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!
454gramsrice noodleflat wide kind soaked in hot water for 6-8 mins.
454gramsbean sproutswashed and strained
3cupsgreen onionchopped into 1-inch pieces
3tbspregular soy sauce(not light or dark)
2tbspdark soy sauce
Optional: ¼ cup cilantro for garnish
In a large bowl, soak rice noodles in hot water for 6-8 minutes until soft. Strain in a colander and set aside.
Then in a hot wok or pan set over medium high heat, add 2 tsp 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 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!
Suggest Equipment & Products
glass measuring cup
Vegetarian Stir Fry Sauce
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