Description
Pad See Ew is a beloved Thai street food dish featuring stir-fried wide rice noodles with savory soy sauce, tender chicken, Chinese broccoli, and a hint of sweetness. This recipe uses dried wide rice noodles for convenience while delivering authentic flavors, with a key tip to cook the chicken separately for perfect caramelization and rich taste.
Ingredients
Scale
Noodles and 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 and Vegetables
- 1 cup / 150g / 5 oz chicken thighs (boneless, skinless, sliced)
- 1 large egg
- 4 stems Chinese broccoli
Other
- 3 tbsp peanut or vegetable oil (separated)
- 2 cloves garlic, very finely chopped
Instructions
- Prepare Ingredients: Soak or cook the dried wide rice noodles according to package instructions until softened but still firm. Slice the chicken thighs into bite-sized pieces. Wash and roughly chop the Chinese broccoli stems and leaves. Finely chop the garlic cloves.
- Mix the Sauce: In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar is dissolved and set aside.
- Cook the Chicken: Heat half of the peanut or vegetable oil in a wok or large skillet over high heat. Add the garlic and sauté briefly until fragrant but not burnt. Add the sliced chicken and stir-fry until cooked through and lightly caramelized. Remove the chicken from the wok and set aside.
- Cook the Egg: Add a little remaining oil to the wok if needed, crack in the egg, and scramble until just set but still soft. Push the egg to the side.
- Stir-Fry Vegetables and Noodles: Add the remaining oil to the wok. Toss in Chinese broccoli and stir-fry until it starts to wilt. Add the prepared noodles, pouring the sauce mixture over them. Stir-fry continuously on high heat to coat the noodles evenly, encouraging some caramelization and slight charring on the noodles and broccoli for authentic flavor.
- Combine Everything: Return the cooked chicken to the wok. Toss everything together quickly to blend flavors and heat through. Ensure the noodles have some caramelized spots for that signature Pad See Ew taste.
- Serve: Remove from heat and serve immediately while hot. Enjoy your authentic Thai Pad See Ew!
Notes
- Recipe video above.
- Pad See Ew means Stir Fried Soy Sauce noodles, popular Thai street food.
- Traditionally made with Sen Yai (wide thin rice noodles), but dried rice noodles offer convenience without compromising flavor.
- Key tip: cook chicken separately from noodles to achieve caramelization; home stoves lack the high heat of street vendors.
- Without proper caramelization, noodles may stew and lack authentic flavor.
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: 9 g
- Trans Fat: 0 g
- Carbohydrates: 73.4 g
- Fiber: 1.6 g
- Protein: 25.1 g
- Cholesterol: 105 mg
