Description
Pad See Ew is a popular Thai street food dish featuring wide rice noodles stir-fried with soy sauces, Chinese broccoli, tender chicken, and egg. This recipe uses easily accessible dried rice noodles and emphasizes cooking components separately to achieve the perfect caramelization and authentic flavor characteristic of restaurant versions.
Ingredients
Scale
Noodles & Sauces
- 200g / 7 oz dried wide rice stick noodles (or 15 oz / 450g fresh wide flat rice noodles – Sen Yai)
- 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)
Protein & Vegetables
- 3 tbsp peanut or vegetable oil, separated
- 2 cloves garlic, very finely chopped
- 1 cup / 150g / 5 oz chicken thighs, boneless and skinless, sliced
- 1 large egg
- 4 stems Chinese broccoli
Instructions
- Prepare the noodles: Soak the dried wide rice noodles in warm water until pliable but not fully soft if using dried noodles. Drain and set aside. If you have fresh noodles, simply separate them carefully for quicker cooking.
- Cook the chicken: Heat 1 tbsp peanut or vegetable oil in a wok or large frying pan over medium-high heat. Add the finely chopped garlic and stir-fry until fragrant. Add the chicken slices and stir-fry until they are cooked through and lightly browned. Remove chicken from the wok and set aside.
- Stir-fry the noodles: Add another tablespoon of oil to the wok and increase the heat to high. Add the noodles and toss quickly. Add dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar. Stir continuously to evenly coat the noodles with sauce and allow some caramelization to form on the noodles for authentic flavor.
- Add the vegetables and egg: Push the noodles to one side of the wok. Add the remaining tablespoon of oil to the empty side. Crack the egg into the oil and scramble lightly. Then mix the egg with the noodles. Add the Chinese broccoli stems and stir-fry until they are tender but still crisp.
- Combine all ingredients: Return the cooked chicken to the wok and toss everything together to combine. Adjust seasoning as needed. Ensure everything is heated through and coated evenly with the sauces.
- Serve immediately: Plate the Pad See Ew hot, garnished if desired, and enjoy the rich, savory, and slightly sweet flavors with tender noodles and crisp broccoli.
Notes
- Recipe video available for reference for visual guidance.
- Pad See Ew means Stir Fried Soy Sauce noodles and is a staple Thai street food.
- Authentic noodles used are Sen Yai, wide thin rice noodles, but dried rice noodles work well and are easier to find.
- Cooking chicken separately from the noodles is key to achieving caramelization and preventing stewing, which greatly enhances flavor.
- Use a wok or a large skillet for best results and high heat stir-frying.
- You can substitute vegetable oil if peanut oil is not available.
Nutrition
- Serving Size: 260 g
- Calories: 510 kcal
- Sugar: 2.9 g
- Sodium: 406 mg
- Fat: 13.2 g
- Saturated Fat: 2 g
- Unsaturated Fat: Estimated 9 g
- Trans Fat: 0 g
- Carbohydrates: 73.4 g
- Fiber: 1.6 g
- Protein: 25.1 g
- Cholesterol: 105 mg
