Pad See Ew (Stir-Fried Wide Rice Noodles with Chicken and Broccoli) Recipe

Introduction

Pad See Ew is a beloved Thai stir-fried noodle dish known for its savory, slightly sweet flavor and tender textures. Made with wide rice noodles, chicken, and Chinese broccoli, this recipe brings restaurant-quality taste right to your home kitchen in about 35 minutes.

Ingredients

• 7 oz wide rice noodles (soaked or fresh, preferably Sen Yai)
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sugar
• 1 tbsp vegetable oil (for stir-frying)
• 2 cloves garlic (minced)
• 6 oz chicken thigh (sliced thin)
• 1 cup Chinese broccoli (Gai Lan) (chopped into 2-inch pieces)
• 1 egg (lightly beaten)
• Crushed chili flakes (to taste)

Instructions

1. Step 1: Soak the wide flat rice noodles in warm water until pliable, about 30 minutes. Drain and set aside.
2. Step 2: Thinly slice the chicken thighs and place them in a bowl. Set aside while prepping other ingredients.
3. Step 3: In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, and sugar until well combined.
4. Step 4: Heat vegetable oil in a wok over medium-high heat. Add minced garlic and stir-fry until fragrant.
5. Step 5: Add the sliced chicken to the wok and stir-fry until lightly cooked through.
6. Step 6: Add the drained noodles and chopped Chinese broccoli to the wok. Stir-fry together for 2–3 minutes until the broccoli is slightly tender.
7. Step 7: Pour the prepared sauce over the stir-fry and toss everything together until the noodles are evenly coated and start to caramelize slightly.
8. Step 8: Push the noodle mixture to one side of the wok. Pour the beaten egg into the empty space and scramble until just set.
9. Step 9: Mix the scrambled egg with the noodles and chicken. Stir everything together well.
10. Step 10: Serve immediately hot, optionally sprinkled with crushed chili flakes or accompanied by chili vinegar for extra heat.

Tips & Variations

• Use fresh wide rice noodles if possible for the best texture; soak dried noodles until just pliable to avoid sogginess.
• Substitute chicken with beef, pork, shrimp, or tofu according to preference.
• Adjust the sweetness or saltiness of the sauce by adding more sugar or soy sauce to suit your taste.
• For a vegetarian version, replace oyster sauce with mushroom soy sauce and omit the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or oil to prevent sticking. Avoid microwaving to keep the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of dark soy sauce?

Dark soy sauce adds color and sweetness that regular soy sauce lacks. If you don’t have dark soy sauce, use regular soy sauce with a pinch of brown sugar or molasses to mimic the flavor and color.

What can I substitute for Chinese broccoli?

If Chinese broccoli is unavailable, substitute with regular broccoli florets, spinach, or kale. Keep in mind the texture and cooking time may vary slightly.

Pad See Ew (Stir-Fried Wide Rice Noodles with Chicken and Broccoli) Recipe

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★★★★★

4.8 from 143 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

Pad See Ew is a classic Thai stir-fried noodle dish featuring wide rice noodles, tender chicken thigh, and crisp Chinese broccoli all tossed in a savory blend of dark and light soy sauces with a touch of oyster sauce and sugar, finished with scrambled egg and a hint of chili flakes for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 7 oz wide rice noodles (soaked or fresh, preferably Sen Yai)
• 6 oz chicken thigh (sliced thin)
• 1 cup Chinese broccoli (Gai Lan) (chopped into 2-inch pieces)
• 1 egg (lightly beaten)

Sauce Ingredients

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sugar

Others

• 1 tbsp vegetable oil (for stir-frying)
• 2 cloves garlic (minced)
• crushed chili flakes (to taste)

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Instructions

1. Soak the Rice Noodles: Soak the wide flat rice noodles in warm water until pliable, about 30 minutes. Drain and set aside to prepare for stir-frying.
2. Slice the Chicken: Thinly slice the chicken thighs and place them in a bowl. Keep aside while you prep the rest of the ingredients.
3. Prepare the Sauce: In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, and sugar. Stir well until the sugar is dissolved and the sauce is evenly combined.
4. Stir-Fry Chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry briefly until fragrant, then add the chicken slices and stir-fry until they are lightly cooked and no longer pink.
5. Add Noodles and Vegetables: Add the soaked rice noodles and chopped Chinese broccoli to the wok. Continue stir-frying everything together for 2 to 3 minutes, allowing the noodles to heat through and the broccoli to become tender-crisp.
6. Add the Sauce: Pour the prepared sauce evenly over the stir-fry. Toss everything well so that the noodles are evenly coated. Continue stir-frying to allow the sauce to slightly caramelize and cling to the noodles.
7. Scramble the Egg: Push the stir-fried mixture to one side of the wok. Pour the beaten egg into the cleared space and scramble gently until just set, then combine with the noodles and chicken mixture evenly.
8. Serve Immediately: Transfer the Pad See Ew to plates while hot. Serve with crushed chili flakes or chili vinegar on the side for those who prefer extra heat and tanginess.

Notes

• Use wide rice noodles (Sen Yai) for authenticity; if unavailable, other wide flat noodles can be used but the texture may vary.
• If fresh noodles are not available, soaked dried rice noodles can be used but ensure they don’t over-soak or become too soft before cooking.
• Adjust the amount of chili flakes to suit your spice tolerance.
• Chinese broccoli can be substituted with regular broccoli, but the flavor will be slightly different.
• Using dark soy sauce adds a rich color and sweetness, so don’t skip or replace entirely with light soy sauce.

• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Pad See Ew, Phat Si-Io, Thai stir-fried noodles, chicken noodles, Chinese broccoli, wide rice noodles, Thai cuisine