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How to make Stir-Fried Flat Rice Noodles

Pad See Ew is all about that smoky “wok hei” aroma. Cooked on fierce heat with wide noodles, it’s bold, savory, and full of street-style charm—go hot or go home!

Ingredients

  • 120–150 g fresh flat rice noodles (or dried: soaked until soft)
  • 70–80 g protein (sliced chicken or tofu)
  • 1 clove garlic: minced
  • ½–1 cup chinese kale (or any leafy greens)
  • 1 egg
  • 1 tbsp cooking oil

Seasoning

  • 1 tbsp oyster sauce (or vegetarian mushroom sauce)
  • 1 tsp dark soy sauce (for color & depth)
  • 1 tsp soy sauce
  • 1 tsp fish sauce (optional, for Thai flavor)
  • 1 tsp sugar
  • White pepper, to taste

Instructions

  1. Prepare noodles – If fresh: gently separate. If dried: soak until softened but still firm.
  2. Heat wok or pan until very hot. Add oil.
  3. Cook protein until just done, remove and set aside.
  4. Add garlic (and onion, if using) – stir-fry until fragrant.
  5. Crack in the egg (if using), scramble lightly.
  6. Add noodles and all sauces. Stir quickly to coat, letting them get a little smoky.
  7. Toss in the greens and cooked protein. Stir-fry until the greens are just wilted.
  8. Finish with a pinch of white pepper.