Pad See Ew

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

4 servings

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

4 servings

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

Ingredients

Soak noodles according to box directions.
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.
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.
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.
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.

We love our gluten-free Wide Rice Noodles in classic Thai dishes like Drunken Noodles and Pad See Ew. They`re great in any stir-fry dish.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.