Get ready to transform your kitchen into a sizzling Bangkok street food paradise with this mouthwatering Pasta Pad See Ewe recipe! This incredible dish combines the perfect balance of tender rice noodles, crisp vegetables, and a savory sauce that will make your taste buds dance with excitement. Whether you're a culinary adventurer or a home cook looking to impress, this recipe promises restaurant-quality flavors that will transport you straight to the vibrant streets of Thailand - no passport required!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 8 oz wide rice noodles
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Fresh lime wedges for serving
Instructions
- Prepare ingredients by washing and chopping broccoli florets and carrots into uniform bite-sized pieces. Mince garlic cloves finely.
- Cook wide rice noodles according to package instructions, typically by soaking in hot water for 5-7 minutes until they become soft but still slightly firm. Drain and set aside.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until it shimmers and becomes hot.
- Add minced garlic to the hot oil and stir-fry quickly for 30 seconds, being careful not to burn it.
- Add sliced carrots and broccoli florets to the wok, stir-frying for 2-3 minutes until they begin to soften but remain crisp.
- Push vegetables to one side of the wok and pour beaten eggs into the empty space. Scramble eggs until just cooked, then mix with the vegetables.
- Add softened rice noodles to the wok, then pour soy sauce and oyster sauce over the noodles. Toss everything together using tongs or a spatula to ensure even coating.
- Continue cooking for an additional 3-4 minutes, allowing noodles to develop slight charred edges and absorb the sauce.
- Remove from heat and transfer to serving plates. Garnish with fresh lime wedges on the side.
- Serve immediately while hot, squeezing lime juice over the dish just before eating for added brightness.
Tips
- Noodle Perfection: Always slightly undercook your rice noodles during the initial soaking, as they'll continue cooking in the wok. This prevents mushy noodles and ensures a perfect al dente texture.
- Wok Heat is Key: Use a high heat setting to achieve that authentic "wok hei" flavor - the characteristic slightly charred taste that makes street food so irresistible.
- Mise en Place Matters: Prep all ingredients before you start cooking. Thai stir-fry dishes move quickly, and having everything ready prevents burning or overcooking.
- Don't Overcrowd the Wok: Cook in batches if necessary to ensure vegetables and noodles get a proper sear instead of steaming.
- Fresh is Best: Use fresh lime wedges when serving - the bright citrus cuts through the rich sauce and adds a zesty finish to the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 18g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 190mg
