Description
Pad See Ew is a classic Thai stir-fried noodle dish featuring wide rice noodles with chicken, Chinese broccoli, and a savory sauce made from dark soy, oyster sauce, light soy, vinegar, and sugar. The dish is known for its caramelized edges on the noodles and balanced flavor with savory, sweet, and tangy notes, perfect for a quick and satisfying meal.
Ingredients
Scale
Noodles
- 200g / 7 oz dried wide rice stick noodles, or 450g / 15 oz 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)
Stir Fry
- 3 tbsp peanut or vegetable oil, separated
- 2 garlic cloves, very finely chopped
- 150g / 5 oz chicken thighs (boneless, skinless), sliced
- 1 large egg
- 4 stems Chinese broccoli (Gai Lan), trimmed and cut into 7.5cm / 3″ pieces; thick stems halved vertically
Instructions
- Prepare Ingredients: Trim and cut Chinese broccoli into 7.5cm pieces, separating stems and leaves. Cut thick stems vertically to no more than 0.8cm wide. Prepare noodles according to package instructions, timing them to finish just before stir-frying. Mix sauce ingredients until sugar dissolves.
- Heat Oil: In a very large heavy-based skillet or wok, heat 1 tablespoon of oil over high heat until shimmering.
- Cook Garlic and Chicken: Add finely chopped garlic and stir-fry for 15 seconds until fragrant. Add sliced chicken, cooking until its color changes from pink to mostly white.
- Add Chinese Broccoli Stems: Incorporate the prepared Chinese broccoli stems and cook until the chicken is nearly cooked through.
- Add Chinese Broccoli Leaves: Toss in the Chinese broccoli leaves and cook just until wilted, ensuring they retain some crunch.
- Scramble Egg: Push the chicken and vegetables to one side of the wok. Crack in the egg and scramble gently until cooked.
- Remove Chicken and Veggies: Transfer all cooked chicken, vegetables, and egg onto a plate, scraping the wok clean to prepare for caramelizing noodles.
- Caramelize Noodles: Reheat the wok over high heat and add remaining 2 tablespoons of oil. Heat oil until it begins to smoke, then add noodles and the prepared sauce. Toss minimally for about 1 to 1 1/2 minutes to spread sauce evenly and caramelize the edges of the noodles.
- Combine and Serve: Quickly add the chicken, vegetables, and egg back into the wok and toss to combine everything evenly. Serve immediately while hot.
Notes
- Use wide rice stick noodles such as Sen Yai for the most authentic texture; dried wide noodles are easier to find and handle if fresh noodles are unavailable.
- Dark soy sauce provides a deeper flavor and characteristic dark color; ordinary soy sauce can be used but will result in less intense flavor and lighter color.
- Do not substitute light soy sauce with dark soy sauce as it alters the flavor balance.
- Chicken can be replaced with other proteins like tofu or prawns according to preference.
- If Chinese broccoli is unavailable, substitute with pak choy, bok choy, or broccolini cut lengthwise.
- Best served immediately as rice noodles become fragile if left sitting.
- Nutrition info is based on 3 servings.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
