Pad Si Ew Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate any stuck pieces and loosen into a single layer. If using dried wide rice noodles, soak or cook according to package instructions until pliable but not mushy, then drain and set aside. If noodles are in large sheets, cut into 8–10 cm (3–4 inch) lengths.

Make sauce

Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water or stock in a small bowl. Stir until sugar dissolves. Taste — sauce should be savory with a hint of sweetness; adjust fish sauce or sugar to preference.

Prep vegetables & aromatics

Trim Chinese broccoli: separate leaves from thicker stems and slice stems thin on the diagonal so they cook quickly. Peel and thinly slice or mince the garlic. Lightly beat the eggs and set scallions aside if using.

Heat wok or large skillet

Place a sturdy wok or large skillet over high heat until very hot (but not smoking). Add 1 tablespoon neutral oil and swirl to coat.

Aromatics

Add the garlic and stir-fry for about 10–15 seconds until fragrant and just turning golden — be careful not to burn.

Cook Chinese broccoli stems

Add the sliced gai lan stems first and stir-fry for 30–45 seconds until they begin to soften. Add the leafy portions and continue to toss for another 20–30 seconds. Remove vegetables from the wok and set aside (they should be bright green and slightly crisp).

Scramble eggs

Add remaining 1 tablespoon oil to the hot wok. Pour in beaten eggs, swirl to create a thin omelet, let set briefly, then scramble quickly and break into large pieces. Push eggs to the side of the wok.

Add noodles & sauce

Add the prepared noodles to the wok. Pour the sauce mixture evenly over the noodles. Using tongs or a spatula, toss and flip the noodles so the sauce coats them evenly. If noodles are sticking together, splash a little additional water or stock (1–2 tablespoons) to help loosen them.

Combine with vegetables & finish

Return the cooked Chinese broccoli to the wok and gently toss with the noodles and eggs for 30–60 seconds until everything is heated through and the sauce is mostly absorbed. Add dark soy only as needed for color — avoid over-darkening. Drizzle sesame oil (optional) and toss once.

Adjust seasoning & serve

Taste and adjust seasoning with an extra teaspoon of fish sauce or pinch of sugar if desired. Transfer to plates and garnish with sliced scallions if using. Serve immediately while hot.