Pad See Ew

Serving Size

  • 8 Servings 


  • Asian Rice Noodles, dried, flat wide 
  • Peanut, or vegetable oil 
  • Beef, Pork or Chicken 
  • Broccoli 
  • Garlic, fresh, chopped 
  • Eggs, scrambled 
  • Chef’s Companion Brown Gravy, prepared 
  • Low-sodium soy with 1/2 c brown sugar 
  • Fish Sauce 
  • Brown Sugar 
  • Sriracha 


  • 1 lb
  • 2 Tbsp 
  • 2.5 lb, thin strips 
  • 8 stems, long strips 
  • 1 oz 
  • 2 ea
  • 2 c
  • 1 c
  • 2 Tbsp 
  • 1 Tbsp 
  • 2 Tbsp 


  1. Soak noodles in hot water, about 10 minutes until softened. Drain and dry. 
  2. Mix prepared Chef’s Companion Brown Gravy, with sweet soy, fish sauce, sugar and Sriracha and set aside. 
  3. Heat large wok or saute pan on high. Add one tablespoon of oil and sear meat until just done, about 1 minute. Remove. (Meat may have to be done in two batches depending on size of pan – do not overcrowd). 
  4. Heat the other tablespoon of oil and stir-fry the broccoli and garlic. Add noodle and fry crispy. 
  5. Add egg, slowly and toss all together, until egg is just cooked. 
  6. Add meat and sauce back in. Cook until sauce is caramelized on noodles. Put on a platter and serve. 
  7. Traditional garnishes include, chopped peanuts, cilantro, Thai basil, fried shallots or garlic…any or a few. 

Products In This Recipe




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