Easy Kosher Pad See Ew With Wide Rice Noodles

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I’ve been obsessed with making this kosher version of pad see ew ever since I first tried it at a Thai restaurant years ago. The waiter assured me their version was vegetarian, but I couldn’t shake the worry about cross-contamination with non-kosher ingredients. So I started experimenting at home, and honestly, this version might be even better than the original.

Pad see ew is one of those Thai stir-fry dishes that looks intimidating but is actually pretty forgiving once you understand the technique. The key is getting your wok or large skillet smoking hot and working quickly. Traditional versions use Chinese broccoli, but I’ve found that regular broccoli or even baby bok choy works beautifully. The wide rice noodles are non-negotiable though. They soak up all that savory-sweet sauce and get those perfect charred edges that make this dish so addictive.

Why This Kosher Pad See Ew Works

What makes this kosher adaptation work so well is using tamari instead of regular soy sauce (make sure it’s certified kosher) and adding a touch of mushroom powder for that deep umami flavor you’d normally get from oyster sauce. I also like to scramble the eggs separately and fold them in at the end so they stay fluffy instead of getting tough.

This is perfect for busy weeknight dinners because once you have all your ingredients prepped, the actual cooking takes maybe five minutes. I usually serve it alongside some crispy spring rolls or a simple cucumber salad to balance out the richness. The leftovers are great too, though the noodles do absorb more sauce overnight.

Quick Weeknight Dinner Solution

Easy Kosher Pad See Ew With Wide Rice Noodles - Thai-Jewish Fusion recipe
I've been obsessed with making this kosher version of pad see ew ever since I first tried it at a Thai restaurant years ago. The waiter assured me their version was vegetarian, but I couldn't shake the worry about cross-contamination with non-kosher ingredients. So I started experimenting at home, and honestly, this version might be even better than the original. Pad see ew is one of those Thai stir-fry dishes that looks intimidating but is actually pretty forgiving once you understand the technique. The key is getting your wok or large skillet smoking hot and working quickly. Traditional versions use Chinese broccoli, but I've found that regular broccoli or even baby bok choy works beautifully. The wide rice noodles are non-negotiable though. They soak up all that savory-sweet sauce and get those perfect charred edges that make this dish so addictive. What makes this kosher adaptation work so well is using tamari instead of regular soy sauce (make sure it's certified kosher) and adding a touch of mushroom powder for that deep umami flavor you'd normally get from oyster sauce. I also like to scramble the eggs separately and fold them in at the end so they stay fluffy instead of getting tough. This is perfect for busy weeknight dinners because once you have all your ingredients prepped, the actual cooking takes maybe five minutes. I usually serve it alongside some crispy spring rolls or a simple cucumber salad to balance out the richness. The leftovers are great too, though the noodles do absorb more sauce overnight.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai
Calories: 425
Ingredients Method Notes

Ingredients
  

Noodles and Vegetables
  • 1 lb fresh wide rice noodles or 8 oz dried, soaked until soft
  • 4 cups broccoli florets cut into bite-sized pieces
  • 3 large eggs lightly beaten
  • 3 cloves garlic minced
  • 2 green onions scallions sliced on diagonal
Sauce
  • 3 tbsp kosher tamari or soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp vegetarian mushroom sauce or additional tamari
  • 1 tsp mushroom powder optional, for umami
  • 2 tsp rice vinegar
  • 1/4 tsp white pepper
For Cooking
  • 3 tbsp vegetable oil divided
  • 1 tsp sesame oil for finishing

Method
 

Preparation
  1. If using dried rice noodles, soak them in warm water until soft and pliable, about 15 minutes. Drain and set aside.
  2. Whisk together all sauce ingredients in a small bowl until sugar dissolves. Set aside.
  3. Blanch broccoli florets in boiling salted water for 1-2 minutes until bright green and crisp-tender. Drain and rinse with cold water to stop cooking.
Stir-Frying
  1. Heat wok or large skillet over high heat until smoking. Add 1 tablespoon oil and swirl to coat.
  2. Pour in beaten eggs and scramble quickly, breaking into large fluffy curds. Remove to a plate and set aside.
  3. Add remaining 2 tablespoons oil to the same pan. Add minced garlic and stir-fry for 10 seconds until fragrant.
  4. Add noodles and toss quickly to separate and heat through, about 1-2 minutes.
  5. Push noodles to one side of pan. Add blanched broccoli to empty space and stir-fry for 30 seconds.
  6. Pour sauce over noodles and vegetables. Toss everything together quickly, allowing some noodles to get slightly charred.
  7. Return scrambled eggs to pan along with sliced scallions. Toss gently to combine and heat through, about 30 seconds.
  8. Remove from heat and drizzle with sesame oil. Serve immediately while hot.

Notes

Fresh wide rice noodles work best, but dried ones soaked until soft are fine too. Don't oversoak them or they'll fall apart. If you can't find mushroom sauce, just use extra tamari and a pinch more mushroom powder. The key to good pad see ew is high heat and quick cooking, so have everything prepped before you start. Leftovers keep in the fridge for 2 days but are best reheated in a skillet with a splash of water.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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