Egg Pad See Ew. Delicious wide rice noodles stir fried in a savory sauce with eggs and greens. A popular Thai dish that only takes 30 minutes to make at home!
This dish is perfect for dinner or lunch. It comes together pretty easily especially if you have a stocked Asian pantry. The cooking process only takes less than 5 minutes, and the preparation time takes about 15-20 minutes depending on fast you can move.
Pad See Ew with egg is one of my favorite Thai dishes to make when I'm not too keen on eating a meat heavy dish but I need some protein!
What is Egg Pad See Ew?
These Pad See Ew Noodles are a stir fry dish served at many Thai restaurants. The Thai restaurants usually serve a version containing meat but this one is meat free. Pad see ew is a popular street food sold at many street vendors in Thailand. The name of the dish means "stir fry soy sauce".
Pad See Ew is one of my favorite Thai dishes that any home cook can make. If you're a Thai food lover, this certainly one of those must try noodle dishes!
What does it taste like?
Pad see ew tastes like chewy bouncy wide noodles stir fried in a sweet soy sauce with an umami flavor. In every bite, you'll taste some egg, greens and a smoky flavor from the wok hei.
Ingredients
The below ingredients are required for this egg pad see ew. Please scroll down to the recipe card below for exact measurements:
Note: The Asian market will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Rice noodles: These are the key ingredient to this homemade pad see ew. You may use either fresh ones or dried flat rice noodles.
- My personal preference is to use fresh noodles. Specifically, the wider rice noodles. Fresh wide rice noodles made a huge difference for this dish as they're bouncy and so chewy. You can find them in the refrigerated section at most Asian supermarkets. They do take some time to prepare but it's well worth it!
- If using dried rice noodles, please follow package instructions on how to prepare them. You may use thin rice noodles if that's all you can find but do not overcook them.
- If for any reason, you can't find rice noodles, feel free to substitute with any egg noodles or dry noodles that have been rehydrated with hot tap water.
- Bean sprouts, optional. Authentic pad see ew does not usually contain this vegetable but I like adding it for the perfect balance in crunch.
- Chinese broccoli, aka Gai-lan or sub with bok choy, yu choy or normal broccoli florets. Gai lan is found at most Asian grocers.
- Large eggs
- Garlic
- Red chili pepper, optional, feel free to omit if you have a low spice tolerance.
- Neutral oil like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil.
Pad See Ew Sauce:
- Dark soy sauce: it's a black soy sauce that is thick, less salty than regular soy sauce or light soy sauce but darker in color. Most Asian grocery stores will carry this ingredient.
- Regular soy sauce
- Oyster sauce or substitute with vegetarian stir fry sauce
- White vinegar or rice vinegar
- Fish sauce or substitute with more regular soy sauce to taste if you're vegetarian.
- White granulated sugar or sub with brown sugar, or cane sugar
Optional Garnish:
- Fresh bean sprouts, optional
- Limes
- Cilantro
How to Make Egg Pad See Ew
Below are instructions on how to make this popular noodle dish:
- Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
- In a bowl, crack and beat eggs until smooth. Set aside.
- In a small bowl, combine Noodle Sauce ingredients.
- Microwave fresh rice noodles for 3-4 minutes on high heat until softened and pliable. Let them cool. Horizontally slice into 1-inch rolls. Gently separate and unroll the rice noodles into flat noodles. (Don't own a microwave? Steam the rice noodles for 3-5 minutes covered until they are pliable and can be easily separated). Using dry rice noodles? Follow package directions or soak them in warm water for 30 minutes or in boiling hot water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
- In a large wok or large skillet on medium heat, add ½ tablespoon of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep to the side of the wok.
- Add ½ tablespoon oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with the rest of the ingredients and sweep everything to the side.
- Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.
- Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!
FAQ
How long can I store this thai stir fry noodle dish?
Pad See Ew is best consumed same day, but you can store it in an airtight container for up to 4 days.
How do I reheat the dish?
On the stovetop in a non-stick pan on medium-high heat or by microwaving it.
Can I make this vegetarian?
Yes! The main difference between this pad see ew recipe and others is that it’s meat free and does not contain chicken breasts or chicken thighs. If you want to make it completely vegetarian, substitute the oyster sauce with vegetarian oyster sauce and omit the fish sauce using more regular soy sauce.
Can I add protein to this dish?
Yes, feel free to add your choice of protein like chicken, flank steak or beef, pork, tofu, shrimp and more! This dish is quite versatile and will work with your favorite protein.
Do I need a wok to make this dish?
A wok is helpful but not necessary. You can make it in a large non-stick skillet which actually may be easier to use. A hot wok generally creates smokier flavor in many stir fry dishes. It's commonly used to make other Thai dishes like pad thai noodles or pad kee mao.
Other Thai recipes you may like!
If you enjoyed my pad see ew with egg, then you may want to check out these other Thai recipes on the blog:
- Pad See Ew Woon Sen
- Thai Drunken Noodles
- Pad See Ew
- Shrimp Pad Thai
- Authentic Chicken Pad Thai
- Tofu Egg Pad Thai
- Thai Glass Noodle Stir-Fry
- Thai Railway Fried Rice
📖 Recipe
20-min. Egg Pad See Ew
Ingredients
- 550 grams rice noodles fresh or dried wide rice noodles
- 50 grams bean sprouts optional
- 125 grams Chinese broccoli or sub with bok choy, yu choy or normal broccoli florets
- 5-6 large eggs
- 4 cloves garlic minced
- 1 red chili pepper slice (optional)
- 2 tablespoon avocado oil or any neutral oil
Noodle Sauce:
- 2 tablespoon dark soy sauce
- 2 tablespoon regular soy sauce
- 1.5 tablespoon oyster sauce or vegetarian stir fry sauce
- 2.5 tablespoon white vinegar
- 4 teaspoon fish sauce
- 2 teaspoon white granulated sugar or sub with brown/cane sugar
Instructions
- Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
- In a bowl, crack and beat eggs until smooth. Set aside.
- In a small bowl, combine Noodle Sauce ingredients.
- Microwave fresh rice noodles for 3-4 minutes on high heat until softened and pliable. Let them cool. Horizontally slice into 1-inch rolls. Gently separate and unroll the rice noodles into flat noodles. (Don't own a microwave? Steam the rice noodles for 3-5 minutes covered until they are pliable and can be easily separated). Using dry rice noodles? Follow package directions or soak them in warm water for 30 minutes or in boiling hot water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
- In a large wok or large skillet on medium heat, add ½ tablespoon of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep to the side of the wok.
- Add ½ tablespoon oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with the rest of the ingredients and sweep everything to the side.
- Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.
- Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!
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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!!