Authentic Thai Pad See Ew

This pad see ew recipe is tried and true, and I promise it'll rival anything you've had at Thai restaurants! It's a quick and simple dish, but you need to know some tricks to achieve perfectly seasoned, not-broken rice noodles with that smokey wok char. Let's dive in!

Note: I recommend making 1 serving at a time to maximize noodle toasting, so you may want to split the ingredients in half when doing your prep. All the protein, however, can be cooked all together.

170g (6oz) protein of your choice, thinly sliced (see note 1)

1 Tbsp (15 ml) soy sauce for marinating meat, omit if using shrimp or tofu

3 to 4 tablespoon (45 to 60 ml)vegetable oil

4 cloves garlic, chopped

2 eggs

4 to 6 stalks (150 g) Chinese broccoli, aka gai lan, stems thinly sliced on a bias, leaves roughly chopped

1 lb (450g) fresh wide rice noodles (ho fun noodles), store bought or make your own (see note 2)

4 tsp granulated sugar

Ground white pepper, to taste

Optional condiment: Prik nam som or chili vinegar (see note 3)

subheading: Sauce:

2 Tbsp (30 ml) oyster sauce

1 Tbsp (15 ml) soy sauce

1 ½ tsp (7.5 ml) fish sauce

1 ½ tsp (7.5 ml) Golden Mountain sauce, or sub Maggi Seasoning or soy sauce

2 tsp (10 ml) Thai black soy sauce or dark soy sauce

For descriptions of all these sauces, see this video

Note: Ingredients may have been altered from the original.

Directions at hot-thai-kitchen.com

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