15-Min Pad See Ew Pork & Noodles
Wide rice noodles tossed with ground pork, soy and oyster sauce, finished with a charred egg—the Thai stir-fry that tastes like takeout but hits the table in under 10 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 645
- Protein
- 38g
Ingredients
- 8 oz wide rice noodles (pad thai or pad see ew style)
- ¾ lb ground pork
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 whole eggs
- 3 stalks scallions (white and light green parts, sliced)
Instructions
- 1
Boil rice noodles in salted water until just tender, 4–5 minutes. Drain well.
- 2
Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high until it shimmers.
- 3
Add ground pork, breaking it up with a spoon. Cook until no pink remains, 5–6 minutes.
- 4
Add drained noodles, soy sauce, and oyster sauce. Toss constantly until noodles are coated and edges char slightly, 2–3 minutes.
- 5
Push noodle mixture to the side. Crack eggs into the empty space, let whites set, ~90 seconds, then fold and scramble gently into noodles.
- 6
Top with scallions. Serve immediately.
Tools you’ll need
- large pot (for boiling noodles)
- 12-inch skillet with high sides (for stir-fry)
- wooden spoon
- tongs or stir-fry spatula
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