Description
An authentic Thai noodle dish featuring wide rice noodles stir-fried with soy sauce, vegetables, and protein in a sweet-savory sauce.
Ingredients
Scale
- 1 pound wide rice noodles (fresh preferred, or soaked dried noodles)
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 1/2 pound chicken, beef, or tofu, sliced thinly
- 1 cup Chinese broccoli (gai lan), cut into bite-sized pieces
- 1/2 cup yellow onion, sliced
- 1 large egg (optional)
- Ground white pepper to taste
Instructions
- If using dried noodles, soak them in warm water for 30 minutes until softened. Rinse and drain. If fresh, lightly rinse to separate.
- In a small bowl, mix together dark soy sauce, oyster sauce, light soy sauce, and sugar. Set aside.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add the sliced protein and stir-fry until cooked, about 2-3 minutes. Remove and set aside.
- In the same wok, add another tablespoon of oil, garlic, and onion. Stir-fry until fragrant, about 30 seconds.
- Add the Chinese broccoli and stir-fry for 1-2 minutes until tender-crisp.
- Push the vegetables to the side and add the sauce mixture. Bring to a simmer.
- Add the noodles and stir-fry to combine with the sauce, cooking for 2-3 minutes until noodles are heated through and coated.
- Add the cooked protein back in and mix well.
- If using egg, push everything to the side, scramble the egg in the wok, then mix in.
- Season with white pepper. Serve hot.
Notes
For authentic flavor, use Thai thin soy sauce if available. Adjust sugar and sauces to taste for sweetness. Pad see ew is best fresh and can be made with shrimp, pork, or vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 60g
- Protein: 15g