Pad See-ewe Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate and lay them flat. If using dried wide rice noodles, soak according to package instructions until pliable but still slightly firm, then drain and pat dry. Cut into broad 8–10-inch lengths if needed so pieces are manageable in the wok.

Make sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, palm sugar, and water until sugar dissolves. Taste — the sauce should be visibly brown, slightly sweet and savory. Adjust sugar or soy to preference.

Prep vegetables

Peel and julienne the carrot into thin matchsticks so they cook quickly (about 1 cup). Cut broccoli into small florets (about 1 cup). Trim and cut scallions into 1.5-inch lengths. Mince garlic finely.

Par-cook broccoli (optional)

If your broccoli is thick or you prefer it tender-crisp, blanch florets in boiling water for 30–45 seconds, then plunge into ice water to stop cooking. Drain well. This ensures even cooking during the fast stir-fry.

Cook eggs

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add beaten eggs (beat lightly with a pinch of salt and pepper) and swirl to make a thin omelet. Cook until set but still tender, then transfer to a cutting board, roll or fold, and slice into wide strips. Set aside.

Stir-fry aromatics & vegetables

Wipe wok if needed, then return to high heat. Add remaining 2 tablespoons neutral oil and let it get very hot but not smoking. Add minced garlic and stir-fry 8–10 seconds until fragrant. Add carrots and stir-fry 30–45 seconds. Add broccoli florets and continue to stir-fry 30–60 seconds until vegetables are bright and nearly tender-crisp.

Combine noodles and sauce

Push vegetables to one side of the wok. Add the prepared noodles to the center and let them sit 10–15 seconds to get some contact with the hot surface (this helps slightly char/stick and develop flavor). Pour the sauce evenly over noodles, then toss gently with tongs or a spatula to coat. If the noodles are clumping, add a splash (1–2 tbsp) of water to help loosen and continue tossing.

Finish dish

Add the sliced egg and scallion pieces to the wok. Toss everything together for 20–30 seconds so the scallions soften slightly and the egg warms through. Taste and season with salt and white pepper if needed. Drizzle sesame oil (optional) and give one final toss.

Serve

Transfer Pad See-Ewe to a serving plate. Serve immediately with optional lime wedges, crushed chili, or extra soy on the side.