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Phad See Ew

Servings 2



  • 2 servings of hor fun or kway teow
  • 2 tbsp kicap manis/sweet dark sauce
  • 3 cloves garlic chopped
  • 2 tbsp canola oil


  • 1/8 tsp white pepper
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp maggi Seasoning sauce
  • 2 tsp sugar

Phad See-Ew

  • See Notes!
  • 6 large prawns
  • 160-200 g thinly sliced beef/pork/chicken
  • 3-4 stalks of kai lan chopped into bite size
  • 2 eggs
  • 2-3 tbsp canola oil
  • Reserved fried garlic for garnish
  • Store bought fried shallot garnish
  • Red chilli flakes garnish (optional)



  • Separate & toss rice noodles together with kicap manis and set aside.
  • Heat wok on med high heat until smoking.
  • Add garlic, quickly stir-fry until golden, remove garlic only, and set aside.
  • Add rice noodle to wok, and stir-fry for a couple of minutes, careful not to break the noodles.
  • Set aside.


  • Mix all the ingredients for the sauce in a small bowl.

Phad See Ew

  • Heat pan on med-high, add oil & swirl pan to coat.
  • Add meat and stir-fry until almost cooked.
  • Add prawn and cook for 1 minute.
  • Add kai lan and stir-fry until wilted.
  • Push everything aside, crack in egg and scramble.
  • Add noodles and pour sauce over.
  • Stir fry until sauce has been absorbed by the ingredients
  • Remove from heat.
  • Garnish with fried garlic, shallots, and chilli flakes.


Optional:Recommended to cook 1 serving each time, so divide the ingredients!