Description
Pad See Ew is a classic Thai stir-fried noodle dish featuring wide rice noodles tossed with tender chicken, Chinese broccoli, egg, and a savory sweet soy-based sauce. This flavorful and satisfying meal is quick to prepare, making it perfect for a weeknight dinner that delivers authentic Thai street food taste at home.
Ingredients
Scale
Noodles
- 200g / 7 oz dried wide rice stick noodles or 450g / 15 oz fresh wide flat rice noodles (Sen Yai)
Sauce
- 2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce (or all purpose soy sauce)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
Stir Fry
- 3 tbsp peanut or vegetable oil, separated
- 2 cloves garlic, very finely chopped
- 150g / 5oz chicken thighs (boneless, skinless), sliced
- 1 large egg
- 4 stems Chinese broccoli (Gai Lan), trimmed and cut into pieces
Instructions
- Preparation: Trim ends of Chinese broccoli and cut into 7.5cm (3″) pieces. Separate leaves from stems and cut thick stems in half vertically to max 0.8cm (0.3″) thick. Prepare noodles according to packet directions and drain. Mix sauce ingredients until sugar dissolves.
- Heat oil: Heat 1 tbsp oil in a very large heavy-based skillet or wok over high heat.
- Cook garlic and chicken: Add finely chopped garlic and cook for 15 seconds until fragrant. Add chicken slices and cook until mostly white (no longer pink).
- Cook Chinese broccoli stems: Add the stems to the wok and cook until the chicken is almost cooked through.
- Cook Chinese broccoli leaves: Add the leaves and cook until just wilted.
- Scramble egg: Push all ingredients in the wok to one side, crack the egg into the free space, scramble it until cooked through.
- Remove chicken and veggies from wok: Transfer cooked ingredients onto a plate and scrape wok clean.
- Caramelize noodles: Return wok to stove, heat 2 tbsp oil over high heat until smoking hot. Add noodles and sauce. Toss gently and sparingly for 1 to 1.5 minutes to allow edges of noodles to caramelize.
- Add chicken and vegetables back: Quickly add back the chicken, egg, and Chinese broccoli mixture. Toss together to mix and heat through.
- Serve immediately: Plate the Pad See Ew and enjoy while hot for the best flavor and texture.
Notes
- Use Sen Yai fresh rice noodles traditionally, if available, but dried wide rice stick noodles are easier and more commonly found.
- Dark soy sauce provides a rich flavor and dark color; substitute with ordinary soy sauce if unavailable but expect a milder flavor and lighter color.
- Do not substitute light soy sauce with more dark soy sauce as it will overpower the dish.
- Chicken can be swapped with tofu, prawns, or other stir-fry friendly proteins.
- If Chinese broccoli (Gai Lan) is unavailable, substitute with pak choy, bok choy, or broccolini sliced lengthwise.
- Cook noodles just before use to prevent them from breaking down in the wok during stir-frying.
- Heating the oil until smoking hot is key to properly caramelizing the noodles and achieving authentic flavor.
Nutrition
- Serving Size: 1 serving (about half of total recipe)
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 115 mg
