Egg Pad See Ew. Delicious wide rice noodles coated in a tangy soy-oyster sauce with eggs, bean sprouts and green onion. A simple way to make pad see ew with ingredients that are accessible and perhaps already available in your pantry. Ready in just 20 minutes and great for a weeknight meal or lunch!
There is something so special about Pad See Ew. The texture of those chewy rice noodles coated in a savoury tangy pad see ew sauce with the soft egg and crunchy bean sprouts makes this dish to live for. My Thai rice noodle dish is so simple to make at home - you can say goodbye to Thai take away. Especially if you make it in a wok for that smoky “wok hei” or “breathe of wok”.
My Thai wide rice noodle recipe only calls for several ingredients. Usually Pad See Ew contains Gai-Lan instead of bean sprouts, but you can of course sub for gai-lan (or Chinese Broccoli) if that’s what you desire. I just really wanted to create a version of pad see ew with bean sprouts as this ingredient is available at more grocers including ones that are non-Asian. If you are looking for Gai-Lan, this is a specific ingredient that you will have to source at Asian grocers.
I also share a delicious recipe for Chicken Pad See Ew using bok choy instead of Gai-Lan (again, I wanted to make this accessible since Gai-Lan can be tricky to find). It's so good and I highly recommend it if you enjoy chicken!
Did you know?
Even though Pad See Ew is Thai, this Thai noodle dish is also a Chinese-influenced dish, thanks to it’s stir-frying cooking method.
Easy to make!
My easy Egg Pad See Ew only will take 20 minutes of your time. The cooking process is very fast. In fact, it takes less than 7 minutes in a hot wok.
You are simply soaking the dried wide rice noodles in hot water then straining them and rinsing off with cold water.
Then in a hot wok or pan set over medium high heat, add avocado oil or any neutral oil of your choice followed by the beaten eggs. Cook the eggs until they have formed shape. Then remove the eggs from the heat and transfer to a plate.
Next add more oil, followed by green onions. Give them a stir and let them cook for 30 seconds. Mix in your bean sprouts and cook for a few minutes or until they have wilted slightly. Sweep everything to the side, add more oil followed by your strained rice noodles.
Then pour all your sauces, lime juice and sugar on top of the noodles. Mix everything together. Then lastly add in your eggs and gently mix. Serve on a plate. Garnish with fresh limes (extra lime juice is key, do not skip!).
Tips for making the best Egg Pad See Ew
Below are tips on making my vegetarian pad see ew recipe:
- Soak the rice noodles. Do not boil them. When you boil and then fry them, they will turn soggy and will stick to your pan creating a very sticky mess!
- Prepare all your ingredients in advance. The cooking process is less than 7 minutes, so you want to ensure everything is lined up to toss into your wok otherwise, you’ll end up with overcooked noodles and eggs.
- Lime juice is critical! Do not skip this ingredient. You need acid in this recipe to balance the salty flavours along with the sugar. In fact, I would also highly recommend squeezing more lime juice (to your taste) over the cooked noodles if you want it slightly tangier.
- Use fresh bean sprouts. Do not make the mistake of using old bean sprouts that have no life to them. They will carry a very non-pleasant odour into your noodles that I can’t take responsibility for lol!
- Fish sauce is also the key to this recipe and is critical for giving this dish an umami taste.
- Once your noodles and eggs are coated in sauce, remove off the heat immediately. Do not keep on the heat, or the noodles will go soggy and overcook.
FAQ
Below are frequently asked questions about my egg pad see ew recipe:
What kind of noodles are used in pad see ew Thai noodles?
Dried wide rice noodles are typically used in Pad See Ew.
Where can I find dried flat rice noodles?
Any Asian grocer will carry the wide kind in their dried noodle aisle.
Can I use thin rice noodles?
You most definitely can!
Can you make pad see ew with egg noodles?
I don’t see why not! I’m also positive that the egg noodles will soak in the saucy flavours beautifully.
Is pad see ew vegan? Can I make this vegan?
Traditionally this pad see ew Thai noodles recipe is not vegan as it contains chicken and egg. However, mine contains egg. The egg, fish sauce and oyster sauce may be omitted if you’re vegan. I would suggest replacing oyster sauce with Vegetarian Stir Fry Sauce by Lee Kum Kee as it offers a wonderful flavour to the dish that soy sauce cannot. This can be purchased at Asian grocers or online. See my recipe card below for the purchase link.
Can I omit the cilantro in this recipe?
Yes! Go for it!
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
CHICKEN PAD SEE EW
SHRIMP PAD THAI
AUTHENTIC CHICKEN PAD THAI
TOFU EGG PAD THAI
THAI GLASS NOODLE STIR-FRY
THAI RAILWAY FRIED RICE
For this recipe
You will need the following ingredients in pad see ew:
- 454 grams vermicelli, flat wide kind soaked in hot water for 6-8 mins.
- 454 grams bean sprouts, washed and strained
- 3 cups green onion, chopped into 1-inch pieces
- 5 eggs, beaten
- Juice of 2 limes
- 3 tablespoon regular soy sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon Fish sauce
- 2 teaspoon sugar
- 4 teaspoon Avocado oil
- Optional: ¼ cup cilantro for garnish
How to make Egg Pad See Ew
- In a large bowl, soak rice noodles in hot boiling water for 4 minutes until soft. Strain in a colander and set aside. Rinse off with cold water.
- Then in a hot wok or pan set over medium high heat, add 2 teaspoon of avocado oil followed by beaten eggs. Cook eggs until they have formed shape but are still moist. Transfer cooked eggs to a plate and set aside.
- Add 1 teaspoon of oil into the wok followed by green onions and cook for 30 seconds. Then mix in beansprouts and cook for a few minutes until they have wilted. Sweep everything to the side.
- Add the last teaspoon of oil into the empty area of the wok, followed by strained rice noodles. Pour soy sauce, fish sauce, oyster sauce, dark soy sauce, sugar, and lime juice over noodles. Mix everything together until noodles are coated in sauce.
- Then add back in the cooked eggs. Gently mix everything together and remove off heat. Garnish with cilantro (optional). Optional: feel free to add more lime juice to your liking if you prefer a tangier noodle dish. Enjoy!
Give it a try!
Well, I hope you give my Egg Pad See Ew a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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20-min. Egg Pad See Ew
Ingredients
- 454 grams dried wide flat rice noodle soaked in hot water for 6-8 mins.
- 454 grams bean sprouts washed and strained
- 3 cups green onion chopped into 1-inch pieces
- 5 eggs beaten
- 2 limes juiced
- 3 tablespoon regular soy sauce (not light or dark)
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon white granulated sugar
- 1 teaspoon Fish sauce
- 4 teaspoon Avocado oil
- Optional: ¼ cup cilantro for garnish
Instructions
- In a large bowl, soak rice noodles in hot boiling water for 4 minutes. Strain in a colander immediately. Rinse off with cold water.
- Then in a hot wok or pan set over medium high heat, add 2 teaspoon of oil followed by beaten eggs. Cook eggs until they have formed shape but are still moist. Transfer cooked eggs to a plate and set aside.
- Add 1 teaspoon of oil into the wok followed by green onions and cook for 30 seconds. Then mix in beansprouts and cook for a few minutes until they have wilted. Sweep everything to the side.
- Add the last teaspoon of oil into the empty area of the wok, followed by strained rice noodles. Pour soy sauce, fish sauce, oyster sauce, dark soy sauce, sugar, and lime juice over noodles. Mix everything together until noodles are coated in sauce.
- Then add back in the cooked eggs. Gently mix everything together and remove off heat. Garnish with cilantro (optional). Optional: feel free to add more lime juice to your liking if you prefer a tangier noodle dish. 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!!