Stir-Fried Pad See Ew with Chinese Broccoli and Egg

By AislePrompt Editorial · ·

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 comforting stir-fry of wide rice noodles tossed with Chinese broccoli, egg, and soy sauce for a savory-sweet umami flavor. This Thai recipe, ready in about 20 minutes, pairs wide rice noodles, Chinese broccoli (gai lan), egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Serves 3 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 2 cups chopped Chinese broccoli and stir-fry for 2-3 minutes until the stems are tender-crisp and bright green.
  3. Step 3: Push the vegetables to one side of the wok and crack in 2 large eggs. Scramble the eggs gently until just set, then mix with the broccoli.
  4. Step 4: Add 8 oz wide rice noodles along with 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/4 tsp white pepper. Toss everything together and stir-fry for 2-3 minutes until noodles are heated through and coated evenly with sauce.
  5. Step 5: Serve immediately garnished with extra white pepper or chili flakes if desired.

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