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Pad See Ew

A delicious Thai noodle dish with plenty of broccoli.
Servings: 2

Ingredients

  • 8 oz wide rice noodles
  • 2 TBSP sweet soy sauce
  • 2 TBSP oyster sauce
  • 1 TBSP soy sauce
  • 1 TBSP rice vinegar
  • 2 tsp sugar
  • 2 tsp sirracha or chili garlic sauce or to taste
  • 2 cloves garlic minced
  • 8 oz broccolini florets and stems about 2 cups*
  • 1 egg beaten
  • 6-8 large prawns optional
  • 2 TBSP peanut oil

Instructions

  • Fill a large pot of water with hot tap water and add rice noodles. Allow noodles to soak for ~30 minutes to soften them.
  • Combine sweet soy, oyster sauce, regular soy sauce, rice vinegar, sirracha, sugar and garlic in a small bowl and stir to combine.
  • Heat wok on high heat and add 1 TBSP peanut oil.
  • Add prawns (if using) and stir fry for ~3 minutes until they are nearly cooked through.
  • Move prawns to the sides of the wok and add egg and cook for another 1-2 minutes.
  • Push egg to the sides of the wok with the prawns and add softened rice noodles and sauce.
  • Stir-fry noodles until most of the liquid from the sauce is gone.
  • Add broccolini and cook until tender crisp (about 2 more minutes). During this time let noodles sit and develop a bit of char on them.
  • Once broccolini is done, serve immediately.

Notes

* I like to use broccolini, but you can use regular broccoli instead. Better yet, use Chinese broccoli if you can get your hands on some.
Adapted from Rachel Cooks Thai