🍜 Pad See Ew

Name: Pad See Ew
Total time: 25 min
Yield: 2
Cuisine: Thailand · Bangkok
Ingredients: 300 g fresh wide rice noodles; 200 g pork loin, thinly sliced; 2 eggs; 200 g Chinese broccoli (gai lan), cut into 5 cm pieces; 3 tbsp soy sauce; 1 tsp sugar; 2 cloves garlic, chopped; 2 tbsp vegetable oil

Origin: Thailand · Bangkok

735kcal

per serving · 350 g

210kcal

per 100 g

32 gProtein9 g / 100 g

24 gFat7 g / 100 g

105 gCarbs30 g / 100 g

Pad see ew is a Thai street-food stir-fry of wide, flat rice noodles tossed in a very hot wok with sliced pork, egg and Chinese broccoli, seasoned with soy sauce. The noodles pick up charred, smoky edges while staying soft and chewy, and the flavour is savoury and gently sweet rather than spicy. It is served straight from the wok, often with chilli vinegar on the side.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork, egg

Contains porkbecause of: pork

Contains glutenbecause of: soy sauce

Not keto30 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy

What it is made of

rice noodlesporkeggchinese broccolisoy sauce

Recipe

2 servings25 min

Ingredients

300 g fresh wide rice noodles
200 g pork loin, thinly sliced
2 eggs
200 g Chinese broccoli (gai lan), cut into 5 cm pieces
3 tbsp soy sauce
1 tsp sugar
2 cloves garlic, chopped
2 tbsp vegetable oil

Method

Separate the noodles; if stiff, rinse briefly in warm water and drain.
Heat the oil in a wok over high heat, fry the garlic for 10 seconds, add the pork and stir-fry until just cooked.
Add the Chinese broccoli stems, then the leaves, and stir-fry for 1 minute.
Push everything aside, crack in the eggs and scramble lightly.
Add the noodles, soy sauce and sugar; toss over high heat for 2–3 minutes until the noodles char at the edges. Serve hot.

How to make it lighter

Use lean pork loin and trim visible fat to cut calories without losing protein.
Double the Chinese broccoli and use fewer noodles for a larger, lighter plate.
Measure the oil: 1 tbsp oil ≈ 120 kcal, and a hot non-stick wok needs less of it.

History

The dish reflects the Chinese influence on Thai cooking: its name roughly means 'stir-fried with soy sauce', and wok-fried rice noodles came to Thailand with Chinese immigrants. Today it is one of the most common noodle dishes at street stalls and Thai restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →