20-min. 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 that only takes 30 minutes to make at home!

5 from 1 vote

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Prep Time 20

Cook Time 5

Total Time 25

Course dinner, lunch

Cuisine thai

Servings

Calories per serving 705 kcal

Ingredients

550 grams rice noodles fresh or dried wide rice noodles
50 grams bean sprouts optional
125 grams Chinese broccoli or sub with bok choy, yu choy or normal broccoli florets
5-6 large eggs
4 cloves garlic minced
1 red chili pepper slice (optional)
2 tablespoon avocado oil or any neutral oil

Noodle Sauce:

2 tablespoon dark soy sauce
2 tablespoon regular soy sauce not light soy sauce or dark soy sauce
1.5 tablespoon oyster sauce or vegetarian stir fry sauce
2.5 tablespoon white vinegar
4 teaspoon fish sauce
2 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 bowl, crack and beat eggs until smooth. Set aside.
In a small bowl, combine Noodle Sauce ingredients.
Microwave fresh rice noodles for 3-4 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. (Don't own a microwave? Steam the rice noodles for 3-5 minutes covered until they are pliable and can be easily separated).
Using dry rice noodles? Follow package directions or soak them in warm water for 30 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 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 eggs. Break the yolks, let eggs cook and then break apart. Toss with the rest of the ingredients and sweep everything to the side.
Increase to high heat, add ½ tablespoon 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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Suggested Equipment & Products

Wok

glass measuring cup

Santoku Knife

Measuring Set

Cutting Board

Steel Colander

Vegetarian Stir Fry Sauce

Nutrition

Course dinner, lunch

Cuisine thai

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