I love Pad See Ew. It’s by far my favorite Asian dish. I decided to make it at home a while back and it turned out to be a real success. The key is the sauce, if you get the sauce right, everything else will come together great.
What’s really unique about Pad See Ew and that makes it stand out again other typical Asian Stir Fries is the cooking the egg in the wok with the other ingredients. Bits of the scrambled eggs tend to get stuck to the other ingredients and it creates a very unique flavor.
Pad See Ew is originally made with Sen Yai noodles, which are wide thin fresh rice noodles. They are usually sold in Asian stores. I make them with regular Pad Thai Noodles that I can find at pretty much any grocery store. You want to make sure though that the noodles you are using are not too thin otherwise the flavors will not stick and it won’t be as good.
- Pad Thai Noodles or any wide egg noodles
- 2 Tbsp and 2 Tsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tsp White Vinegar
- 2 Tsp Sugar (white or brown)
- 2 Tbsp Water
- 2 Tbsp Sesame Oil
- 2 Garlic cloves
- 1 Egg
- 4 cups Chinese broccoli, or regular broccoli
Prepare noodles according to package instructions.
Meanwhile, make the sauce by mixing in a bowl soy sauce, oyster sauce, white vinegar, sugar and water.
In a large wok, add sesame oil and cook garlic. Careful not to burn.
Add Chinese broccoli and stir fry for 2 minutes or until broccoli is tender.
Move broccoli to one side and crack in the egg, and scramble it. Don’t worry if some of it sticks to the wok, it will char as you continue cooking.
Add the noodles and the sauce to the wok. Stir well.