pad see ew

Ingredients

• 142 g (5 oz)dried wide rice noodles
• 30 ml (2 tablespoons)oyster sauce
• 30 ml (2 tablespoons)dark soy sauce
• 5 ml (1 teaspoon)light soy sauce (or regular soy sauce)
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)water
• 30–45 ml (2–3 tablespoons)vegetable oil
• 2 clovesgarlic, chopped
• 240 ml (1 cup)protein: beef, chicken or tofu
• 1 largeegg
• 3 stemsChinese broccoli, chopped into bite-sized pieces

Instructions

1. 1

   Cook the noodles

   Cook the rice noodles according to the instructions on the packet.

2. 2

   Mix the sauce

   Stir together the oyster sauce, dark soy sauce, light soy sauce, sugar and water until fully combined.

3. 3

   Heat the wok

   Coat the wok with 1 tablespoon of oil and heat it over high heat.

4. 4

   Fry the garlic

   Add the garlic and cook until fragrant, about 15–25 seconds.

5. 5

   Cook the protein

   Add the protein and stir for about 2 minutes.

6. 6

   Add the broccoli

   Add the Chinese broccoli and stir until the protein is nearly cooked.

7. 7

   Scramble the egg

   Make a space in the middle of the wok and crack in the egg. Scramble it, mix it with the other ingredients, then transfer everything to a separate bowl.

8. 8

   Stir-fry the noodles

   Coat the wok with oil, then add the noodles and sauce. Stir for 1–2 minutes, until the noodles are coated brown; add water if they are too sticky.

9. 9

   Combine everything

   Return all the other ingredients to the wok and mix gently.

10. 10

    Serve the noodles

    Plate and serve.

What is pad see ew?

Pad see ew is a Thai noodle stir-fry whose name refers to soy sauce. It is commonly made with wide rice noodles, egg, Chinese broccoli and a savoury, slightly sweet sauce.

This version keeps the ingredient list straightforward and skips chilli, making it a mild alternative to pad Thai. High heat and a quick cook help the sauce cling to the noodles without making them soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 30g protein, 88g carbs, 21g fat.

Most of the carbohydrates come from the rice noodles, while the oil contributes much of the fat. Protein comes from the chosen beef, chicken or tofu, along with the egg; the exact balance depends on which protein you use. Pair a serving with extra vegetables to round out the plate.

Choosing the ingredients

Wide noodles: Dried wide rice noodles are used here; cook them according to their packet directions before they go into the wok. Drain them well so excess water does not dilute the sauce.

Protein: Beef, chicken or tofu all work. Cut your choice into pieces that can cook quickly and evenly in the hot wok.

Chinese broccoli: Chop the stems and leaves into bite-sized pieces. The stems add crunch while the leaves soften quickly in the pan.

Get the sauce ready first

Sauce mix: Combine the oyster sauce, dark and light soy sauces, sugar and water before you start stir-frying. Having it ready means the noodles can be coated quickly once they hit the hot wok.

Dark soy sauce: It gives the noodles their deep brown colour, while light soy sauce adds savouriness. Taste and adjust only if needed, keeping in mind that soy and oyster sauces can be salty.

Keep the wok hot

Garlic: Add it to the heated oil and cook only until fragrant, about 15–25 seconds. It can burn quickly over high heat, so have the protein ready to add straight away.

Working space: If the wok is crowded, the ingredients may steam rather than fry. Cook in batches if necessary, then bring everything together at the end.

Watch the texture

Noodles: Stir-fry them with the sauce for 1–2 minutes, until they are brown and coated. If they stick together, add a little water as directed rather than forcing them apart.

Protein and egg: The recipe calls for the protein to be nearly cooked before the broccoli and egg are finished in the wok. Scramble the egg in the cleared space, then set the mixture aside so the noodles can be cooked separately.

Serve it straight away

Pad see ew is best served as soon as it is combined, while the noodles are hot and tender. It can be served on its own or alongside a simple salad or lightly dressed vegetables.

For a fuller table, offer lime wedges or chilli on the side. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Prepare and measure the sauce before heating the wok so it is ready when the noodles go in.
• Drain the cooked noodles thoroughly to avoid watering down the sauce.
• Cut the protein and broccoli into similarly sized pieces for more even cooking.
• Keep the garlic moving and add the protein as soon as the garlic smells fragrant.
• Use a little water to loosen sticky noodles rather than adding extra oil.
• Serve immediately for the best noodle texture.

Variations

• Choose chicken: Use chicken as the protein and cut it into small pieces so it cooks quickly.
• Make it with tofu: Use tofu in place of meat for a meat-free version.
• Use beef: Slice beef thinly so it can cook rapidly over high heat.
• Add chilli at the table: Serve sliced chilli separately for anyone who wants extra heat.
• Adjust the greens: Use more Chinese broccoli if you would like a higher proportion of vegetables.

Common mistakes to avoid

• Burning the garlic: It cooks in seconds over high heat, so add the protein as soon as it becomes fragrant.
• Crowding the wok: Too many ingredients can steam instead of stir-fry; cook in batches if needed.
• Wet noodles: Drain them well after cooking so the sauce stays concentrated.
• Sticking noodles: Add a little water and keep stirring gently to help separate them.
• Overcooking the egg: Scramble it briefly in the cleared space, then set the mixture aside as instructed.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat in a hot pan with a small splash of water, stirring until steaming hot; the noodles may soften after storage.

Frequently asked questions