This recipe makes about 2 portions. I recommend you pre-make the sauce, marinade and cook the meat first. Then cook the noodles one portion at a time. The tips to make Pad See Eiw as delicious as street vendors in Thailand (minus MSG) is to let the hot wok “char” the noodles partially. And you can’t properly char if you crowd the wok or pan.
Ingredients (2 portions)
- 150g chicken or pork, thinly sliced
- 1 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 Tbsp vegetable oil (to cook the meat)
- 2 Tbsp vegetable oil
- 4 cloves garlic, chopped
- 2 eggs
- 4-6 stalks Chinese kale
- 450g fresh wide rice noodles
- 4 tsp sugar
- 2 Tbsp oyster sauce
- 1 Tbsp light soy sauce
- 1/2 Tbsp fish sauce
- 2 Tbsp dark soy sauce
- Combine your choice of protein with the 2 soy sauces. Set aside.
- Combine all sauce ingredients together and mix well. Set aside.
- Heat 1 Tbsp of the vegetable oil in a wok or a large non-stick sauté pan over medium-high heat. When hot, add all of the protein and cook just until done.
- Remove the meat from pan and set aside in a small bowl. If there are meat juices left in the wok, wipe clean with a paper towel.
From this step onward, I recommend cooking 1 portion/serving at a time to properly cook the noodles.
- Add 1½ Tbsp vegetable oil and garlic to the wok and sauté over medium high heat until the smallest bits of garlic start to turn colour.
- Add the egg, break the yolk, and let it set just about halfway, then scramble briefly.
- Add the Chinese kale and toss to coat it evenly in the oil, about 10–15 seconds.
- Add the 227g (8 oz or one portion) rice noodles, 2 Tbsp + 1 tsp of the sauce, and 2 tsp of sugar.
- Turn the heat up to high and toss to coat the noodles evenly in the sauce. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have “toasted” i.e. have some charred marks on them (how long this takes depends on how hot your stove gets).
- Flip the noodles and let them sit again to toast the other side. You may flip the noodles again a couple more times to get more toasting if you wish.
- Add 1 portion of the cooked protein back into the pan and toss briefly to mix and heat up again.
- Repeat steps 5-11 for each portion/serving.