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!
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!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!