Pad see eiw literally means ‘stir-fried with soy sauce’, and that is the essence of this immensely popular noodle dish. The variation most common in Bangkok uses pork.






Skill level

Average: 2.9 (5 votes)


  • 300 g (10½ oz) pork tenderloin, finely sliced
  • 3 tbsp dark soy sauce
  • 300 g (10½ oz) fresh flat rice noodles
  • 100 ml (3½ fl oz) vegetable oil
  • 1 tbsp crushed garlic
  • 2 eggs, beaten
  • 2 tbsp fish sauce
  • 2 tbsp caster (superfine) sugar
  • 1 tbsp fermented soybean sauce (yellow bean paste)
  • 1 bunch Chinese broccoli (gai lan), finely sliced on the diagonal
  • pinch of ground white pepper
  • chilli flakes, to taste (optional)

Pork marinade

  • 1 tbsp crushed garlic
  • 1 tbsp caster (superfine) sugar
  • 1 tbsp tapioca flour
  • ½ tbsp fish sauce
  • 1 tsp ground white pepper
  • 1 tbsp oyster sauce
  • 1 tbsp grapeseed oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 1 hour

  1. First, marinate the pork. Combine all the marinade ingredients in a large non-reactive bowl and add the sliced pork. Mix well, then cover with plastic wrap and transfer to the refrigerator to marinate for 1 hour.
  2. In a separate bowl, mix the dark soy sauce and the flat noodles together, separating the noodles as you go. This will prevent the noodles from sticking to each other. Set aside.
  3. Heat the oil in a wok over medium–high heat and stir-fry the garlic until fragrant. Add the marinated pork and stir-fry for 2–3 minutes. Pour in the beaten egg and stir with a spatula to roughly break it up, then push the egg to one side and leave to cook until golden.
  4. Add the noodles, fish sauce, caster sugar and soybean sauce to the wok and stir-fry until the noodles are coated, taking care to stir continuously to prevent the noodles from sticking together. Add the Chinese broccoli and stir-fry until it softens, then taste the noodles and adjust the seasoning if necessary. Remove from the heat.
  5. Divide the noodles between two plates and sprinkle with white pepper and chilli flakes, if desired, before serving.


Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99