Pad See Ew (Thai Stir-Fried Noodles)

A classic Thai street food dish featuring wide rice noodles stir-fried with Chinese broccoli, egg, and a savory-sweet sauce. This vegetarian version is quick, easy, and satisfying for lunch.

Prep Time

15 minutes

Total Time

30 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.52/serving

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

Asian•Thai•Chinese

Main Ingredient:

Vegetarian•Eggs•Rice

Cooking Style:

Quick & Easy

Ingredients

Servings

1lbWide rice noodles(Fresh or dried, but dried need to be soaked first.)

£2.50

1bunchChinese broccoli (gai lan)(Can substitute with regular broccoli or bok choy.)

£1.80

2Egg(Omit for vegan version. Consider using an egg substitute if desired.)

£0.60

2clovesGarlic(Minced)

£0.20

2tablespoonsDark soy sauce(Adds color and a slightly sweet flavor.)

£0.25

1tablespoonSweet soy sauce (kecap manis)(Adds sweetness and depth of flavor.)

£0.30

2tablespoonsSoy sauce(Adjust to taste.)

£0.25

2tablespoonsVegetable oil

£0.10

0.3teaspoonWhite pepper(Optional, for a subtle kick.)

£0.05

1teaspoonSugar(Adjust to taste.)

£0.02

Total Cost

£6.07

£1.52 per serving

Instructions

1.
If using dried rice noodles, soak them in warm water according to package directions until pliable but not fully cooked. Drain well.
2.
Cut the Chinese broccoli into bite-sized pieces, separating the stems from the leaves. Blanch the stems in boiling water for 1 minute, then add the leaves and blanch for another 30 seconds. Drain and set aside.
3.
In a small bowl, whisk together the dark soy sauce, sweet soy sauce, soy sauce, sugar, and white pepper.
4.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant (about 30 seconds).
5.
Crack the eggs into the wok and scramble them until lightly cooked.
6.
Add the rice noodles and stir-fry for a minute to heat them through. If the noodles are sticking, add a little more oil.
7.
Pour the sauce over the noodles and stir-fry until the noodles are evenly coated and heated through.
8.
Add the blanched Chinese broccoli and stir-fry for another minute until everything is well combined and heated through.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

20g

29% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

If your noodles are too sticky, try rinsing them with cold water after soaking.

Don't overcook the noodles, or they will become mushy.

Adjust the sauce ingredients to your taste preferences.

For added flavor, consider adding fried tofu or other vegetables like carrots or mushrooms.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pad See Ew (Thai Stir-Fried Noodles)

Ingredients

Instructions