Authentic Thai Pad See Ew (Printable)

Wok-tossed wide rice noodles with chicken, Chinese broccoli, and umami-rich sauce

# What You'll Need:

→ Noodles

01 - 7 oz dried wide rice stick noodles or 15 oz fresh wide flat rice noodles

→ Protein

02 - 5 oz boneless skinless chicken thighs, thinly sliced

→ Vegetables

03 - 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves cut larger

→ Egg

04 - 1 large egg

→ Sauce

05 - 2 tsp dark soy sauce
06 - 1½ tbsp oyster sauce
07 - 1 tbsp light soy sauce
08 - 2 tsp white vinegar
09 - 2 tsp sugar

→ Other

10 - 2 cloves garlic, very finely chopped
11 - 3 tbsp peanut or vegetable oil, divided

# How To Make It:

01 - If using dried rice noodles, soak in warm water for about 30 minutes until pliable but not fully cooked. Drain and set aside. If using fresh rice noodles, gently separate and set aside.
02 - In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar dissolves.
03 - Cut stems into 2-inch pieces and leaves into larger pieces.
04 - Heat 1 tbsp oil in a wok or large skillet over high heat. Add sliced chicken and stir-fry until just cooked through. Remove and set aside.
05 - In the same wok, add 1 tbsp oil. Add broccoli stems and stir-fry 1 minute. Add leaves and stir-fry until just wilted. Remove and set aside.
06 - Add remaining 1 tbsp oil to the wok. Add garlic and sauté a few seconds until fragrant. Crack in the egg and scramble quickly until just set.
07 - Add soaked or fresh noodles to the wok. Pour sauce over noodles and toss well to coat.
08 - Return chicken and Chinese broccoli to the wok. Stir-fry everything together for 1-2 minutes until hot and well combined.
09 - Divide Pad See Ew among serving plates. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce balance hits that perfect spot between savory and sweet, just like the street vendors achieve
  • Everything happens in one pan, meaning maximum flavor with minimum cleanup
02 -
  • Having all ingredients prepped and within arms reach before you turn on the heat makes the difference between success and chaos
  • The wok must be properly hot before adding ingredients or youll end up steaming instead of stirfrying
03 -
  • Room temperature ingredients cook more evenly and prevent the wok temperature from dropping too dramatically
  • Use two utensils to toss the noodles like the pros do one to push and one to pull for even distribution
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