Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Pad See Ew Recipe: Thai Charred Flat Rice Noodles

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Pad See Ew is Thailand's beloved street-food noodle dish, and once you taste those smoky, charred edges, you will understand why it has such a loyal following. Wide flat rice noodles are tossed in a screaming-hot wok with sliced chicken, Chinese broccoli, and egg, then coated in a dark, sweet-savory soy glaze that caramelizes right onto the noodles. It is fast, comforting, and deeply satisfying — the kind of weeknight dinner that tastes like it came from a Bangkok night market.

The secret to great Pad See Ew at home is heat and restraint. A very hot wok gives the noodles their signature char, while minimal stirring lets them sear instead of steam. With everything prepped and within arm's reach before you start cooking, the whole dish comes together in about 15 minutes. Follow the steps below, and you will get glossy, smoky noodles with tender chicken and crisp-tender greens every time.

Pad See Ew with charred flat rice noodles, chicken, Chinese broccoli, and egg on a plate

A plate of smoky Pad See Ew, fresh from the wok, with charred noodles, chicken, and Chinese broccoli.

Recipe Info

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4 servings
  • Calories: 640 kcal per serving
Raw Pad See Ew ingredients laid out on a wooden table: flat rice noodles, chicken, Chinese broccoli, eggs, garlic, and sauces

Everything you need for Pad See Ew: fresh flat rice noodles, chicken, Chinese broccoli, eggs, garlic, and the soy-based sauce.

Ingredients

  • 450 g (1 lb) fresh flat rice noodles, separated into strands
  • 400 g (14 oz) boneless chicken breast or thigh, thinly sliced
  • 200 g (7 oz) Chinese broccoli (gai lan), stems thinly sliced on the diagonal and leaves roughly chopped
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons (30 ml) neutral oil, such as vegetable or sunflower oil
  • 2 tablespoons (30 ml) dark soy sauce
  • 2 tablespoons (30 ml) light soy sauce
  • 1 1/2 tablespoons (22 ml) oyster sauce
  • 1 tablespoon (12 g) granulated sugar
  • 1/2 teaspoon (1 g) ground white pepper
  • White vinegar, chili flakes, and extra sugar, to serve (optional)
Chopsticks lifting glossy charred flat rice noodles with egg and Chinese broccoli

Glossy, charred noodles lifted straight from the wok — the smoky edges are the whole point.

Instructions

  1. Mix the sauce first. In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, and sugar until the sugar dissolves. Set it beside the stove so you can pour it in all at once.
  2. Prepare the noodles. If using fresh flat rice noodles, gently separate the strands with your hands and set aside. If using dried wide rice noodles, soak them in warm water according to the package directions until pliable but still firm, then drain well.
  3. Heat the wok until very hot. Place a large wok or cast-iron skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and swirl to coat.
  4. Sear the chicken and garlic. Add the sliced chicken in a single layer and cook without moving for 1 to 2 minutes, until browned on one side. Add the garlic and the sliced broccoli stems, and stir-fry for 1 minute more until the chicken is just cooked through. Transfer to a plate.
  5. Scramble the egg. Add the remaining oil to the same hot wok. Pour in the beaten eggs, let them set for about 20 seconds, then scramble lightly into large pieces. Push the egg to one side of the wok.
  6. Char the noodles. Add the noodles to the wok in a single layer and let them sit undisturbed for 1 to 2 minutes so they pick up charred, smoky spots. Pour the sauce over the top, add the chicken and broccoli leaves, and toss everything together for 1 to 2 minutes until the noodles are glossy, heated through, and lightly caramelized.
  7. Serve immediately. Taste and adjust with a little more light soy sauce if needed. Divide among warm plates or bowls and serve right away with white vinegar, chili flakes, and extra sugar on the side, Thai street-food style.

Tips & Variations

  • Heat is everything: if your wok is not hot enough, the noodles will steam and stick instead of charring. Let the wok smoke lightly before the oil goes in.
  • Work in batches if your pan is small. Crowding the wok drops the temperature, so cook the noodles in two batches for the best char, then combine at the end.
  • Do not over-stir the noodles at the start. Letting them sit undisturbed for a minute or two is what creates those prized dark, smoky edges.
  • Swap the protein: thinly sliced beef, pork, shrimp, or extra-firm tofu all work beautifully — just adjust the cooking time so the protein is just cooked through.
  • No Chinese broccoli? Use regular broccoli, broccolini, or bok choy. Keep the stems thin so they cook quickly and stay crisp-tender.
  • For dried noodles, slightly under-soak them. They will finish cooking in the wok, and over-soaked noodles turn mushy fast.
  • Make it vegetarian: skip the chicken and oyster sauce, use a vegetarian stir-fry sauce instead, add tofu and an extra egg, and check that your soy sauces are vegetarian.

Nutrition Note

One serving of this Pad See Ew provides roughly 640 kcal, with about 32 g of protein from the chicken and egg, 78 g of carbohydrates from the rice noodles, and 20 g of fat. Chinese broccoli adds fiber, vitamin C, and calcium, while the soy-based sauce contributes most of the sodium, so keep portions moderate and balance the plate with extra greens if you like. These figures are estimates and will vary with the exact brands and amounts you use.

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FAQ

What does Pad See Ew mean?
Pad See Ew roughly translates to "stir-fried with soy sauce." The name points to the dark soy glaze that gives the noodles their color and sweet-savory flavor.

Can I use dried rice noodles instead of fresh?
Yes. Use wide dried rice noodles (about 250 g / 9 oz dry for 4 servings), soak them until pliable but still firm, and drain well. Slightly under-soaking is better, since they finish cooking in the wok.

Why are my noodles sticking together?
Sticking usually means the wok was not hot enough or the noodles were over-soaked. Use a very hot, well-oiled wok, separate fresh noodles gently before cooking, and let them sear before tossing.

Is Pad See Ew spicy?
Traditionally, no — the dish itself is sweet and savory, not hot. In Thailand, diners add their own chili flakes or chili vinegar at the table, so serve those on the side and let everyone season to taste.

Can I make Pad See Ew ahead of time?
It is best eaten fresh from the wok, when the noodles are still glossy and smoky. Leftovers keep in the fridge for up to 2 days and reheat best in a hot, oiled skillet with a splash of water, but the noodles will soften and lose some of their char.

Now it is your turn to fire up the wok. Try this Pad See Ew recipe this week, and let us know in the comments how your char turned out — and what protein or greens you used to make it your own. Happy cooking!

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