Pad See-Ew Recipe (ผัดซีอิ๊ว)
Recipe type: Main Dish, Entree, Noodles
Cuisine: Thai, Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • ⅓ cup plain vegetable oil
  • 8 ounces of fresh, flat and wide rice noodles (not dried)
  • One large egg
  • 2 tablespoons of sweet dark soy sauce.
  • Mixture of 2 tablespoons oyster sauce, 2 teaspoons light (or "white") soy sauce, 2 teaspoons sugar, 2 teaspoons white vinegar, and 1 medium clove of garlic (peeled and minced)
  • 4 ounces sliced meat of choice, marinated in 2 teaspoons light soy sauce and a teaspoon of baking soda
  • One and one half cups of Kai-Lan (Chinese broccoli) or, if you really can't find it, broccoli florets, loosely packed
  1. Follow the steps in the video. Add the partially-cooked meat to the pan at the same time as you do the vegetable.
If wide rice noodles come super fresh (made earlier the same day), you can skip the blanching; you don’t need that (if you live in Southeast Asia where fresh noodles are available any time, anywhere, you certainly don't need to blanch your noodles). Blanching is recommended only for the thick, doughy flat rice noodles which have been sitting on the shelf for days (most of the time, those are what you get). If you don’t have a high-BTU gas range, don’t try to shake the pan and flip the noodles around as shown in the video. Turn up the heat to the highest setting and let the sweet soy sauce-drenched noodles sit until you can smell that something is just starting to get too browned. Before the fire alarm goes off, give the noodles a stir. Add the meat, then the vegetable, wilt it quickly, and you’re done.
Recipe by SheSimmers at