Pad See Ew is likely the second most well known Thai noodle dish to Pad Thai. While flat rice noodles serve as the base of this dish, the real flavor comes from the slightly sweet gravy. I’ve balanced out the sweet taste of the carmelized brown sugar with soy sauce and sauteed garlic, and you can also toss in some grilled chicken, beef or tofu for added protein.
A note about noodles: Traditional Pad See Ew is made with fresh flat rice noodles, which can usually be found at your local Asian grocery store. But if you’re having a hard time finding them, then you can use any other type of fresh cooked pasta, such as udon or lo mein. If you live in New York then I recommend the noodle shop on the northeast corner of Grand and Bowery, they have a great selection of fresh noodles and dumplings.
- 2 Tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 ½ teaspoons finely chopped shallots
- 1/3 cup low sodium soy sauce
- 1 Tablespoon brown sugar
- 1 package fresh flat rice noodles
- 2 eggs
- 1 cup broccoli, medium chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Chopped scallions for garnish
- Add two Tablespoons of olive oil to a large saucepan over medium heat.
- Add the garlic and shallots and saute for 3 minutes.
- Add the soy sauce and brown sugar, stirring constantly for 3 minutes as the sauce thickens.
- Add the noodles, tossing them in the sauce until well coated.
- Make room in the middle of the pan and add the eggs, scrambling them into the noodles.
- Add the broccoli, salt and pepper.
- Saute for 5 minutes before plating and garnishing with chopped scallions.
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