Description
A forgiving, one-pan Thai stir-fry featuring wide rice noodles, Chinese broccoli, and a sweet-savory dark soy sauce. This recipe delivers authentic smoky char and restaurant-quality flavor in under 30 minutes.
Ingredients
Scale
- 8 ounces (225g) dried wide rice noodles (sen yai)
- 2 tablespoons vegetable or canola oil
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white sugar (or palm sugar)
- 2 tablespoons water
- 1/2 teaspoon white pepper
- 2 large bunches Chinese broccoli (Gai Lan), cut into 2-inch pieces
- 2 large eggs, beaten
- 3 cloves garlic, minced
- Optional protein: sliced chicken breast, shrimp, or beef
Instructions
- Place dried wide rice noodles in a large bowl and cover with warm water. Soak for 30 minutes until pliable, then drain well.
- In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper, and water until sugar is dissolved. Set aside.
- Wash and trim Chinese broccoli, cutting stems into 1-inch pieces and chopping leaves. Mince garlic. Slice optional protein thinly if using.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Pour in beaten eggs and scramble quickly until just set. Remove eggs from pan and set aside.
- Add remaining 1 tablespoon oil to the pan and increase heat to high. Add garlic and stir-fry for 30 seconds until fragrant.
- Add Chinese broccoli stems first, followed by leaves. Stir-fry for 2-3 minutes until wilted but crisp-tender. Add optional protein now if using and cook until done.
- Add drained noodles to the pan. Pour sauce mixture over noodles. Use tongs to toss everything together for 2-3 minutes until noodles absorb sauce and develop some char.
- Return scrambled eggs to the pan. Toss everything together one last time. Taste and adjust seasoning if needed. Serve immediately.
Notes
Do not skip soaking the noodles; this prevents them from breaking and ensures even cooking. Use high heat to achieve the signature charred flavor. If the pan is crowded, cook in batches to avoid steaming. Reserve some noodle soaking water to add if the dish seems dry. For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate per serving
- Calories: 450
- Sugar: 8
- Sodium: 1200
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 65
- Fiber: 3
- Protein: 12
Keywords: Thai food, pad see ew, rice noodles, one-pan dinner, stir fry, Chinese broccoli, gai lan, easy weeknight dinner, gluten-free option