Pad See Ew ( meaning “fried with soy sauce”) is made with large rice noodles, pork loin, broccoli, and scrambled eggs fried in soy sauce. Makes a great weeknight dinner and better than takeout!
I’m taking a break from sharing holiday recipes to share a easy and delicious weeknight dinner. A few weeks ago I got out a couple cookbooks and told Amanda, age 7, to look through them and find something she might possibly want for dinner. She’s been more than extremely picky recently, even turning down foods she’s eaten before, liked, and asked for the time she turned it down! I was an extremely picky eater as a kid, too, so I do get it. I know that letting kids pick out there meals sometimes helps and so does having them help cook. She picked out this Pad See Ew from Christine Ha’s Recipes From My Home Kitchen. Christine Ha was the winner of season three of MasterChef. Legally blind since her twenties , Christine Ha had to relearn how to cook using her other senses. I loved watching her on the show so much that when her cookbook was released a few years ago, I bought it immediately.
Pad See Ew
I wasn’t really surprised that Amanda picked out this recipe from this cookbook, she loves Asian food, and noodles. The great thing about Pad See Ew is that it can be made with whatever kind of meat (or without meat) and stir-fry vegetables you like. Thin strips of meat and vegetables cook up quickly. I changed the recipe from the original by soaking the rice noodles instead of boiling them before adding them to the stir-fry, using broccolini instead of Chinese broccoli, and using low-sodium soy sauce instead of light soy sauce. We don’t have an Asian grocery store around here, I wish we did! I also increased the amount of soy sauce because I felt the noodles were too dry. I recommend starting with 2 tablespoons of each and increasing from there if needed.
Pad See Ew ( meaning "fried with soy sauce") is made with large rice noodles, pork loin, broccoli, and scrambled eggs fried in soy sauce. Makes a great weeknight dinner and better than takeout!
30 minPrep Time
15 minCook Time
45 minTotal Time
- 16 ounces large-width flat rice noodles
- 6 teaspoons extra-light olive oil
- 2 cloves garlic, minced
- 1/2 pound pork loin, thinly sliced
- 2 tablespoons low-sodium (or Japanese light) soy sauce
- 2 tablespoons regular soy sauce
- 1 tablespoon sugar
- 1 bunch broccolini, cut into 2-inch pieces
- 3 eggs
- white or black pepper
- Place the rice noodles in a large pot and cover with HOT tap water. Soak for 20-30 minutes. Drain the noodles, place back in the pot and toss with 1 1/2 teaspoons of the olive oil. Refrigerate for at least 30 minutes.
- Heat a wok or extra-large frying pan over high heat and add the remaining oil. Add the sliced pork and garlic and stir-fry until the pork is no longer pink.
- Break apart the chilled rice noodles and add them to the wok. Add the soy sauces and the sugar, stir-fry until the noodles are evenly coated with the soy sauces. Add the broccolini and continue to stir-fry until the broccolini is tender. Taste a noodle and add more soy sauce if needed.
- Push the contents of the wok to the edges to make a well in the center. Break the eggs into the center and scramble them with a whisk or fork until firm. Stir the eggs into the noodles until thoroughly combined. Season with pepper and serve hot.