Pad See Ew
Pad See Ew is SO EASY! A vibrant Thai street food dish with chewy rice noodles, tender chicken, and crisp greens in a savory-sweet sauce.
Equipment
- Wok or large skillet
- Large Bowl
- Sharp knife and cutting board
- Spatula or wooden spoon
- Measuring Spoons
Ingredients
- 2 chicken breasts boneless and skinless, cut into small pieces, about 1 lb
- 1 teaspoon peanut oil for marinating the chicken and adding a subtle nutty flavor
- 1 tablespoon low sodium soy sauce for marinating the chicken
- 2 tablespoons oyster sauce the heart of the sauce, delivering depth and umami
- 2 teaspoons black soy sauce provides color and a touch of sweetness
- 1 tablespoon fish sauce accents the dish with a savory, salty punch
- 1 tablespoon low sodium soy sauce for seasoning the noodles and chicken as they cook
- 3-4 tablespoons peanut oil divided, for stir-frying
- 4 cloves garlic minced, infuses the dish with aromatic goodness
- 2 eggs adds richness and texture
- 6 stalks Chinese broccoli crunchy, slightly bitter greens that balance the dish
- 6 ounces rice noodles wide, chewy noodles that are the star of the show
- 1 tablespoon brown sugar brings a hint of sweetness to balance the savory flavors
Instructions
- Start by soaking the rice noodles in warm water for about 20-30 minutes until they’re pliable but not mushy. Drain and set aside.
- In a small bowl, combine the chicken pieces with 1 teaspoon peanut oil and 1 tablespoon low sodium soy sauce. Mix well and let it sit for at least 10 minutes.
- In another bowl, whisk together 2 tablespoons oyster sauce, 2 teaspoons black soy sauce, 1 tablespoon fish sauce, 1 tablespoon low sodium soy sauce, and 1 tablespoon brown sugar. Set aside.
- Heat 1 tablespoon peanut oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly caramelized, about 5-6 minutes. Remove from the wok and set aside.
- Add 1 tablespoon peanut oil to the wok. Toss in the minced garlic and cook until fragrant, about 30 seconds. Push the garlic to the side, crack in the eggs, and scramble them gently until just set.
- Add another 1-2 tablespoons peanut oil to the wok. Toss in the soaked rice noodles and Chinese broccoli stalks. Stir-fry on high heat, making sure to spread the noodles out so they get a bit of char.
- Return the cooked chicken to the wok. Pour in the sauce mixture and toss everything together quickly but thoroughly, coating noodles, chicken, and greens evenly. Cook for another 1-2 minutes until the sauce thickens slightly and the broccoli is tender-crisp.
- Plate your Pad See Ew hot from the wok, garnish with extra cracked black pepper or chili flakes if you like a little heat. Enjoy fresh.
Notes
- Using black soy sauce is key for that deep color and mild sweetness; if unavailable, dark soy sauce can be a substitute but adjust sugar accordingly.
- Chinese broccoli offers the perfect balance of bitterness and crunch; baby bok choy or broccoli florets can be used as alternatives.
- Don’t overcrowd the wok—stir-fry in batches if needed to get the best sear and texture.
- Adjust fish sauce and soy sauce amounts to your salt preference, considering oyster sauce adds saltiness too.
- Pad See Ew is best enjoyed fresh but can be frozen for up to 2 months; reheat in a hot pan with oil.