Pad Se Ew Recipe

Prepare noodles

If using fresh wide rice noodles, separate any large clumps gently with your hands. If they're refrigerated and stiff, briefly microwave for 10–15 seconds or steam for 1–2 minutes to loosen. If using dry or frozen noodles, cook or thaw per package instructions, then drain and set aside, keeping them slightly damp to prevent tearing.

Blanch Chinese broccoli

Bring a medium pot of water to a rolling boil with a pinch of salt. Add the Chinese broccoli and blanch for 30–45 seconds until bright green and just tender. Remove and immediately plunge into iced water to stop cooking. Drain and set aside.

Mix sauce

In a small bowl, combine thick dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper, and fish sauce (if using). Stir until sugar dissolves. Taste — the sauce should be bold and slightly sweeter than a regular soy blend because thick soy provides color and mild sweetness.

Cook protein (optional)

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add the sliced protein in a single layer, season lightly with a pinch of salt, and stir-fry until just cooked through (about 1–2 minutes for shrimp/tofu, 2–3 minutes for thin chicken/pork). Transfer protein to a plate and keep warm.

Scramble eggs

Wipe the wok quickly, return to high heat, add 1 tablespoon oil and the minced garlic. Sauté garlic 10–15 seconds until fragrant but not browned. Push garlic to the side, add the two eggs, scramble quickly until just set but still moist, then push eggs to the side or transfer to a plate with the cooked protein.

Stir-fry noodles

Add remaining 1 tablespoon oil to the hot wok. Add the prepared noodles in a single layer as much as possible; let them sit 15–20 seconds to pick up some char (this gives the characteristic smoky flavor). Toss and stir-fry to separate, 30–45 seconds.

Combine and season

Return the cooked protein and eggs to the wok with the noodles. Pour the prepared sauce evenly over the noodles. Toss vigorously, using tongs or two spatulas, so the thick soy coats the noodles and gives a deep brown color. Continue stir-frying 1–2 minutes until noodles absorb the sauce and some edges develop light char. If noodles look dry, add 1–2 teaspoons water.

Add Chinese broccoli

Fold in the blanched Chinese broccoli and toss just until heated through (30–45 seconds). Taste and adjust seasoning with a splash more light soy for saltiness or a pinch more sugar if needed.

Throughout cooking, keep the heat high and move quickly so ingredients sear rather than steam. The thick soy provides color; use the light soy and optional fish sauce to balance saltiness. If you prefer less sweetness, reduce the thick soy by 1/2 tablespoon and increase light soy by 1/2 tablespoon.

Transfer Pad Se Ew to serving plates. Serve immediately with lime wedges and optional crushed chili or chili vinegar for diners to add to taste.