Pad See Ew – Thai Stir-Fried Rice Noodles

Ingredients

• 300 g Dehydrated rice noodles (Soak in room‑temperature water for 2 h, then drain)
• 80 g Carrots (Peeled and cut into sections)
• 80 g Shallots (Finely sliced)
• 2 Eggs (Lightly beaten)
• 50 g Palm sugar (Break into very small pieces to facilitate dissolution)
• 4 cuillères à soupe Tamarind juice (Use diluted tamarind concentrate if needed)
• 1 cuillère à soupe Fish sauce
• 1 cuillère à soupe Dark soy sauce (Adds colour and depth)
• 0.25 cuillère à café Salt
• 2 cuillères à soupe Sunflower oil (Divided into two additions)
• 1 cuillère à café Mild chili flakes (Can be replaced by hot chili to taste)
• 250 ml Water (To deglaze the pan and cook the noodles)
• 200 g Soybean sprouts (Rinsed and drained)
• 200 g Chinese cabbage (bok choy) (Cut into bite‑size pieces)

Instructions

1. Soaking the rice noodles

   Place the 300 g of dehydrated rice noodles in a large bowl of room‑temperature water and let soak for 2 hours. Drain before use.

   Time: PT2H

2. Prepare the sauce

   In a bowl, combine the crumbled palm sugar, tamarind juice, fish sauce, dark soy sauce and salt. Stir until the sugar dissolves.

   Time: PT5M

3. Cut the vegetables

   Peel the carrots and cut them into 3 mm thick sticks. Finely slice the shallots.

   Time: PT5M

4. Beat the eggs

   Crack the two eggs into a small bowl and beat lightly with a fork.

   Time: PT2M

5. Heat the oil

   Heat the wok over medium‑high heat, add 1 tablespoon of sunflower oil and heat for 2 minutes until it shimmers.

   Time: PT2M

6. Cook the scrambled eggs

   Pour the beaten eggs into the wok, reduce heat to medium‑low and stir gently for 2 minutes until you obtain soft, bicolour egg pieces.

   Time: PT2M

7. Set aside the eggs

   Transfer the cooked eggs to a plate and set aside.

   Time: PT1M

8. Sauté the shallots

   Add the second tablespoon of sunflower oil to the same wok, raise the heat to medium and sauté the sliced shallots for 2 minutes until translucent and fragrant.

   Time: PT2M

9. Add the mild chili

   Sprinkle 1 teaspoon of mild chili flakes, stir quickly for 10 seconds.

   Time: PT10S

10. Add the sauce

    Pour the prepared sauce, stir gently and let simmer for 3 minutes over low heat so the flavours meld.

    Time: PT3M

11. Deglaze with water

    Add 250 ml of water, bring to a boil (about 2 minutes) then reduce to low heat.

    Time: PT2M

12. Cook the noodles

    Stir in the drained rice noodles, mix gently and cook over low heat for 8 minutes 30 seconds, stirring occasionally, until they are tender and have absorbed the liquid.

    Time: PT8M30S

13. Adjust seasoning

    Check the taste; add a teaspoon of sugar if the dish is too acidic.

    Time: PT1M

14. Finish the dish

    Return the set‑aside eggs, add the soybean sprouts and Chinese cabbage, cook over medium heat for 40 seconds while stirring quickly.

    Time: PT40S

15. Serve

    Transfer the Pad See Ew to warm plates and serve immediately, optionally accompanied by a Thai green salad.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g