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+ servings
egg pad see ew

20-min. Egg Pad See Ew

christieathome
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!
5 from 1 vote
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Prep Time 13 mins
Cook Time 7 mins
Total Time 20 mins
Course dinner, lunch
Cuisine thai
Servings 5
Calories 497 kcal

Ingredients
  

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 tsp 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 tsp 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 tsp 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!

NOTES

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Suggested Equipment & Products

Wok
glass measuring cup
Santoku Knife
Measuring Set
Cutting Board
Steel Colander
Vegetarian Stir Fry Sauce
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Nutrition
Calories: 497kcal | Carbohydrates: 92g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1138mg | Potassium: 446mg | Fiber: 6g | Sugar: 8g | Vitamin A: 868IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 4mg