatulas, pressing gently so noodles make good contact with the hot pan; this helps produce the characteristic slight char. Stir-fry 1–2 minutes until noodles are heated through and have absorbed the sauce.

Season and finish

Sprinkle white or black pepper and salt (adjust to taste). Drizzle sesame oil, toss briefly to combine. If the pan seems dry and noodles are sticking, add 1–2 tablespoons water gradually to loosen and help distribute sauce.

Plate and garnish

Transfer Pad See Eww to serving plates. Sprinkle toasted sesame seeds if using and serve with lime wedges on the side for optional brightness.