Pad See Ew (rice noodles with greens)

Doug and I love Thai food. It caters to my love of anything noodley, is relatively vegetarian friendly (watch out for fish sauce!) and available just about anywhere these days. With belly warming spices and deliciously ubiquitous coconut milk, I consider Thai to be the perfect comfort food.

I’ve recently adopted a number of “authentic” Thai recipes into my meal rotation. Naturally I had to incorporate one of my favorites, Pad See Ew. It’s basically a grown up variation of my favorite throw-together meal from university: spaghetti +frozen spinach + garlic – how can you go wrong?

But after making this recipe a few times, I found myself referring to it as my favorite “stress-cipe” (rhymes with recipe, groan, I know). Despite its deliciousness, I was frantic every time I made the dish. Seems I’m just not cut out for the maximum heat of real Thai cooking, and Doug quickly learned to avoid the kitchen when Pad See Ew was on the menu.

This is preposterous to me – why should such a straightforward dish with simple ingredients be so hard for me? I decided to tackle the issue head on – with a non-stick pan and a very loose interpretation of “authentic.” If you’re looking for the real thing, check out . If you’re looking for a tasty, easy approximation, take a look below!

Pad See Ew (rice noodles with greens)

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 Servings

Pad See Ew (rice noodles with greens)

This simple, delicious adaptation of a Thai favorite comes together easily with just a few ingredients.


  • 1 lb dry flat rice noodles
  • 2 eggs
  • 1 Tbsp vegetable oil
  • 4 cloves garlic, chopped
  • 1 cup sliced firm tofu/pork/chicken (optional)
  • 2 lb (2 bunches) chinese broccoli
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp sugar


  1. Cook noodles according to package directions, stopping when slightly under done.
  2. Crack eggs into a bowl and whisk quickly with a fork. Scramble egg in large pan over medium heat. Set aside.
  3. Add oil and garlic to pan, heating until garlic is fragrant.
  4. Add tofu/meat to pan and stir fry until tofu is golden or meat is cooked.
  5. Chop broccoli into 2 inch segments, slicing stems lengthwise. Add to pan.
  6. Dissolve sugar in soy sauce. Add half of the mixture to the pan. Stir fry until vegetables are bright green.
  7. Add noodles and remainder of soy sauce mixture, stirring well. Cook until soy sauce has been absorbed.
  8. Add egg and cook until heated through, then remove pan from heat and serve.

In place of the chinese broccoli, you can use broccolette, broccoli rabe, kale or broccoli. Serve with rice vinegar and red pepper flakes (or fish sauce!). Vinegar might seem like an odd condiment for noodles, but its tang balances out the bitterness of the greens, and stops the noodles from sticking together.

Unfortunately recip-easy doesn’t have quite the same ring to it…

This entry was posted in Dinner, Gluten-Free, Vegetarian. Bookmark the permalink.

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