Pad See Ew
Prep time
Cook time
Total time
Recipe type: Asian
Serves: serves 2
  • 200 g thick rice noodles (kway teow / hor fun) – spilt into 2 portions
  • 150 g pork / chicken / beef – sliced thinly
  • 150 g baby kai lan (Chinese broccoli) – cut into segments
  • 2 eggs
  • 4 cloves garlic – minced
  • Cooking oil
  • Sauce:
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ½ tbsp golden mountain sauce / maggi seasoning sauce (if unavailable, substitute with soy sauce)
  • 2 tbsp sweet dark soy sauce (do not skip this ingredient)
  • 1 tsp sugar
  • White pepper
  1. Mix together all the ingredients for the sauce in a small bowl.
  2. Marinate the choice of meat with 1 tbsp oil and 1 tbsp soy sauce. The oil will prevent the meat from sticking together when cooking.
  3. Set all the ingredients at your cooking station so they can be easily accessed during the stir frying process.
  4. In a wok or deep frying pan, add in 2 – 3 tbsp oil and minced garlic. Stir fry the garlic (try not to brown them) for 30 secs and add in 1 egg. Let it sit for a few secs before scrambling it.
  5. Add in baby kai lan and give it a quick toss.
  6. Drop in one portion of the rice noodles and add in half of the sauce. Toss all the ingredients together with a spatula. Add in cooked meat.
  7. Leave the noodles untouched for 15 secs to char the bottom slightly.
  8. Flip the noodles and repeat the process.
  9. Give them a final toss and serve on a plate.
  10. Repeat the same steps with the 2nd portion.
  11. Garnish with red cut chilli and fried shallots if you like.
Recipe by Bear Naked Food at