What Can I Make with Egg, Rice Noodles, Scallion, and Soy Sauce?
With egg, rice noodles, scallion, and soy sauce, you can make 15-Min Pad See Ew Pork & Noodles—a restaurant-quality stir-fry that comes together in minutes. These four ingredients form the foundation of several Asian noodle dishes, from wok-charred classics to simple egg noodle rolls, all built on the umami-rich combination of soy sauce and perfectly cooked eggs.
Top recipe15-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.
Ingredients
- •wide rice noodles (pad thai or pad see ew style)
- •ground pork
- •soy sauce
- •oyster sauce
- •eggs
- •scallions (white and light green parts, sliced)
Steps
- 1Boil rice noodles in salted water until just tender, 4–5 minutes. Drain well.
- 2Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high until it shimmers.
- 3Add ground pork, breaking it up with a spoon. Cook until no pink remains, 5–6 minutes.
- 4Add drained noodles, soy sauce, and oyster sauce. Toss constantly until noodles are coated and edges char slightly, 2–3 minutes.
- 5Push noodle mixture to the side. Crack eggs into the empty space, let whites set, ~90 seconds, then fold and scramble gently into noodles.
- 6Top with scallions. Serve immediately.
Why this works
These ingredients represent the holy trinity of quick Asian noodle cooking: a starch base (rice noodles), protein and richness (egg), a savory backbone (soy sauce), and bright, sharp aromatics (scallion). The soy sauce provides deep umami flavor that coats the noodles, while the egg adds silky texture and richness that binds everything together. When stir-fried over high heat, the noodles develop a slight char and chew while the egg creates a glossy coating—a technique central to dishes like Pad See Ew and Char Kway Teow. This combination works because each component plays a specific role: rice noodles have a delicate structure that absorbs sauce without falling apart, eggs emulsify and create creamy texture, soy sauce carries all the savory depth, and scallions provide freshness and mild onion notes that cut through richness. The ratio of these ingredients can be adjusted depending on your cooking method—a quick stir-fry versus a slower braise creates entirely different dishes with the same base components.
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Open the recipe finder →Frequently asked
Can I make these recipes without pork?
Absolutely. The 15-Min Pad See Ew works beautifully with chicken, shrimp, tofu, or as a vegetarian dish with just the egg and noodles. The base sauce and cooking method remain the same—only the protein changes.
What if I don't have fresh scallions?
You can substitute with chives, garlic chives, or even a pinch of garlic powder and white pepper. Fresh scallions add brightness, but dried alternatives or other aromatics will still give you good flavor.
Can I use regular noodles instead of rice noodles?
Yes, but the texture will be different. Wheat noodles, egg noodles, or even soba work, though they'll absorb more sauce and have a different chew. Rice noodles stay lighter and more delicate, which is why they're traditional in these dishes.
What other recipes can I make with these ingredients?
Beyond Pad See Ew, try Wok Char Kway Teow (similar technique with more char), Egg Rice Noodle Rolls (steamed rather than stir-fried), or Chili Crisp Seafood Noodles for a spicy twist. Each uses the same four ingredients as a base.
How should I prep the ingredients for the fastest cooking?
Cook rice noodles according to package directions and drain well—excess moisture will steam rather than fry. Beat eggs in a bowl, mince scallions (separate white and green parts), and have soy sauce measured. High heat and quick prep mean everything cooks in under 15 minutes.
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