Easy Homemade Pad See Ew
This is my go-to weeknight noodle dish. It’s just one pan, bursting with flavor, and is endlessly adaptable. Use whatever protein and vegetables you love, and let the sauce do the work.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic finely chopped
- 2 large eggs
- 6 oz protein of choice thinly sliced chicken, beef, shrimp, tofu, or plant-based meat
- 1 –1½ cups broccoli florets or Chinese broccoli gai lan, cut bite-size
- 8 oz wide rice noodles rice sticks, soaked until soft
- ⅓ cup Thaimee Pad See Ew Sauce
- Water as needed (optional, only if noodles need more cooking)
- White pepper freshly ground, to taste
Instructions
- Soak the noodles: Place rice noodles in hot (not boiling) water for 15–20 minutes until soft and pliable. Drain well and set aside.
- Start the wok: Heat a wok or large skillet over medium-high heat. Add oil, then garlic. Stir-fry just until fragrant, for about 30 seconds.
- Cook the eggs: Crack two eggs directly into the pan. Let them set slightly, then scramble gently until just cooked. Push to one side.
- Add protein: Add your protein and stir-fry until just cooked through, about 2–3 minutes.
- Add vegetables: Toss in broccoli (or gai lan stems first if using). Stir-fry for about 1 minute, until bright and slightly tender.
- Add noodles & sauce: Add softened noodles and pour in Thaimee Pad See Ew Sauce. Toss well. If the noodles need a little more cooking or moisture, splash in a bit of water, a tablespoon at a time.
- Get that char: Let the noodles sit undisturbed for 30–60 seconds to develop a light char, then toss once more.
- Finish: Add leafy greens if using, cook just until wilted, and finish with freshly ground white pepper.
Video
Notes
- To Serve: Serve immediately, while hot and glossy.
- Optional Thai condiments on the side:
- Chili flakes
- Fish sauce
- Sugar
- Pickled chilies
Thai Home Cooking Mindset
You can absolutely be creative with your noodle choice. Don’t be fussed if you don’t have rice stick noodles — when cooking outside Thailand, any noodles or even pasta can work beautifully.- Spaghetti, linguine, flat wheat noodles, or whatever you have on hand can work wonders here. The key is the sauce and the technique.
- Water is optional — add a splash only if the noodles need help softening or loosening in the pan.
- Using two eggs makes the dish richer and more comforting — very Thai home-style.
- And most importantly, this dish works beautifully with whatever protein or vegetables you have. Thai home cooking is about adaptability, not perfection — cooking with what you love and what’s already in your kitchen.