Pad See Ew — Charred Noodles
Experience the authentic flavors of Thai street food with this easy Pad See Ew recipe. Perfectly charred noodles and a balanced sweet and savory sauce create a symphony of flavors in every bite.
Pad See Ew — Charred Noodles
Experience the authentic flavors of Thai street food with this easy Pad See Ew recipe. Perfectly charred noodles and a balanced sweet and savory sauce create a symphony of flavors in every bite.
The Key Move
Achieve high heat and quick wok movements to get the signature 'wok hei' char on the noodles.
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The Setup
- Wok14-inch
- SkilletOptionalLarge
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/7)
Mixed household? Split the plate.
One shared base meal, two finishing paths—so you're not running two separate kitchens.
Shared base
- • Build one shared base: rice, noodles, or vegetables with a sauce everyone likes.
- • Keep crunchy vegetables or a cold side on the table for easy volume.
- • Cook the protein finish separately so each plate can stay familiar without becoming a second dinner.
Finishers
- • Fiber-forward finish: tofu, edamame, or extra vegetables in the same sauce lane.
- • Familiar finish: chicken or seafood added at the end for the rest of the household.
- • Use garnishes and condiments to make both plates feel complete instead of compensating with cheese or fried sides.
Noodles are sticking to the wok.
Ensure the wok is hot enough and add a little more oil. Work quickly to prevent sticking.
Noodles are not charring properly.
Increase the heat and avoid overcrowding the wok. Stir-fry in smaller batches if necessary.
The Method
PREPARE
Prep aheadCombine dark soy sauce (2 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), sugar (1 tsp), and white vinegar (½ tsp) in a small bowl. Mix well and set aside.
HEAT
Time-sensitiveHeat vegetable oil (2 tbsp) in a wok or large skillet over high heat until smoking.
Oil should be shimmering and slightly smoking.
ADD
Time-sensitiveAdd minced garlic (3 cloves) to the wok and stir-fry for 5-10 seconds until fragrant.
Garlic should be fragrant, not burnt.
ADD
Add the eggs (2 large) and scramble quickly until lightly cooked, about 30 seconds.
ADD
Add the wide rice noodles (1 lb) and Chinese broccoli to the wok. Stir-fry vigorously to combine with the eggs (2 large) and garlic (3 cloves).
POUR
Time-sensitivePour the prepared sauce over the noodles and vegetables. Continue to stir-fry for 2-3 minutes, ensuring the noodles are evenly coated and slightly charred.
Noodles should be slightly charred and have a deep brown color. • The aroma should be smoky and savory.
SERVE
Serve immediately and enjoy!
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