Guy Lyons

Pad See Ew

Feb 21, 2026

Marinated Protein

  • 1 lb (450 g) protein of choice, thinly sliced
    (beef, chicken, pork, shrimp, or fried/firm tofu)
  • 4 tsp (20 ml) soy sauce (omit for shrimp or tofu)
  • 1/2 tsp sugar
  • Up to 4 tsp (20 ml) water (optional, for lean meats)

Mix well and set aside.

Sauce (Mix Well)

  • 4 Tbsp (60 ml) oyster sauce
  • 2 Tbsp (30 ml) soy sauce
  • 3 tsp (15 ml) fish sauce
  • 3 tsp (15 ml) Golden Mountain sauce (or Maggi)
  • 4 tsp (20 ml) Thai black soy sauce

Divide into 4 equal portions
(each ≈ 2 Tbsp + 2 tsp / ~40 ml)

Stir-Fry Ingredients

  • 6–8 Tbsp (90–120 ml) neutral oil
  • 8 cloves garlic, finely chopped (divide into 4 portions)
  • 4 large eggs
  • 8–12 stalks (300 g) Chinese broccoli (gai lan)
    • Stems thinly sliced on a bias
    • Leaves roughly chopped
  • 2 lb (900 g) fresh wide rice noodles (ho fun)
    • Separated and divided into 4 portions (8 oz / 225 g each)
  • 8 tsp sugar (2 tsp per portion)
  • Ground white pepper, to taste
  • Chili vinegar (prik nam som), for serving

Instructions

  1. Separate noodles into individual strands.
    If cold and stuck together, microwave in short bursts until pliable.
  2. Divide noodles, garlic, and sauce into 4 equal portions.
  3. Heat 1 1/2 Tbsp oil in a well-seasoned wok or cast iron skillet over high heat.
  4. Add all marinated protein in a single layer and sear until browned.
  5. Stir-fry until just cooked, then remove from the pan.
    Discard any accumulated juices.
  6. From this point on, cook 1 portion at a time:
  7. With heat off, add 1 1/2 Tbsp oil and 1 portion garlic to the wok.
  8. Turn heat to medium-high and stir until garlic just turns golden.
  9. Add 1 egg, break the yolk, let it set halfway, then lightly scramble.
  10. Add 1 portion gai lan and toss 10–15 seconds to coat in oil.
  11. Add 1 portion noodles, 1 portion sauce, and 2 tsp sugar.
  12. Turn heat to high and gently toss to coat, avoiding cutting the noodles.
  13. Spread noodles out and let sit 15–30 seconds until lightly charred.
  14. Flip or toss and let the other side char; repeat if desired.
  15. Add 1 portion cooked protein, toss briefly, then turn off heat.
  16. Plate immediately and wipe the pan clean before the next batch.

Notes

  • Cooking one portion at a time prevents steaming and allows proper charring.
  • Fried or firm tofu holds up best if not using meat.
  • If substituting Chinese dark soy for Thai black soy, omit Golden Mountain sauce and adjust salt at the table.
  • Finish with ground white pepper and serve with chili vinegar.