Description
Pad See Ew is a classic Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, Chinese broccoli, and a flavorful blend of dark soy sauce, oyster sauce, and vinegar. This quick and savory meal combines caramelized noodles with a balance of sweet, salty, and tangy flavors, making it a beloved street food favorite that’s easy to prepare at home.
Ingredients
Scale
Noodles
- 200g / 7 oz dried wide rice stick noodles or 15 oz / 450g 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)
Other Ingredients
- 3 tbsp peanut or vegetable oil (separated)
- 2 cloves garlic, very finely chopped
- 1 cup / 150g / 5oz boneless, skinless chicken thighs, sliced
- 1 large egg
- 4 stems Chinese broccoli (Gai Lan)
Instructions
- Preparation: Trim the ends of the Chinese broccoli, cut into 7.5cm (3 inch) pieces. Separate the leaves from the stems. Slice thick stems in half vertically so they’re no wider than 0.8cm (0.3 inch). Prepare the noodles according to the packet directions, then drain well. Time the cooking so the noodles are ready just before you start stir frying, as overcooked noodles break easily in the wok.
- Make the Sauce: Combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a bowl. Stir until the sugar dissolves completely to create a balanced sauce.
- Heat Oil: Heat 1 tablespoon of oil in a very large, heavy-based skillet or wok over high heat until hot but not smoking.
- Cook Garlic and Chicken: Add the finely chopped garlic to the hot oil and sauté for about 15 seconds until fragrant. Add the sliced chicken thighs and stir-fry until they mostly change color from pink to white, about 2-3 minutes.
- Add Chinese Broccoli Stems: Toss in the broccoli stems and continue cooking until chicken is almost fully cooked through and stems are slightly tender, approximately 2-3 minutes.
- Add Chinese Broccoli Leaves: Add the broccoli leaves and cook just until wilted, about 1 minute.
- Scramble Egg: Push all ingredients to one side of the wok. Crack the egg into the empty side and scramble it quickly, incorporating it with the other ingredients once partially cooked.
- Remove Chicken and Vegetables: Transfer the chicken, broccoli, and scrambled egg mixture from the wok to a plate, scraping the wok clean to avoid burning.
- Caramelize Noodles: Return the wok to the stove and heat 2 tablespoons of oil over high heat until it begins to smoke (this ensures proper caramelization). Add the cooked noodles and the prepared sauce. Toss just a few times to coat the noodles and let the edges caramelize, about 1 to 1.5 minutes.
- Add Chicken Mixture Back In: Quickly return the chicken and vegetable mixture to the wok noodles. Toss everything together thoroughly to disperse all the ingredients and heat through. Serve immediately while hot and flavorful.
Notes
- Use fresh wide rice noodles (Sen Yai) if available for the best texture; if using dried noodles, soak or cook as per packet instructions carefully to prevent breaking.
- Dark soy sauce adds color and sweetness; substitute with regular soy sauce for a less intense flavor but less color.
- Light soy sauce can be replaced with all-purpose soy sauce if preferred.
- Chicken thighs provide juiciness and flavor; can substitute with boneless chicken breast but may be less tender.
- Chinese broccoli (Gai Lan) can be substituted with regular broccoli or kale in a pinch, though the flavor will differ.
- Ensure wok is very hot to achieve proper caramelization of noodles, which is a hallmark of Pad See Ew.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Pad See Ew, Thai stir fried noodles, chicken Pad See Ew, Thai noodles, stir fry recipe, Gai Lan, wide rice noodles
