Pad See Ew Stir-Fried Wide Rice Noodles with Broccoli and Egg

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory stir-fry of wide rice noodles with crisp broccoli, scrambled egg, and a rich soy-based sauce, capturing the essence of a beloved Thai street food. This Thai recipe, ready in about 25 minutes, pairs wide rice noodles, broccoli florets, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 oz, fresh or soaked wide rice noodles
1 1/2 cups broccoli florets
2 large eggs
3 tbsp dark soy sauce
2 tbsp light soy sauce
3 tbsp vegetable oil
4, minced garlic cloves
1/4 tsp white pepper
1 tsp sugar
2, sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 2 large eggs and scramble quickly for 1 minute until just set but still moist.
Step 3: Add 10 oz wide rice noodles and 1 1/2 cups broccoli florets to the wok. Stir-fry vigorously for 4 minutes, allowing noodles to slightly char at the edges.
Step 4: Pour in 3 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tsp sugar, and sprinkle 1/4 tsp white pepper. Toss continuously for 2-3 minutes until sauce thickens and evenly coats noodles and broccoli.
Step 5: Stir in 2 sliced green onions and cook for an additional 30 seconds. Serve hot as a filling and flavorful meal.