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Pad See Ew (Thai Rice Noodles)

These are one of my favourite noodles and i'm sure it the same for many of you!
The term 'Pad' means to stir-fry and the term 'See Ew' means soy sauce. So the dish litterly means stir fry soy sauce.
If you never had Pad See Ew but you had Pad Thai before you can say that it's a cousin of Pad Thai but sweeter and more chewy noodles. The regular Pad See Ew uses the wide rice noodles but you can use smaller noodles if you like that.
This dish is so easy and quick with only a few ingredients that it's perfect to make at home. Its also very versatile you can make it as vegan or meaty as you like. That's also why I love making this when friend come over.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course dinner, lunch, street food
Cuisine asian, thai
Servings 2 people

Ingredients
  

For the sauce

  • 2 Tbsp sweet dark soy sauce (can use Ketjap if you have that, but that with ½ Tbsp because its more salty and adjust to taste)
  • 1 Tbsp Regular soy sauce (I like to use Mushroom soy sauce)
  • 1 Tbsp oyster sauce
  • 1 tsp sugar or honey
  • 1 Tbsp Golden mountain sauce (or use extra regular soy sauce)

For the noodles

  • 3-4 Tbsp Vegetable oil
  • 4 gloves garlic (minced) (I love using pre cut frozen garlic)
  • 4-6 stalks Chinese broccoli (Gai lan) (you can use regular broccoli)
  • 2 Eggs
  • 170 g Protein of choice (I used Tofu)
  • 1 Tbsp Soy sauce for marinating Tofu, meat or shrimp
  • 400 g Wide rice noodles
  • 1 tbsp white pepper

Instructions
 

  • Mix the tofu and 1 Tbsp of soy sauce together. Let it sit while you prep the other ingredients.
  • Combine all sauce ingredients together and stir to mix well.
  • Add vegetable oil and garlic to the wok and sauté over medium high heat until the smallest bits of garlic starts to turn colour.
  • Add tofu or meat until its 80% cooked.
  • Add egg, break the yolk, let it set just about halfway, then scramble briefly.
  • Add 200g rice noodles, Chinese broccoli and the sauce mix. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have “toasted” i.e. have some charred marks on them (how long this takes depends on how hot your stove gets). Flip the noodles and let them sit again to toast the other side. You may flip the noodles again a couple more times to get more toasting if you wish. 
  • Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving. (If you are making this for a big group)
  • Enjoy!

Notes

Note: Cut the Chinese broccoli in thin pieces or else it won’t cook fast enough.
Keyword asian, Glass Noodles, stirfry, street food, thai, veggi