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.
Ingredients
Scale
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)
Instructions
- 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.
- Slice the Chicken: Thinly slice the chicken thighs and place them in a bowl. Keep aside while you prep the rest of the ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
