Authentic Thai Pad See Ew (Print)

Tender chicken and crunchy Chinese broccoli tossed with wide rice noodles in a savory-sweet sauce.

# Components:

→ Noodles

01 - 7 oz dried wide rice stick noodles, soaked in warm water for 30 minutes until pliable

→ Protein

02 - 5 oz boneless, skinless chicken thighs, thinly sliced

→ Vegetables

03 - 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves reserved

→ Egg

04 - 1 large egg

→ Sauce

05 - 2 teaspoons dark soy sauce
06 - 1.5 tablespoons oyster sauce
07 - 1 tablespoon light soy sauce
08 - 2 teaspoons white vinegar
09 - 2 teaspoons sugar

→ Aromatics and Oil

10 - 2 cloves garlic, finely minced
11 - 3 tablespoons peanut or vegetable oil, divided

# Directions:

01 - Soak dried wide rice stick noodles in warm water for approximately 30 minutes until pliable but still firm. Drain thoroughly and set aside.
02 - Whisk together dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small mixing bowl until sugar completely dissolves. Reserve for later use.
03 - Cut broccoli stems into 2-inch pieces and separate leaves, keeping them distinct for staggered cooking.
04 - Heat 1 tablespoon oil in a wok or large skillet over high heat until smoking. Add sliced chicken and stir-fry continuously until cooked through, approximately 3-4 minutes. Transfer to a clean plate.
05 - Return wok to high heat with 1 tablespoon fresh oil. Add broccoli stems and stir-fry for 1 minute, then add leaves and continue stir-frying until just wilted, approximately 2 minutes total. Remove to the plate with chicken.
06 - Add remaining 1 tablespoon oil to the wok over high heat. Add minced garlic and sauté for 15 seconds until fragrant. Crack egg directly into wok and scramble vigorously until just set, approximately 30 seconds.
07 - Add drained noodles to the wok and immediately pour sauce over them. Toss continuously for 2-3 minutes, ensuring all noodles are evenly coated with sauce.
08 - Return cooked chicken and wilted broccoli to the wok. Toss everything together over high heat for 1-2 minutes until thoroughly combined and heated through.
09 - Divide Pad See Ew evenly among serving plates and serve immediately for optimal texture and temperature.

# Expert Advice:

01 -
  • Quick and satisfying weeknight dinner ready in just 30 minutes
  • Authentic Thai flavors with easily accessible ingredients
  • Perfect balance of savory, sweet, and umami flavors
  • Versatile recipe that works with your protein of choice
02 -
  • Use the highest heat possible when stir-frying to achieve authentic 'wok hei' flavor
  • Cook ingredients in batches to prevent overcrowding the wok
  • Dark soy sauce provides color while light soy sauce contributes saltiness
  • Fresh rice noodles yield the most authentic result if you can find them
  • Allow noodles to sit in the hot wok undisturbed for 30-60 seconds for desirable charred spots
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