N2 Pad See Ew Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate any clumped pieces and set aside at room temperature. If using dried wide rice noodles, soak or boil according to package instructions until pliable but not mushy, drain, and toss with a splash (about 1 tsp) of neutral oil to prevent sticking.

Mix sauce

In a small bowl, combine light soy sauce (3 tbs), dark soy sauce (1 tbs), oyster sauce (2 tbs), sugar (1 tsp) and ground white pepper (1 tsp). Stir until sugar dissolves. Taste and adjust: the sauce should be savory with a slightly sweet balance and visibly darker from the dark soy.

Prep Chinese broccoli

Wash Chinese broccoli thoroughly. Trim ends if needed and cut into 2–3 inch lengths. If stems are thick, slice them lengthwise so they cook through at the same rate as leaves.

Cook eggs

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Crack in the 2 eggs, season lightly with a pinch of salt, and scramble quickly until just set but still soft. Push eggs to one side of the wok (or remove to a plate) and add the remaining 1 tablespoon oil.

Sauté garlic and greens

Add minced garlic to the hot oil and stir-fry for about 10–15 seconds until fragrant but not browned. Add the Chinese broccoli stems first and stir-fry 30–45 seconds, then add the leaves and continue to stir-fry 30–45 seconds until stems are bright and tender-crisp. If the pan is too dry and the greens are not cooking, add 1–2 tablespoons water to help steam them briefly.

Combine noodles and sauce

Push the greens to one side of the wok. Add the prepared noodles to the center (if clumped, loosen by folding with spatula). Pour the mixed sauce evenly over the noodles. Using tongs or a spatula, toss and fold quickly to coat noodles and heat through. Maintain high heat so noodles sear slightly — this gives characteristic char spots. If the pan seems dry and noodles are sticking before coating, add 1–2 tablespoons hot water or a little more oil.

Finish with egg

Once noodles are evenly coated and hot (about 1–2 minutes), fold the cooked egg back through the noodles and greens so it distributes. Toss briefly just to combine and warm the egg.

Final touches

Drizzle sesame oil over the noodles and toss once. Taste and adjust seasoning with extra light soy or dark soy if needed. If using chili flakes or extra white pepper, sprinkle to taste. Serve immediately with lime wedges on the side if desired.