Authentic Thai Pad See Ew
- ⏱ 35 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
Thai stir-fried wide rice noodles with marinated protein, Chinese broccoli, egg, and a savory sauce.
Adapted from Hot Thai Kitchen.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Authentic Thai Pad ...
0/0
COOK 1COOK 2
1Slice the protein
2Mix the sauce
In a bowl, combine all the sauce ingredients and stir...
Divide the sauce mixture evenly into 2 portions, each...
3Plate and serve
+ 20 more steps in the app
Authentic Thai Pad ...
0/0
COOK 2COOK 1
1Slice the protein
Thinly slice the protein
In a bowl, mix together the protein, soy sauce, and...
2Mix the sauce
3Plate and serve
+ 20 more steps in the app
Ingredients
- 225 g protein of your choice (thinly sliced)
- 2 tsp soy sauce for marinating meat
- ¼ tsp sugar
- 3-4 tbsp vegetable oil
- 4 garlic cloves (chopped)
- 2 large eggs
- 4-6 stalk Chinese broccoli (stems thinly sliced on a bias, leaves roughly chopped)
- 450 g fresh wide rice noodles
- 4 tsp granulated sugar
- ground white pepper, to taste
- chili vinegar, to taste
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 ½ tsp fish sauce
- 1 ½ tsp Golden Mountain sauce
- 2 tsp Thai black soy sauce
What you'll need
You'll share: Bowl, Wok or large cast iron skillet, Wok, Plates, and Serving plates.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Slice the protein COOK 1
- Thinly slice the protein
- In a bowl, mix together the protein, soy sauce, and sugar, If the protein is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier, Mix well
2. Mix the sauce COOK 2
- In a bowl, combine all the sauce ingredients and stir to mix well
- Divide the sauce mixture evenly into 2 portions, each portion is 2 Tbsp + 1 tsp (35 ml)
3. Chop the garlic COOK 2
- Chop the garlic
4. Prepare the broccoli COOK 2
- Thinly slice the Chinese broccoli stems on a bias and roughly chop the leaves
5. Separate the noodles COOK 2
- If the noodles are stuck together, peel them apart into individual strands
- Divide the noodles into 2 portions
6. Sear the protein COOK 1
- In a well-seasoned wok or a large cast iron skillet, heat 1 Tbsp (15 ml) of the oil over high heat
- When hot, add all of the protein and spread it out into a single layer
- Let the protein sear until browned on the underside
- Toss until fully cooked
- Remove it from the pan and set it aside
🤝 Cook 2 hands the wok or large cast iron skillet to Cook 1.
7. Coat the noodles COOK 2
- In the same wok, with the heat still off, add 1½ Tbsp (22 ml) oil and 1 portion of the garlic
- Turn the heat on to medium-high
- Stir until the smallest bits of garlic start to turn golden
- Add 1 portion of the egg, break the yolk, let it set just about halfway, scramble briefly
- Add 1 portion of the Chinese broccoli and toss to coat it in the oil, about 10–15 seconds
- Add 1 portion of the fresh wide rice noodles, 1 portion of the sauce mixture, and 2 tsp of sugar
- Turn the heat up to high and toss to coat the noodles evenly in the sauce, Be aware not to let your spatula cut the noodles
🤝 Cook 1 hands over the sauce mixture.
8. Char the noodles COOK 2
- Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15–30 seconds or until some of the noodles have charred
- Flip or toss the noodles and let them sit again to char the other side, You may flip the noodles again a couple more times to get more toasting if you wish
- Add 1 portion of the cooked protein back into the pan without adding any meat juices that have accumulated, and toss briefly to mix
- Turn off the heat
🤝 Cook 1 hands over the protein.
9. Plate and serve BOTH
- Plate the noodles, quickly wipe the pan clean with a paper towel
- When serving, sprinkle with some ground white pepper and serve with chili vinegar, Enjoy!
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