Pad See Ew
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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marinating
10 mins
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Total Time
35 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Pad See Ew
Description
Pad See Ew is a stir-fried noodle dish using wide, flat rice noodles cooked until soft and then tossed with marinated pork, Chinese broccoli, and scrambled eggs. The pork is coated in a mixture including mirin, soy sauce, sesame oil, and ginger, adding depth to the meat. The sauce, blending dark soy sauce, oyster sauce, regular soy sauce, vinegar, sugar, minced garlic, and salt, contributes a rich, sweet, and slightly tangy layer of flavor. Cooking at high heat toward the end encourages caramelization, giving the noodles a distinct slightly charred texture that defines this dish.
During cooking, the pork is seared briefly to retain juiciness, and the broccoli stems and leaves are added in stages to maintain their texture. Scrambled eggs are added separately, providing a soft contrast. The finished dish combines tender noodles, a savory sauce coating, the slight crispness of Chinese broccoli, and pork with balanced seasoning and seasoning from white pepper and salt. It's a practical recipe showcasing classic Thai flavors and ingredients.
Chinese broccoli is key for authentic texture and taste, but can be substituted with broccolini or broccoli florets if unavailable. Using fresh or fresh frozen noodles enhances texture and sauce absorption compared to dry noodles. Ensuring the pan stays hot and constantly moving when adding noodles and sauce prevents burning and encourages a proper sear.
The use of dark soy sauce adds a deeper color and mild sweetness not replicated by regular soy sauce alone. Marinating the pork briefly with mirin and sesame oil helps tenderize and flavor the meat before stir-frying.
Ingredients
noodles
- 8 ounces rice noodle dry, wide and flat
sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- 1 ½ teaspoons sugar
- 1 garlic minced, 1 clove
- salt pinch
pork
- 3/4 pound pork shoulder sliced
- 2 teaspoons mirin
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger minced
assembly
- 2 tablespoons vegetable oil
- 2 egg large, lightly beaten
- ½ pound Chinese broccoli cut into 1 1/2" pieces
- 1 green onion thinly sliced
- salt to taste
- white pepper to taste
Instructions
noodles
- Fill a pot with water, place over high heat and bring to a boil. Add noodles and boil according to packaged directions until noodles are soft. Drain and rinse in cold water. Set aside.
sauce
- Combine all sauce ingredients and whisk together.
pork
- Combine all pork ingredients and stir together until pork is evenly coated. Set aside and allow pork to marinate, about 10 minutes.
assembly
- Place a large skillet over medium-high heat. Add 1 tablespoon of oil. Add pork and sear for 1 to 2 minutes on each side.
- Transfer pork pieces to a plate and set aside.
- Add 1 tablespoon oil to skillet, pour in beaten eggs and scramble until eggs have just cooked through, 2 minutes.
- Transfer eggs to plate with pork. Set aside.
- Add remaining oil to skillet and sauté broccoli stems, about 2 minutes. Season with salt and white pepper.
- Add pork and continue to cook for an additional 2 to 3 minutes.
- Add broccoli leaves and noodles and toss together.
- Pour sauce over noodle mixture and toss together until everything is well coated. Raise to high heat and continue to cook, constantly stirring/tossing, to caramelize the noodles, about 2 minutes.
- Gently fold egg into the skillet.
- Top with sliced green onions and serve.
Notes
- Dark soy sauce provides a thicker, sweeter flavor and adds color; if unavailable, use regular soy sauce with extra sugar, though the color will be lighter.
- Pork can be substituted with thinly sliced beef, chicken breast, shrimp, or firm tofu for different protein options.
- Chinese broccoli is traditional but broccolini or bite-sized broccoli florets work as substitutes.
- Fresh or fresh frozen wide rice noodles are preferable for better texture and sauce absorption, but dry noodles can also be used.
- Maintain high heat and keep stirring when adding noodles and sauce to prevent burning and develop classic caramelized notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 1178mg | 49% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1149IU | 23% |
| Vitamin C | 53mg | 59% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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