Prepare the Noodles: Soak the wide rice noodles in warm water for about 10-15 minutes, or until they are pliable. Drain well and set aside.
Prepare the Ingredients: Cut the Chinese broccoli into bite-sized pieces. Mince the garlic and set aside. Crack the eggs into a small bowl and lightly beat them.
Cook the Egg: Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat. Pour in the beaten eggs and cook, scrambling until just set. Remove the eggs from the wok and set aside.
Stir-fry the Vegetables: Add another tablespoon of oil to the wok. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the Chinese broccoli and stir-fry until it starts to soften, about 2-3 minutes.
Add Noodles and Sauce: Add the soaked and drained rice noodles to the wok. Pour in the soy sauce, dark soy sauce, and sugar. Stir-fry everything together, ensuring the noodles are coated well with the sauce. Cook for about 3-5 minutes, until the noodles are heated through and slightly caramelized.
Combine and Serve: Add the cooked egg back into the wok. Toss everything together until well combined. Serve the Pad See Ew hot, garnished with crushed peanuts and a wedge of lime, if desired.
Fantastic recipe! The flavors are authentic, and the dish is quick to prepare. This is a must-try for anyone who loves Thai food.
Very tasty and relatively easy to make. The fresh ingredients really make a difference. I added some bean sprouts for extra crunch.
Good flavor. I used shrimp instead of the egg, and it was excellent. Next time I'll try it with chicken.
Best Pad See Ew recipe I've tried! The balance of sweet and savory is spot on. The noodles weren't mushy, and the entire dish came together beautifully. Highly recommend!
Great recipe overall. I would suggest adding a bit of fish sauce for an extra depth of flavor.
