Quick & Easy Egg Pad See Ew

Chewy rice noodles stir fried in a savory sauce with scrambled eggs and veggies. This quick and easy egg pad see ew is ready in 20 minutes with simple ingredients. A great main dish or meal for the Thai food lovers!

5 from 1 vote

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Thai

Servings

Calories per serving 768 kcal

Ingredients

1 lb fresh wide rice noodles or see below Notes section for substitutes
6 large eggs beaten
2 cups Chinese broccoli chopped into 2-inch-long pieces with thick stalks thinly sliced
1 cup mung bean sprouts rinsed & strained (optional)
4 garlic cloves minced
2 tablespoon vegetable oil or any neutral oil

Noodle Sauce

2 tablespoon oyster sauce or vegetarian stir-fry sauce
2 teaspoons regular soy sauce or light soy sauce
2 teaspoons dark soy sauce
1 tablespoon white vinegar or rice vinegar
5 teaspoons white granulated sugar or cane sugar
1 tablespoon water cold or room temperature

Instructions

In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
If needed, to separate the fresh rice noodles: microwave them at 60 second intervals for 2-3 minutes until soft and pliable. Let them cool down before separating by hand. Set aside. (If you're substituting with dry rice noodle sticks, skip this step and see Notes section below for instructions)
In a large pan, heat 1 tablespoon / 15 ml vegetable oil on medium heat. Add beaten eggs, let them sit for 20-30 seconds before scrambling and breaking into bite-sized pieces. Remove from the pan.
Add 1 teaspoon / 5 ml vegetable oil into the pan. Then add minced garlic and chopped Chinese broccoli. Cook for 30-60 seconds or until leaves have softened. Push everything to the side of the pan.
Add in remaining vegetable oil, fresh rice noodles and noodle sauce and toss until noodles are evenly coated.
Add in cooked eggs and bean sprouts. Toss everything until combined and the sauce is caramelized and absorbed into the noodles.
Char the noodles in the pan for 30-60 seconds for extra flavor. Serve and enjoy!

Notes

Substitute for Fresh Rice Noodles

Feel free to substitute the fresh rice noodles with:

10-mm wide Dry Rice Noodle Sticks (use 200 g / 7 oz for a serving of 3): Boil the dry rice noodle sticks in hot boiling water for 5-6 minutes or until al dente. Strain and rinse off with running cold water. Strain again and mix in 1 teaspoon of neutral oil to prevent the noodles from sticking to each other.

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