Quick & Easy Egg Pad See Ew

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!

5 from 1 vote

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Prep Time 20

Cook Time 5

Total Time 25

Course Main Course

Cuisine South-East Asian

Servings

Calories per serving 705 kcal

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!

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