Pad See Yew
Dive into the bold, savory flavors of Pad See Yew, a classic Thai stir-fry dish that combines wide rice noodles with a medley of rich, umami-packed sauces, tender protein, and crisp Chinese broccoli. This quick and easy recipe features a perfect balance of dark soy sauce, oyster sauce, and a hint of sweetness, all infused into silky noodles and light, fluffy scrambled eggs. Whether you choose chicken, pork, beef, or tofu as your protein, the dish delivers authentic Thai comfort in just 25 minutes. Ideal for weeknight dinners or casual gatherings, Pad See Yew is best served fresh off the wok with a finishing touch of white pepper for added depth and aroma. A must-try for fans of Thai street food, this noodle dish is a flavorful crowd-pleaser that’s both satisfying and customizable!
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Recipe Information
Ingredients
- 8 oz Wide rice noodles (fresh or dried)
- 3 tbsp Soy sauce
- 1.5 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 2 tsp Sugar
- 2 tbsp Cooking oil
- 3 cloves Garlic (minced)
- 8 oz Chicken, pork, beef, or tofu (sliced thinly)
- 2 cups Chinese broccoli (gai lan), chopped into 2-inch pieces
- 2 whole Eggs
- 0.25 tsp White pepper (optional, for garnish)
Instructions
If using dried wide rice noodles, soak them in warm water according to the package instructions until softened, then drain and set aside. If using fresh rice noodles, gently separate the strands and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, and sugar. Stir until the sugar dissolves, then set aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced meat or tofu to the wok and cook until it is fully cooked, about 2-3 minutes. Remove it from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of cooking oil. Add the eggs and scramble them lightly until they're partially cooked.
Push the eggs to one side of the wok and add the softened rice noodles. Pour the prepared sauce over the noodles and toss everything together to coat evenly.
Add the cooked meat or tofu back into the wok, along with the Chinese broccoli, and stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Taste and adjust the seasoning if needed, adding more soy sauce or sugar depending on your preference.
Transfer the Pad See Yew to serving plates and sprinkle with a dash of white pepper if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 15.4 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 349 mg | 27% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
