Liquid error: Could not find asset snippets/storepickup.liquid

Pad See Ew



  1. Rice noodles

  1. Pad See Ew sauce

  2. Coriander

  3. Chinese broccoli

  4. Thai basil

  5. Egg

  6. Mushrooms



  1. Bring a pot of medium water to the boil.

  2. Preheat a splash of oil in a pan over a medium heat. 

  3. Cut the mushrooms (excluding the enoki mushrooms which are thin and white) in half and place them cut side down in the pan. 

  4. Add the noodles to the water for 2 minutes, ensuring to stir while cooking. Once cooked, strain them and run them under warm water in the colander to avoid the noodles from sticking.

  5. Cut the stem off the Chinese broccoli, roll up the leaves and thinly slice to make shreds. Cut the thicker stems from the base as these will be used. 

  6. Wash the herbs and pat dry in a paper towel. Roughly pick the tops of the coriander and set aside for the garnish. 

  7. In a bowl, crack the eggs and beat them until combined

  8. Flip the mushrooms in the pan, ensuring they brown evenly. 

  9. Add the broccoli stalks to the pan and toss. 

  10. Add the whisked eggs to the pan and stir. 

  11. Once the egg is cooked through, add the strained noodles, marinade sauce, Chinese broccoli and enoki mushrooms to the pan. 

  12. Using a pair of tongs stir to combine all the ingredients in the marinade.

  13. To plate up, portion the noodles into bowls and garnish with Thai basil and coriander. 


Please note this recipe contains gluten (soy) and fish sauce.

For downloadable pdf version, click here.