ThaiDinner

Recipe Story

origins & traditions

Pad See Ew is one of the most popular noodle dishes found at street stalls throughout Bangkok and beyond. The name translates to "stir-fried soy sauce noodles," and this dish delivers on that promise with its characteristic dark color and rich umami flavor. Wide rice noodles are stir-fried over high heat with marinated pork, fresh kale, and eggs, then tossed in a sauce made from soy sauce, oyster sauce, and a touch of sugar. The key to perfect Pad See Ew is achieving wok hei—that slightly charred, smoky flavor that comes from cooking over intense heat. The contrast between the tender noodles, crispy edges, slightly bitter kale, and savory-sweet sauce creates a harmonious balance that has made this dish a staple of home cooking and street food culture alike.

Instructions

step by step

0/11 done

Slice pork chops thinly against the grain into bite-sized pieces. Marinate with 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15 minutes.
Prepare the sauce by mixing 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 2 tablespoons honey, and 2 tablespoons water in a small bowl. Set aside.
Wash and roughly chop kale into 2-inch pieces, separating stems from leaves.
Heat wok over highest heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat.
Add marinated pork and stir-fry for 2-3 minutes until just cooked through. Remove and set aside.
Add another tablespoon of oil to the wok. Add minced garlic and stir-fry for 10 seconds until fragrant.
Add kale stems first, stir-frying for 1 minute, then add leaves and cook for another minute until wilted.
Push vegetables to the side of the wok. Add remaining oil to the center and crack eggs directly into the wok. Scramble briefly.
Add noodles to the wok, using tongs to separate them gently. Pour sauce over noodles and toss everything together for 2-3 minutes.
Return pork to the wok and toss everything together for 1 minute, ensuring noodles develop some charred spots.
Add a splash of vinegar if desired for brightness. Serve immediately while hot.

Pad See Ew with Pork and Kale

3.9 (150)

Wide noodles stir-fried with tender pork, fresh kale, and a sweet-savory sauce create this beloved street food classic that brings authentic flavors to your table in under 30 minutes.

medium

32 min

4 servings

Ingredients

0 of 11 checked

Main Ingredients

500 grams Pork Chops, thinly sliced
400 grams Noodles, fresh wide rice noodles
3 cups Kale, roughly chopped
2 pieces Eggs, beaten

Aromatics

4 cloves Garlic, minced

Sauce

4 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoons Fish Sauce
2 tablespoons Honey

Cooking

4 tablespoons Vegetable Oil

Finishing

1 tablespoons Vinegar White (optional)

Chef Tips

expert advice

•The secret to authentic Pad See Ew is cooking over very high heat—this creates the characteristic slightly charred flavor called "wok hei." If your noodles are sticking together, briefly soak them in room temperature water to loosen before cooking.

•Some cooks add a small amount of dark soy sauce for deeper color.

•The dish should have a balance of sweet, salty, and slightly bitter notes from the charred kale.

•Don't overcrowd the wok—cook in batches if needed to maintain high heat.

•Adjust sweetness and saltiness to your preference by adding more honey or soy sauce.

Variations & Substitutions

make it your own

•Fresh wide rice noodles work best, but dried ones can be substituted if soaked until pliable.

•For a vegetarian version, substitute pork with firm tofu and use soy sauce instead of fish sauce.

Storage & Reheating

keeping it fresh

Storage

Best enjoyed immediately. If storing, keep in an airtight container in the refrigerator for up to 2 days. Note that noodles will continue to absorb sauce and become softer. Store without garnishes.

Reheating

Reheat in a wok or large skillet over high heat with a splash of water or oil to prevent sticking. Stir-fry for 2-3 minutes until heated through. Do not microwave as noodles will become rubbery. Add a splash of soy sauce if needed to refresh flavors.