Thai Stir Fried Wide Rice Noodles Pad Si Iew
Transport your taste buds straight to the bustling streets of Thailand with this authentic Thai Stir-Fried Wide Rice Noodles, or Pad Si Iew. This quick and flavorful dish features tender wide rice noodles stir-fried to perfection with savory soy sauce blends, succulent slices of chicken or pork, and vibrant Chinese broccoli (kale or gai lan) for a delightful crunch. With fragrant garlic and perfectly scrambled eggs rounding out the flavors, every bite is a harmonious balance of sweet, salty, and umami goodness. Ready in just 25 minutes, this one-wok meal is perfect for weeknight dinners or a crowd-pleasing favorite at gatherings. Finished with a squeeze of lime, this Pad Si Eiw recipe delivers the ultimate comfort while staying true to its traditional Thai roots. Serve it fresh and steaming hot for the full experience!
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Recipe Information
Ingredients
- 400 grams wide rice noodles
- 250 grams chicken breast or pork (thinly sliced)
- 200 grams Chinese broccoli (kale or gai lan), chopped
- 2 pieces large eggs
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white sugar
- 3 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 0.25 teaspoons ground white pepper
- 2 pieces lime wedges (for garnish)
Instructions
Soak the wide rice noodles in warm water for 20-30 minutes or until softened. Drain and set aside.
In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir until the sugar dissolves and set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the sliced chicken or pork to the wok and stir-fry until the meat is browned and cooked through, about 2-3 minutes.
Add the chopped Chinese broccoli to the wok and stir-fry for 1-2 minutes until just tender.
Push the meat and vegetables to one side of the wok. Add the remaining tablespoon of oil to the empty side, and crack the eggs into the pan. Scramble the eggs lightly and let cook for 1-2 minutes until set.
Combine the scrambled eggs with the meat and vegetables. Add the softened rice noodles to the wok.
Pour the prepared sauce over the noodles and stir-fry everything together, ensuring the sauce evenly coats the noodles. Stir-fry for 2-3 minutes, turning gently to avoid breaking the noodles.
Transfer the Pad Si Eiw to serving plates. Garnish with lime wedges and serve immediately. Enjoy!
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 743 mg | 16% | |
*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.
