International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Stir-Frying Techniques (Southeast Asian)

Pad See Ew: Stir-Fried Noodles with Chinese Broccoli

Pad See Ew is a popular Thai street food dish featuring wide rice noodles, Chinese broccoli, egg, and a savory-sweet sauce. This recipe focuses on achieving authentic stir-frying techniques for perfectly cooked noodles and vegetables.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
1-2
Ingredients
  • 200 g Wide rice noodles (sen yai)
  • 1 bunch Chinese broccoli (gai lan), cut into 1-inch pieces
  • 1 Egg
  • 2 cloves Garlic, minced
  • 2 tbsp Dark soy sauce
  • 1 tbsp Sweet soy sauce (kecap manis)
  • 1 tbsp Oyster sauce
  • 2 tbsp Vegetable oil
  • 1/4 tsp White pepper powder

Preparing the Ingredients

Begin by preparing all your ingredients. Cut the Chinese broccoli into bite-sized pieces, ensuring the stems are separated from the leaves as they require different cooking times. Mince the garlic and have the sauces measured out and ready to go. Loosen the rice noodles if they are stuck together.

Heating the Wok

Heat a wok or large skillet over high heat until it's smoking hot. This is crucial for achieving the wok hei, or 'breath of the wok,' which imparts a characteristic smoky flavor.

Stir-Frying the Garlic and Egg

Add the vegetable oil to the hot wok. Once the oil is heated, add the minced garlic and stir-fry for a few seconds until fragrant but not browned. Crack the egg into the wok and scramble it quickly.

Adding the Chinese Broccoli

Add the Chinese broccoli stems to the wok and stir-fry for about a minute, then add the leaves. Stir-fry until the broccoli is slightly softened but still has a bite.

Incorporating the Noodles

Add the wide rice noodles to the wok. Use tongs or a spatula to toss and separate the noodles. Be careful not to break them.

Adding the Sauces

Pour the dark soy sauce, sweet soy sauce, and oyster sauce over the noodles. Stir-fry continuously, ensuring the sauce is evenly distributed and coats the noodles. The noodles should take on a rich, brown color.

Finishing and Serving

Continue to stir-fry for another 2-3 minutes until everything is heated through and the noodles are cooked but still chewy. Season with white pepper. Serve immediately while hot.

Nutrition Facts Estimated per 100g of product

  • Calories: 180 kcal
  • Protein: 5g
  • Fat: 7g
  • Carbohydrates: 25g
These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Pad See Ew can be high in sodium due to the soy sauces and oyster sauce. Consider using low-sodium soy sauce alternatives. The dish can also be modified to include more vegetables for added fiber and nutrients. Adjust the amount of sweet soy sauce (kecap manis) to control the sugar content.

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FAQ

  • What can I use instead of Chinese broccoli?

    If you can't find Chinese broccoli, you can substitute it with regular broccoli or bok choy.
  • Can I add protein to Pad See Ew?

    Yes, you can add protein such as chicken, pork, shrimp, or tofu. Add the protein after stir-frying the garlic and before adding the Chinese broccoli.
  • How do I prevent the noodles from sticking together?

    Make sure the wok is hot enough and the noodles are not too wet when you add them. Tossing them quickly and continuously will also help prevent sticking.