Thai Pork and Noodles (Pad See Eew)


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Chef: Nate Jones

Serves: 2


This is my personal favorite. There are variations of this dish that include oysters and/or oyster sauce, but I am not a big fan. This is the best way to cook it.


2 tbsp Sugar
1 lb(s) Thinly sliced meat of choice (Steak, Pork or Chicken)
3 tbsp Light Soy
2 tbsp Dark Soy
1 tbsp Fish Sauce
3 clove Garlic
1 pkg Wide Rice Noodles
1 tbsp Vinegar
1 cup Spinach Leaves
2 whole Eggs
3 cup fresh Broccoli
1 tbsp ground chili peppers (optional)

Mix meat and vinegar, set aside.
Cook rice noodles until mostly done but still firm.
Heat Wok to High then add oil.
Drop in chopped Garlic and stir (30 Sec).
Add sliced meat, stir until somewhat cooked.
Add rice noodles.
Stir in light and dark soy, fish sauce and sugar.
Stir until coated.
Create opening in the middle of the wok and drop in two eggs and scramble until all cooked then fold in noodles and meat.
Add chopped spinach and as soon as the leaves are cooked, turn off heat.