Pad See Ew, or ‘stir fried noodles,’ is a popular Thai dish that has gained an incredible amount of notoriety in the United States. This recipe is based off of another great recipe from Recipe Tin Eats.
Pad See Ew
Yield: 4 Servings
Prep Time: 8 minutes
Cook Time: 10 minutes
8 ounces of dried wide rice noodles (see Note 1)
3 tbsp soy sauce
3 tbsp oyster sauce
3 tsp white vinegar
3 tsp sugar
3 tbsp water
3 tbsp vegetable oil
2 cloves garlic
1 cup raw chicken cut into cubes (see Note 2)
1 large egg
8 ounces Chinese broccoli (see Note 3)
How to Make It
- Trim the ends of the Chinese broccoli and cut into 1 inch pieces
- Prepare rice noodles according to package directions (for me, this means soaking the noodles for 20 minutes in hot water). Time the noodles so they finish when the rest of the ingredients are done.
- Mix the soy sauce, oyster sauce, vinegar, sugar, and water together to form the sauce. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium heat. Add garlic and cook until fragrant. Add cubed chicken and cook until it changes from pink to white. Set aside.
- Add 1 tbsp oil with Chinese broccoli stems and cook until the stems soften. Add leaves and cook until wilted.
- Push everything to one side, and crack an egg in and scramble it. Set everything aside.
- Add 1 tbsp oil on medium heat. Add noodles and sauce until noodles absorb some of the flavors of the sauce. Add chicken, Chinese broccoli, and egg back in to disperse sauce.
Note 1: You can generally find wide rice noodles at an Asian market, i.e. H Mart or 99 Ranch, or on Amazon. In my opinion, the wide the better.
Note 2: If I do not remember to thaw raw chicken from the freezer, I will use rotisserie chicken. I add the rotisserie chicken at the very end to impart flavors from the sauce.
Note 3: If you cannot find Chinese broccoli, broccolini or bok choy will also work. Cooking will change depending on which you use. Separate leaves from stems for Chinese broccoli and bok choy, and add leaves at the very end to prevent overcooking.