Thai Stir Fry Noodles - Pad See Ew
User Reviews
5.0
375 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
27 mins
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Servings
6 servings
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Calories
372 kcal
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Course
Main Course
Thai Stir Fry Noodles - Pad See Ew
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Now you don't have to go out for great Pad See Ew. Easily and quickly make your own mouthwatering Thai Stir Fry Noodles at home. Healthier than restaurants and 200% delicious.
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Ingredients
- 2 TB light soy sauce see note
- 1 TB dark soy sauce
- 1 TB pure honey
- 4 TB oyster sauce
- 1 TB rice vinegar
- 2 TB granulated sugar
For Stir Fry:
- 14 oz Asian rice noodles wide-cut, dry
- 4 TB vegetable oil
- 4 cloves garlic chopped
- 1 large raw chicken breast boneless/skinless, sliced into bite-size pieces and tossed with 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 large eggs
- 1 bunch spinach leaves or Chinese broccoli leaves
- Optional: Sriracha for serving if you like some heat!
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Instructions
- In a bowl, combine all sauce ingredients and whisk to combine well. Set aside.
- Soak or prepare rice noodles according to package instructions. Drain and set aside.
- In a large wok, add oil over medium-high heat. Once oil is hot, add garlic and Stir constantly until fragrant, about 30 sec. Take care that garlic doesn't burn.
- Add seasoned/sliced chicken and stir well, about 1 minute. Push browned chicken to edges of wok, leaving a center well. There should still be plenty of oil in the center; add 1-2 TB oil if it's dry.
- Crack eggs one at a time into center well. Stir eggs in center until fully scrambled. Add drained rice noodles to the mixture. Add the sauce evenly over noodle mixture.
- Using long chopsticks or tongs, very gently toss noodle mixture so it's fully coated in sauce. Add spinach leaves and stir just to wilt. Remove from heat immediately, and serve while hot. Serve with Sriracha on the side, if desired.
Notes
- If you enjoyed this recipe, please come back and give it a rating ♡
- If you need it to be gluten-free, use Tamari sauce instead of soy sauces (note that Tamari sauce has a lighter flavor profile than dark soy sauce.)
- If you'd like more of a browned or "burnt" edge to your noodles: remove chicken/egg mixture from wok after cooking them. Heat 1/4 cup oil in pan until it's smoking, and add in the noodles with sauce. Stir a few times to coat noodles, and let noodles brown in the hot oil for 1-2 minutes until edges are a bit burnt/caramelized. Then add back chicken/egg mixture and spinach to warm through.
- This dish is best eaten right after it's cooked. Generally speaking, dishes like Pad Thai and Pad See Ew made with rice noodles are best when fresh.
- As this recipe is intended for an easy homemade Pad See Ew, the ingredients chosen are available at major grocery stores or online. You can also use 28 oz fresh extra-wide rice noodles found at Asian grocery stores, which can be added directly to the stir fry until cooked through.
Nutrition Information
Show Details
Serving
1g
Calories
372kcal
(19%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
536mg
(22%)
Potassium
387mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5904IU
(118%)
Vitamin C
18mg
(20%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 372kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 536mg | 22% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5904IU | 118% |
| Vitamin C | 18mg | 20% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
375 reviews
Excellent
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