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Pad See Ew

Frankie Celenza

The classic Thai fried noodle dish made with pork, broccolini, garlic, ginger and more is easier to make than you think.

Pad See Ew


  • 2 1/2 ounces (70 grams rice noodles

  • 2 cloves garlic, minced

  • Grated ginger

  • 2 1/2 ounces (70 grams pork chop, cut into 1-inch pieces

  • 2 1/2 ounces (70 grams Chinese broccoli, broccolini or broccoli rabe, chopped into large pieces

  • 1 egg

  • 1 teaspoon Sriracha

  • Dark sauce:

  • 2 tablespoons dark soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon shoyu (regular soy sauce)

  • 1 tablespoon oyster sauce

  • 1 teaspoon palm sugar


  1. Soak rice noodles in water overnight.

  2. In a medium bowl, combine dark sauce ingredients. Chop and prepare pork chops, broccoli and rest of ingredients.

  3. Heat wok over high heat. Add oil and the garlic and ginger. When garlic becomes aromatic, add the pork and toss for 30 seconds, or until almost cooked through and browned.

  4. Add the broccoli to one side of the pan and place the rice noodles on top of the broccoli. Add a little water from the noodles if needed. Cook until broccoli begins to wilt.

  5. Add the dark sauce and toss to combine.

  6. Make a well in the middle, crack an egg and toss to combine. Top with Sriracha and more grated ginger. Serve immediately.

Pad See Ew




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- You could either buy the Pad See Ew in a restaraunt or buy these five sauces for the same price and make it 50 times. Let's get started. First thing you need to do is get a large pan and put it on very high height. It doesn't need to be a wok, but you definitely want something with sloped sides that you can pan toss or attempt to pan toss. So, some garlic. Just slice it up. This is a dish where you really have to get everything ready beforehand, because it's so fast, you cannot be cooking and chopping. Then you could attempt to slice some ginger, but I actually think that the microplane is pretty awesome, it give you both juice and like the stringiness of the ginger. If you're using a microplane, probably like half as much ginger as garlic. Some Chinese broccoli, broccolini, broccoli raab, just something to give a little bit of green, a little bit of bitterness. And use more of this that you think 'cause it cooks down to nothing. Here we have pork chop. Technically we're making a Pad See EW Mu. In Thai, mu means pork. So thin slices, I mean, this is gonna sear on both sides really quickly. No we have to make our sauce. Starts with, Healthy Boy. You can see right away that it is not the consistency of a soy sauce. Sweet, dark, slightly saline sauce. And I like to do two parts of that to one part oyster sauce, combined with this. Now you've got something sweet that's also salty and briny. Then you add a little bit of Japanese shoyu. This is actual soy sauce. And then lastly, this is fish sauce, also very thin. It's basically anchovy water, so this is seasoning the dish. Next you have palm sugar, it's sugar from the palm tree. It's more like a caramelized sugar if you will, but in Thailand, they make a lot of palm oil and palm sugar. Lastly we have rice noodles. This is a noodle made from rice flour. And I've had these soaking overnight, I have not boiled them, they are gonna cook in steam in here a little bit. We have, you know, these big pieces of greens, we have these big pieces of pork, so you want just like in Italian cookery, you want a noodle that matches those large sizes. So it's really important to heat up the pan as much as it can, and what happens is the metal pores start going like this until they're eventually so hot that they stay open. Then you hit it with the oil, like that. Oh baby, see how hot it is? Okay, garlic and ginger go in, and you can see, once you smell it, which is right now, the pork goes in, no joke. The other thing that's cool about the wok is if you put stuff up on the sides, it's a little bit cooler, so you can push the garlic and ginger up to the sides and sort of let the pork have this really hot spot so we can sear it. Mixing it in a little bit. You can see the pork's getting a little bit of color in some places. We want a little more before we continue. You wanna have color on your pork because that caramelization is flavor. Once we add this is, which is gonna bring all kinds of moisture, the pan temperature's gonna come down and there's gonna be no possibility to get the brownness underneath. You can come in with the broccoli, you can come in with some noodles, believe it or not, right on top like this. And they're gonna bring all kinds of water, in addition to actual real water. So we got a little bit of water in the pan, see that. The greens have reduce to nothingness, the pork is steamed through. Let's come in with our seasoning. So nice brown color. Let's do a single egg. Right in there. And again, just a little mix. We want the egg at the end 'cause we don't want it to really cook too much. I'm gonna hit it with a little sriracha. So the dish is delicious. It's sweet, it's soft, it's savory, and it takes three minutes to cook. Guys, the very first time I made this, I just had a recipe from Thailand, I had never used any of these ingredients before, and it came out great. So really the key is get everything in place, and then just go for it. Put the sauce at the end so it doesn't burn, and that's it, you can do it. It's a great thing to have in your repertoire.