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10-Minute Pad See Ew Recipe: Thai Stir-Fried Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 143 reviews
  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Description

This quick and flavorful 10-Minute Pad See Ew recipe captures the essence of traditional Thai stir-fried wide rice noodles with kale, eggs, and a savory blend of soy and mushroom sauces. Perfect for a speedy weeknight dinner, this dish delivers rich umami notes, tender noodles, and a touch of garlicky freshness all in one pan.

Ingredients

Rice Noodles & Sauces

  • 7.75 oz Wide Rice Noodles
  • 1 tbsp Dark Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tbsp Mushroom Sauce

Vegetables & Aromatics

  • 4.25 oz Kale, chopped
  • 1 tsp Garlic, minced

Seasonings

  • 1 tsp White Pepper
  • 1 tsp Salt

Others

  • 2 Eggs
  • 1 tbsp Oil (vegetable or preferred cooking oil)

Instructions

  1. Prepare Noodles: If using fresh wide rice noodles, gently separate the strands to prevent clumping. For dried noodles, soak them in warm water until they become soft and pliable, then drain thoroughly.
  2. Season Noodles: Mix the dark soy sauce into the soaked noodles until they are evenly coated. Set the seasoned noodles aside while you prepare the other ingredients.
  3. Prep Vegetables and Garlic: Chop the kale into bite-sized pieces and mince the garlic finely to ensure even cooking and flavor distribution.
  4. Heat the Wok and Fry Garlic: Heat a wok over medium-high heat, add the oil, and stir-fry the minced garlic until it is fragrant and golden but not burnt, releasing its aromatic flavor.
  5. Cook the Eggs: Push the garlic and oil to one side of the wok, crack the eggs into the empty space, and scramble them gently until just cooked but still tender.
  6. Add Kale and Stir-Fry: Toss in the chopped kale and stir-fry everything together for about 1 to 2 minutes on high heat, allowing the kale to soften slightly while keeping some crunch.
  7. Add Noodles: Introduce the seasoned noodles into the wok with the kale, combining all ingredients.
  8. Season and Toss: Pour in the light soy sauce, mushroom sauce, white pepper, and salt. Toss everything vigorously to ensure the noodles are evenly coated with the sauces and all flavors are well combined.
  9. Serve: Transfer the hot Pad See Ew to serving plates immediately. For extra flavor, optionally add chili flakes, vinegar, or additional soy sauce according to your taste preferences. Enjoy while hot!

Notes

  • Use wide rice noodles for an authentic texture, but you can substitute with flat rice noodles if needed.
  • Be careful not to overcook the kale; it should retain some crispness for the best texture contrast.
  • Adjust soy sauce quantities based on your salt preference to avoid oversalting.
  • If you like it spicy, adding chili flakes or sriracha can enhance the dish.
  • For a vegetarian version, replace eggs with tofu and ensure mushroom sauce is vegetarian-friendly.

Find it online: https://ivysrecipes.com/10-minute-pad-see-ew-recipe-thai-stir-fried-noodles-recipe/