Pad See Ew Recipe

Name: KHON Thai Kitchen by Seedas Pad See Ew Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 oz dried wide rice noodles (sen yai) or fresh wide rice noodles; 2 tbs dark soy sauce; 1.5 tbs light soy sauce; 1.5 tbs oyster sauce; 1 tsp fish sauce; 1 tsp granulated sugar; 2 tbsp warm water; 10 oz Chinese broccoli (gai lan), stems trimmed and cut into 2–3 inch lengths, leaves left whole or halved if large; 3 cloves garlic cloves, finely minced; 1 tsp fresh ground white or black pepper; 2 large eggs; 8 oz thinly sliced chicken thigh, pork shoulder, beef flank, or tofu (optional); 2 tbsp neutral oil (vegetable, canola, or peanut oil); 0.5 tsp sesame oil (optional); 2 wedges lime wedges (optional, for serving); 1 tsp chili flakes or nam prik pao (optional)

Inspired by KHON Thai Kitchen by Seeda

Time35m

Serves3

Flat noodles stir-fried with egg and Chinese broccoli in a special mixed soy sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Noodles & Sauce

12 oz dried wide rice noodles (sen yai) or fresh wide rice noodles

2 tbs dark soy sauce

1 1/2 tbs light soy sauce

1 1/2 tbs oyster sauce

1 tsp Fish sauce

1 tsp granulated sugar

2 tbsp warm water

Produce & Aromatics

10 oz Chinese broccoli (gai lan), stems trimmed and cut into 2–3 inch lengths, leaves left whole or halved if large

3 cloves garlic cloves, finely minced

1 tsp fresh ground white or black pepper

Proteins & Eggs

2 Large eggs

8 oz thinly sliced chicken thigh, pork shoulder, beef flank, or tofu (optional)

Oils & Garnish

2 tbsp neutral oil (vegetable, canola, or peanut oil)

1/2 tsp sesame oil (optional)

2 wedges lime wedges (optional, for serving)

1 tsp chili flakes or nam prik pao (optional)

Method

Noodles & Sauce

Prepare noodles

If using dried wide rice noodles, soak them in warm water for 20–30 minutes until pliable but not falling apart; drain and separate gently. If using fresh noodles, loosen gently with your hands and separate any clumps.

Make sauce

In a small bowl whisk together dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar and warm water until sugar dissolves. Taste — the sauce should be savory with a slightly sweet balance. Adjust to preference.

Produce & Aromatics

Trim and cut the gai lan stems into 2–3 inch lengths; keep leaves whole or halve large leaves. Rinse and drain thoroughly so they are mostly dry (excess water will cause oil to splatter). Mince garlic and set aside.

Proteins & Eggs

If using protein, season lightly with a pinch of salt and a little white pepper. Beat the eggs lightly in a small bowl and set aside.

Stir-fry and assembly

Heat a large wok or heavy skillet over high heat until very hot (smoking slightly). Add 1 tablespoon neutral oil and swirl to coat.

Add the optional sliced protein in a single layer and stir-fry until mostly cooked through, about 1–2 minutes depending on thickness. Push the protein to the side of the wok or remove and set aside if the wok is crowded.

Add remaining 1 tablespoon oil to the wok. Add minced garlic and stir for 10–15 seconds until fragrant but not burned.

Add the gai lan stems first and stir-fry 30–45 seconds, then add the leaves and continue to stir-fry until bright green and just tender, about 30–60 seconds more. Push the vegetables to the side.

Pour the beaten eggs into the cleared hot center of the wok. Let them sit briefly 10–15 seconds, then scramble gently until mostly set but still slightly soft.

Add the drained noodles on top of the eggs and vegetables. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and press the noodles into the hot surface to get a little charring and to help the sauce coat them evenly. Stir-fry quickly for 1–2 minutes until noodles are heated through and sauce is absorbed. If you removed the cooked protein, add it back now and toss to combine.

Taste and adjust seasoning: add a splash more light soy for saltiness or a pinch more sugar if needed. Remove from heat and drizzle sesame oil if using. Sprinkle ground pepper and toss once more.

Transfer to plates, serve immediately with lime wedges and optional chili on the side.