Egg Pad See Ew. Delicious wide rice noodles stir fried in a savory sauce with eggs and greens. A popular Thai dish ready in 30 minutes made with simple ingredients!
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What is Egg Pad See Ew?
Egg Pad See Ew Noodles are a delicious stir fry dish served at many Thai restaurants and comes from Thailand. 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".
They consist of 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. It's absolutely scrumptious!
This easy noodle 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.
It's 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 so that's why I created this egg version. If you're a Thai food lover, this certainly one of those must try noodle dishes!
Ingredients
Please scroll down to the recipe card below for exact measurements.
- Wider 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. The fresh kind makes a big difference as they're bouncy and so chewy. You can find them in the refrigerated section at most Asian supermarkets.
- If using dried rice noodles, please follow package instructions on how to prepare them. You may use thin rice noodles as a last resort, but do not overcook them. If you can't find rice noodles, substitute with egg noodles or dry noodles rehydrated with hot tap water.
- Bean sprouts: 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.
- Chinese broccoli (aka Gai-Lan): regular or baby gai-lan both work. Or substitute with bok choy, yu choy sum or normal broccoli florets.
- Large eggs
- 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.
Pad See Ew 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: or substitute with vegetarian stir fry sauce to make it vegetarian or if you don't like oyster.
- White vinegar or rice vinegar: to balance out the saltiness
- 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
Note: The Asian market will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
How to Make Egg Pad See Ew
- 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 small bowl, combine Noodle Sauce ingredients.
- Microwave or steam fresh rice noodles for 3 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. (If you're using dry rice noodles: Follow package directions or soak them in warm water for 15 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 pan on medium heat, add ½ tablespoon of vegetable 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 beaten eggs. Scramble them and toss with the rest of the ingredients and sweep everything to the side.
- Increase to medium-high heat, add ½ tablespoon vegetable 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!
Storage & Reheating
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.
FAQ
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.
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!
- Pad See Ew Woon Sen
- Thai Drunken Noodles
- Pad See Ew
- Shrimp Pad Thai
- Authentic Chicken Pad Thai
- Thai Glass Noodle Stir-Fry
- Thai Railway Fried Rice
📖 Recipe
Quick & Easy Egg Pad See Ew
Ingredients
- 19 oz rice noodles fresh
- 5-6 large eggs beaten
- ½ cup bean sprouts optional
- 2 cups Chinese broccoli or sub with bok choy, yu choy or normal broccoli florets
- 4 cloves garlic minced
- 1 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 sub with vegetarian stir fry sauce
- 2.5 tablespoon white vinegar
- 1 tablespoon fish sauce
- 2.5 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 small bowl, combine Noodle Sauce ingredients.
- Microwave or steam fresh rice noodles for 3 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. (If you're using dry rice noodles: Follow package directions or soak them in warm water for 15 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 vegetable 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 beaten eggs. Scramble them and toss with the rest of the ingredients and sweep everything to the side.
- Increase to medium-high heat, add ½ tablespoon vegetable 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!
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!!