Pad See Ew is a popular Thai street food dish featuring wide, flat rice noodles stir-fried at high heat with Chinese broccoli, egg, and meat, coated in a savory, slightly smoky, dark soy sauce glaze.

Prep Time	Cook Time	Serves
15 minutes	15 minutes	2

Part A: Ingredients

• Noodles: 1 lb Fresh Wide Rice Noodles (Sen Yai), loosened (or dried wide noodles, prepared as directed).
• Protein/Vegetables: 6 oz Chicken or Pork (thinly sliced), 1 cup Chinese Broccoli (Gai Lan) or regular broccoli florets, 2 cloves Garlic (minced), 2 large Eggs.
• Sauce (mixed in a small bowl): 2 Tbsp Dark Sweet Soy Sauce (See Ew Dam), 1 Tbsp Light Soy Sauce, 1 tsp Fish Sauce, 1/2 tsp White Pepper, 1 tsp Sugar.
• Frying: 2 Tbsp Oil.

Part B: Instructions

Step 1: Prep the Noodles (Crucial)

1. The noodles must be fully loosened and separated before stir-frying. If using fresh noodles, gently pull them apart. If using dried, ensure they are cooked al dente and rinsed. Toss the loosened noodles with $1/2$ of the dark sweet soy sauce now—this coats them early for a dark, even color.

Step 2: Cook Protein and Vegetables

1. Heat 1 Tbsp of oil in a wok or large skillet over high heat until smoking.
2. Add the sliced protein (chicken/pork) and stir-fry rapidly for 2 minutes until just cooked. Remove and set aside.
3. Add the remaining oil. Add the minced garlic and Chinese broccoli. Stir-fry for 2-3 minutes until the broccoli is bright green and slightly tender.

Step 3: Combine and Glaze

1. Push the broccoli/garlic to the side of the wok. Crack the eggs directly into the cleared space. Scramble briefly, then mix with the vegetables.
2. Return the protein to the wok.
3. Add the pre-coated noodles and the remaining sauce mixture to the wok.
4. Stir-fry vigorously for 3–5 minutes at high heat. The high heat is key to achieving the smoky flavor (Wok Hei). Ensure the noodles are evenly coated in the dark sauce and are slightly charred.

Step 4: Serve

• Serve the Pad See Ew immediately, garnished with a side of chili flakes in vinegar (optional).