Authentic Thai Pad See Ew
- ⏱ 45 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
Stir‑fried wide rice noodles with protein, Chinese broccoli, and a savory sauce.
Adapted from Hot Thai Kitchen.
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
1Mise en Place
2Mise en Place
In a bowl, mix together the protein, soy sauce, and...
If noodles are stuck together, peel them apart into...
Divide the noodles into individual portions (8 oz/225...
3Plate and serve
+ 15 more steps in the app
Authentic Thai Pad ...
0/0
COOK 2COOK 1
1Mise en Place
In a bowl, combine oyster sauce, soy sauce, fish...
Stir to mix well and divide the sauce evenly into...
Prep 4 garlic: chopped
2Mise en Place
3Plate and serve
+ 15 more steps in the app
Ingredients
- 225 g protein (thinly sliced)
- 10 ml soy sauce
- 1 ml sugar
- 3-4 Tbsp vegetable oil
- 4 piece garlic (chopped)
- 2 piece egg
- 150 g Chinese broccoli (stems thinly sliced on a bias, leaves roughly chopped)
- 450 g rice noodles
- 4 tsp granulated sugar
- to_taste ground white pepper
- to_taste chili vinegar
- 30 ml oyster sauce
- 15 ml soy sauce
- 7.5 ml fish sauce
- 7.5 ml Golden Mountain sauce
- 10 ml Thai black soy sauce
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 In a bowl, combine oyster sauce, soy sauce, fish sauce, Golden Mountain sauce, Thai black soy sauce, and granulated sugar.
- COOK 1 Stir to mix well and divide the sauce evenly into individual portions.
- COOK 1 Prep 4 garlic: chopped
- COOK 1 Prep 150 g Chinese broccoli: stems thinly sliced on a bias, leaves roughly chopped
2. Mise en Place
- COOK 2 In a bowl, mix together the protein, soy sauce, and sugar, If the meat is lean, add about 2 teaspoons (10 ml) of water, Mix well.
- COOK 2 If noodles are stuck together, peel them apart into individual strands.
- COOK 2 Divide the noodles into individual portions (8 oz/225 g per portion).
3. Sear protein
- COOK 1 Heat 1 Tbsp (15 ml) of vegetable oil in a well‑seasoned wok over high heat.
- COOK 1 When hot, add the protein and spread it in a single layer.
- COOK 1 Let it sear until browned on the underside
- COOK 1 Toss until fully cooked.
- COOK 1 Remove from the wok and set aside.
- COOK 1 Add 1½ Tbsp (22 ml) vegetable oil and 1 portion of garlic to the wok, turn the heat to medium‑high, and stir until the smallest bits of garlic turn golden.
- COOK 1 Add the egg, break the yolk, let it set about halfway, scramble briefly.
- COOK 1 Add the Chinese broccoli and toss to coat it in the oil, about 10–15 seconds.
- COOK 1 Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 tsp of granulated sugar.
- COOK 1 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 Once coated, spread the noodles to cover the pan and let them sit without stirring for about 15‑30 seconds until some noodles char.
- COOK 1 Flip or toss and let them sit again to char the other side.
- COOK 1 Add 1 portion of the cooked protein back into the wok without any accumulated meat juices and toss briefly.
- COOK 1 Turn off the heat.
🤝 Cook B hands over the protein and rice noodles.
4. Plate and serve
- BOTH Plate the noodles, quickly wipe the pan clean with a paper towel.
- BOTH Sprinkle with ground white pepper and serve with chili vinegar, Enjoy!
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