Chewy rice noodles stir fried in a savory sauce with scrambled eggs and veggies. This quick and easy egg pad see ew is ready in 20 minutes with simple ingredients. A great main dish or meal for the Thai food lovers!
Jump to:
This recipe for pad see ew features eggs as the star protein, Chinese broccoli, and garlic stir-fried with fresh rice noodles in a slightly sweet and savory sauce.
It was inspired by the classic Pad See Ew, which contains eggs plus another protein, like chicken, pork, or beef. I love making this version when I'm not too keen on eating meat, but I need to eat protein.
Furthermore, pad see ew is a popular street food sold at many street vendors in Thailand or at Thai restaurants. In translation, "pad" means "stir-fry" and "see ew" means "soy sauce".
This simple Thai dish is packed with umami flavor and it's one of my favorite noodle dishes ever!
Why you'll love this recipe:
- ready in 20-minutes!
- a great meal for busy weeknights.
- made with simple ingredients in one-pan.
- fantastic for the whole family, including kids, as it's not spicy.
- restaurant-quality!
Ingredients & Substitutes
Please scroll down to the recipe card below for exact measurements.
- Fresh Wide Rice Noodles: these are usually sold in the refrigerated section of Asian supermarkets, either pre-sliced into noodles or as large sheets you can cut into 1.5-inch-wide strands. Or substitute with dry wide rice noodle sticks (about 10 mm wide) and see recipe card for further instructions.
- Chinese Broccoli (aka Gai-Lan): or substitute with bok choy, yu choy sum or broccolini.
- Large Eggs: or substitute with sliced chicken, steak, pork shoulder or extra-firm tofu.
- Mung Bean Sprouts (optional): authentic pad see ew does not contain this but I like adding it for the perfect balance in crunch and for more fiber.
- Garlic
- Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
Noodle Sauce
- Oyster Sauce: or substitute with vegetarian stir-fry sauce, which doesn't contain oysters.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce, tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Dark Soy Sauce: or substitute with dark mushroom soy sauce or regular soy sauce.
- White Vinegar or Rice vinegar: or substitute with apple cider vinegar.
- White Granulated Sugar: or substitute with cane sugar, palm sugar or brown sugar.
- Water: cold or room temperature.
Note: The Asian market will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Wash the Chinese broccoli well to remove any hidden dirt or insects between the leaves.
- Slice the thick stalks of the Chinese broccoli into thinner pieces so they can cook through.
- Rinse the bean sprouts with cold running water to remove natural odors and strain them well.
- To separate the fresh rice noodles, microwave them at 60 second intervals for 2-3 minutes until warm and pliable.
- Prepare ingredients in advance as the cooking process is fast!
- Char the noodles in the pan for an extra 30-60 seconds for more flavor!
Instructions
Below are step-by-step instructions on how to make egg pad see ew:
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- If needed, to separate the fresh rice noodles: microwave them at 60 second intervals for 2-3 minutes until soft and pliable. Let them cool down before separating by hand. Set aside.
- In a large pan, heat 1 tablespoon / 15 ml vegetable oil on medium heat. Add beaten eggs, let them sit for 20-30 seconds before scrambling and breaking into bite-sized pieces. Remove from the pan.
- Add 1 teaspoon / 5 ml vegetable oil into the pan. Then add minced garlic and chopped Chinese broccoli. Cook for 30-60 seconds or until leaves have softened. Push everything to the side of the pan.
- Add in remaining vegetable oil, fresh rice noodles and noodle sauce and toss until noodles are evenly coated.
- Add in cooked eggs and bean sprouts. Toss everything until combined and most of the sauce has absorbed into the noodles.
- Char the noodles in the pan for 30-60 seconds for extra flavor. Serve and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing egg pad see ew because the eggs and noodles will change in texture.
Pairing Suggestions
Egg pad see ew serves well:
- starters like egg rolls or fresh spring rolls.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- cooked protein like bang bang shrimp, crying tiger beef, Thai garlic shrimp, or pad kra pao.
- noodle dishes like Thai Drunken Noodles, Chicken Pad Thai, Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, or Pad Woon Sen.
- rice dishes like Thai Spicy Basil Fried Rice or Thai Railway Fried Rice.
FAQ
Egg pad see ew can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot. Note: the noodles will lose their chewy texture overtime, so it's best to enjoy this dish fresh.
Feel free add more protein of your choice, like chicken, flank steak or beef, pork shoulder, extra-firm tofu, shrimp and more.
Egg pad see ew can be made gluten-free by substituting both soy sauces and the oyster sauce with gluten-free versions available at select Asian supermarkets or online. The rice noodles are gluten-free.
More like this
Looking for variations? Try my classic Pad See Ew or my Shrimp Pad See Ew.
📖 Recipe
Quick & Easy Egg Pad See Ew
Ingredients
- 1 lb fresh wide rice noodles or see below Notes section for substitutes
- 6 large eggs beaten
- 2 cups Chinese broccoli chopped into 2-inch-long pieces with thick stalks thinly sliced
- 1 cup mung bean sprouts rinsed & strained (optional)
- 4 garlic cloves minced
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 2 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon white vinegar or rice vinegar/apple cider vinegar
- 4 teaspoons white granulated sugar or cane sugar
- 1 tablespoon water cold or room temperature
Instructions
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- If needed, to separate the fresh rice noodles: microwave them at 60 second intervals for 2-3 minutes until soft and pliable. Let them cool down before separating by hand. Set aside. (If you're substituting with dry rice noodle sticks, skip this step and see Notes section below for instructions)
- In a large pan, heat 1 tablespoon / 15 ml vegetable oil on medium heat. Add beaten eggs, let them sit for 20-30 seconds before scrambling and breaking into bite-sized pieces. Remove from the pan.
- Add 1 teaspoon / 5 ml vegetable oil into the pan. Then add minced garlic and chopped Chinese broccoli. Cook for 30-60 seconds or until leaves have softened. Push everything to the side of the pan.
- Add in remaining vegetable oil, fresh rice noodles and noodle sauce and toss until noodles are evenly coated.
- Add in cooked eggs and bean sprouts. Toss everything until combined and most of the sauce has absorbed into the noodles.
- Char the noodles in the pan for 30-60 seconds for extra flavor. Serve and enjoy!
Notes
- 10-mm wide Dry Rice Noodle Sticks (use 200 g / 7 oz for a serving of 3): Boil the dry rice noodle sticks in hot boiling water for 5-6 minutes or until al dente. Strain and rinse off with running cold water. Strain again and mix in 1 teaspoon of neutral oil to prevent the noodles from sticking to each other.
Rosemary
Wide rice noodle stir fry's are definitely my favorite Asian food! I love that they have eggs in them too so that you get a complete meal instead of just noodles!!