Pad See Ew Recipe
This Pad See Ew recipe is a sweet, savory, and satisfying Thai noodle dish that’s easy to make at home. Packed with chewy rice noodles, tender chicken, and crisp vegetables, it’s perfect for busy weeknights or a cozy family dinner.
Ingredients
- Wide Rice Noodles: 8 oz soaked or fresh
- Chicken Breast: 1 cup thinly sliced
- Chinese Broccoli: 1 cup stems separated from leaves
- Garlic: 2 cloves minced
- Soy Sauce: 3 tbsp
- Dark Soy Sauce: 1 tbsp
- Oyster Sauce: 2 tbsp
- White Sugar: 1 tsp
- Vegetable Oil: 2 tbsp
- Egg: 1 large optional
- Chili Flakes: 1 tsp optional
Instructions
Prepare the Ingredients
- If using dried noodles, soak them in warm water for 20 minutes, then drain. If using fresh noodles, separate them gently.
- Thinly slice the chicken and chop the Chinese broccoli, separating the stems from the leaves.
Make the Sauce
- In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, and sugar. Stir until the sugar dissolves.
Cook the Noodles
- Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the noodles and half of the sauce mixture. Stir-fry for 2 minutes, then set aside.
Stir-Fry the Chicken and Veggies
- Add another tablespoon of oil to the wok. Cook the chicken slices until golden and fully cooked. Toss in garlic and Chinese broccoli stems, cooking for 1 minute. Add the leaves and cook for another minute.
Combine and Serve
- Add the noodles back into the wok, pour in the remaining sauce, and stir everything together. Optional: crack an egg into the wok and scramble it into the noodles. Cook for 2-3 more minutes.
- Serve hot, garnished with chili flakes or lime wedges if desired.
Notes
- Substitute chicken with tofu or shrimp for variations.
- Use gluten-free soy sauce and rice noodles for a gluten-free version.
- Adjust the spice level by adding more or less chili flakes.