Pad See Ew


  • 1/2-16 oz box (8oz) A Taste of Thai Wide Rice Noodles
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon and 1 teaspoon A Taste of Thai Fish Sauce, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 1 lb pork loin or chicken breast, thinly sliced
  • 5-7 tablespoons oil (peanut or canola), divided
  • 1 1/2 lbs bok choy, cut into 1 inch pieces (washed well)
  • 3 tablespoons sweet soy sauce*
  • 2 eggs
  • 1/2 teaspoon ground white pepper
  • 1 cup Thai or Italian basil leaves
  • *Sweet soy sauce is thick, like molasses, and sweeter than typical soy sauce.

This noodle stir-fry is standard fare in Thailand. It’s sweet and salty, and ready in 30 minutes.


  • 15 minutes to assemble
  • 15 minutes to cook
  • Total time: 30 minutes


  • 4 servings


  1. Soak noodles according to box directions.
  2. Mix oyster sauce, vinegar, 1 tablespoon of Fish Sauce, garlic and sugar in a medium bowl. Add pork or chicken and mix well. Set aside to marinate, while noodles are soaking.
  3. Heat 3 tablespoons of oil in a large skillet or wok on highest heat. Add bok choy and remaining teaspoon of Fish Sauce. Stir-fry until wilted down and transfer to a large bowl.
  4. Add 2 tablespoons of oil to skillet. Add drained noodles (pat dry to avoid splatter) and sweet soy sauce. Stir-fry until tender. Push noodles to side and add eggs. Scramble in pan, adding more oil if necessary and add to bok choy.
  5. Add 2 tablespoons oil to skillet, adding meat with marinade and white pepper. Stir-fry until just cooked through. Transfer bowl contents and basil to skillet. Toss well. Adjust sweet soy sauce or Fish Sauce depending on preference. Serve immediately.
  6. NOTE: Oyster sauce, sweet soy sauce and Thai basil can be found at any Asian grocer.