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    Home » Recipes » Mains

    Egg Pad See Ew

    Modified: Jul 24, 2024 · Published: Feb 16, 2023 by Christie Lai · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    Chewy rice noodles stir fried in a savory sauce with scrambled eggs and greens. This quick and easy egg pad see ew is ready in 30 minutes with simple ingredients. If you love Thai food, this is a wonderful noodle dish to try!

    Egg Pad See Ew
    Jump to:
    • What is Egg Pad See Ew?
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    What is Egg Pad See Ew?

    Egg Pad See Ew are a delicious noodle stir-fry dish served at many Thai restaurants as a main dish or meal. It's a popular street food sold at many street vendors in Thailand. In translation, "pad see ew" means "stir fry soy sauce".

    This simple Thai dish usually consists of wide rice noodles stir fried in a savory soy sauce with an umami flavor with gai-lan and a protein of choice.

    Egg Pad See Ew

    My version consists of scrambled egg, Chinese broccoli, fresh bean sprouts in a flavorful sauce. This easy noodle dish is perfect for dinner or lunch and great for busy weeknight meals because it's made in one-pan in little time.

    It's one of my favorite Thai dishes to make when I'm not too keen on eating meat, but I need some protein so that's why I created this egg version but feel free to substitute the eggs with any protein you enjoy.

    Egg Pad See Ew

    Ingredients & Substitutes

    Please scroll down to the recipe card below for exact measurements.

    • Wide Fresh Rice Noodles: most Asian supermarkets sell them in the refrigerated section. Or substitute with dried wide rice noodles and soak them in warm water for 15 minutes and strain them and weigh accordingly on a kitchen scale.
    • Chinese broccoli (aka Gai-Lan): regular or baby gai lan both work. Or substitute with bok choy, yu choy sum or broccolini.
    • Large eggs: or substitute with sliced chicken thighs, beef, pork or extra-firm tofu.
    • Mung Bean Sprouts (optional): authentic pad see ew does not usually contain this vegetable but I like adding it for the perfect balance in crunch and for more fiber.
    • Garlic
    • Red chili pepper: or feel free to omit if you have a low spice tolerance.
    • Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

    Noodle Sauce

    • Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce. 
    • Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice. 
    • Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor to the dish. If you're not a fan of oysters, substitute with vegetarian stir-fry sauce. If you're gluten-free: substitute with a gluten-free version.
    • White vinegar or Rice vinegar: to balance out the saltiness. Or substitute with apple cider vinegar.
    • Fish sauce: a common ingredient used in Southeast Asian cooking made of fish oils and salt that lends a very deep umami flavor!
    • White granulated sugar: or substitute with palm, coconut or cane sugar.

    Note: The Asian market will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.  

    Expert Tips

    • Make sure to wash the gai lan well to remove any dirt or insects hidden between the leaves and shake out as much excess water as possible.
    • Slice the thick stalks of the gai lan into thinner pieces so they can cook faster.
    • If the rice noodles are stuck together, microwave them at 60 second intervals for 2-3 minutes until you can easily peel them apart by hand.
    • Use a steel wok for that smoky flavor! This is the secret ingredient in most Asian restaurant cooking.
    • Prepare ingredients in advance because the cooking process is fast!
    • Don't burn the aromatics in the pan or it'll leave a bitter taste.

    Instructions

    Below are step-by-step instructions on how to make egg pad see ew:

    1. Wash Chinese broccoli in cold water until water runs clear shaking out as much excess water as possible. Trim the ends. Cut it into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
    2. In a small bowl, combine Noodle Sauce ingredients and set aside.
    3. Microwave fresh rice noodles for 2-3 minutes on high heat for 60 second intervals, until softened and pliable. Let them cool and gently separate the noodles.
    4. Heat ½ tablespoon of vegetable oil in a large pan or wok on medium heat. Sauté garlic and red chili for 10 seconds. Toss in the Chinese broccoli and stir fry for 1 minute until greens are tender. Push everything to the side of the pan.
    5. Add 1 tablespoon vegetable oil into the empty space and add beaten eggs. Scramble them and toss with the rest of the ingredients and push to the side of the pan.
    6. Increase to medium-high heat, add ½ tablespoon vegetable oil into the empty space. Toss in rice noodles with noodle sauce and bean sprouts until noodles are coated in sauce.
    7. Let the noodles char a bit in the pan for smoky 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 pad see ew because the noodles will change in texture.

    Pairing Suggestions

    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 or Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, Pad Woon Sen
    • rice dishes like Thai Spicy Basil Fried Rice, Thai Railway Fried Rice

    FAQ

    Can I make egg pad see ew in advance? 

    Egg pad see ew can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat and add a few splashes of water to loosen the noodles.

    Can I add protein to this dish?

    Yes, feel free to add your choice of protein like chicken, flank steak or beef, pork, extra-firm 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

    📖 Recipe

    egg pad see ew

    Quick & Easy Egg Pad See Ew

    Christie Lai
    Chewy rice noodles stir fried in a savory sauce with scrambled eggs and greens. This quick and easy egg pad see ew is ready in 30 minutes with simple ingredients. If you love Thai food, this is a wonderful noodle dish to try!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 5 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 4
    Calories per serving 650 kcal

    Ingredients
     
     

    • 19 oz rice noodles fresh kind
    • 6 large eggs beaten
    • 2 cups Chinese broccoli or baby bok choy/yu choy sum/broccolini
    • ½ cup mung bean sprouts optional
    • 4 cloves garlic minced
    • 1 large red chili pepper sliced (optional)
    • 2 tablespoon vegetable oil or any neutral oil

    Noodle Sauce

    • 2 tablespoon dark soy sauce
    • 1 tablespoon regular soy sauce
    • 1.5 tablespoon oyster sauce or vegetarian stir fry sauce
    • 2.5 tablespoon white vinegar or rice vinegar/apple cider vinegar
    • 1 tablespoon fish sauce
    • 2.5 teaspoon white granulated sugar or cane/palm/coconut sugar

    Instructions
     

    • Wash Chinese broccoli in cold water until water runs clear shaking out as much excess water as possible. Trim the ends. Cut it into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
    • In a small bowl, combine Noodle Sauce ingredients and set aside.
    • Microwave fresh rice noodles for 2-3 minutes on high heat for 60 second intervals, until softened and pliable. Let them cool and gently separate the noodles.
    • Heat ½ tablespoon of vegetable oil in a large pan or wok on medium heat. Sauté garlic and red chili for 10 seconds. Toss in the Chinese broccoli and stir fry for 1 minute until greens are tender. Push everything to the side of the pan.
    • Add 1 tablespoon vegetable oil into the empty space and add beaten eggs. Scramble them and toss with the rest of the ingredients and push to the side of the pan.
    • Increase to medium-high heat, add ½ tablespoon vegetable oil into the empty space. Toss in rice noodles with noodle sauce and bean sprouts until noodles are coated in sauce.
    • Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Wok
    • glass measuring cup
    • Santoku Knife
    • Measuring Set
    • Cutting Board
    • Steel Colander
    Nutrition
    Calories: 650kcal | Carbohydrates: 123g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 1660mg | Potassium: 398mg | Fiber: 4g | Sugar: 5g | Vitamin A: 794IU | Vitamin C: 59mg | Calcium: 103mg | Iron: 3mg

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      Recipe Rating




    1. Rosemary

      October 06, 2021 at 4:35 pm

      5 stars
      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!!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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