Pad See Eu (Fried Rice Noodles)

1 comment

Print Friendly

3/4 pound sliced beef, chicken, pork, or whole shrimp
2 teaspoon thin soy sauce
2 teaspoon cooking wine
2 teaspoon cornstarch

8 ounces dried wide rice-stick noodles
2 tablespoons vegetable oil
1 tablespoon sweet black soy sauce

2 tablespoons oil
6 cloves garlic, pounded to a mash or crushed and chopped, or 6 teaspoons minced garlic from jar
2 tablespoons crushed yellow bean sauce (tao jiew dam)
1/4 pound Chinese or regular broccoli, chopped
2 tablespoons fish sauce
3 teaspoons sweet soy sauce
2 teaspoons vinegar
2 tablespoons sugar

Marinate meat with thin soy sauce, cooking wine, and cornstarch for 15 minutes to 24 hours. Don’t marinate if using shrimp.

Soak the noodles in a large bowl of warm water until they are soft, check every 15 minutes and replace water if it has cooled. Drain noodles. Set a wok over medium-high heat. When it is hot, add the oil. Stir-fry the noodles briskly in the hot oil to heat them through, about 45 seconds. Add the soy sauce and stir-fry to coat all the noodles, about 1 minute.

Combine the fish sauce, sweet soy sauce, sugar, and vinegar in a small bowl. Set a clean wok over medium-high heat. When it is quite hot, add the oil. Add the garlic and yellow bean sauce. Stir-fry until aromatic. Add the meat (if used), raise the heat to high, and stir-fry until meat begins to lose it‘s raw color. Add the broccoli and shrimp (if used) and stir-fry for 30 seconds. Add the fish sauce, sweet soy sauce, sugar, and vinegar and stir-fry for about a minute. Add noodles and bean sprouts and stir-fry briefly.


  • Lynda

    I am planning to make this next week – my little one is craving her fave noodles. In Sydney we would do the grocery shopping every sat, visit the library and then ‘just the two of us’ would hop into a tiny Thai place for a shared bowl of pad se ew & and a soup. I miss that.