Pad See Ew (Thai Stir-Fried Noodles)
Pad See Ew (Thai Stir-Fried Noodles)
Ingredients
For the Noodles and Protein
- 1 pound fresh wide rice noodles, often labeled 'ho fun' or 'chow fun', separated
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 1 bunch Chinese broccoli (gai lan), about 1 pound, tough ends trimmed, stalks sliced 1/2-inch thick, leaves left whole
- 4 cloves garlic, minced
- 2 large eggs
- 3 tablespoons vegetable oil, divided
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare the noodles: If using fresh wide rice noodles, gently separate them by hand. If they are stiff, you can briefly microwave them for 30-60 seconds or quickly blanch them in hot water for 15-20 seconds to soften, then drain well.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, white vinegar, granulated sugar, and white pepper. Set aside.
⏱️ 3 min
- 3
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 4
Cook the eggs: Add another 1 tablespoon of vegetable oil to the wok. Crack the eggs directly into the wok and scramble them until just set but still soft. Break them into smaller pieces with your spatula. Remove the eggs from the wok and set aside with the chicken.
⏱️ 2 min
- 5
Stir-fry garlic and Chinese broccoli: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant. Add the sliced Chinese broccoli stalks and stir-fry for 2-3 minutes until slightly tender-crisp. Add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until wilted.
⏱️ 5 min
- 6
Combine and finish: Add the separated rice noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Using two spatulas or tongs, gently toss and stir-fry everything together, ensuring the noodles are evenly coated with the sauce. Continue to stir-fry for 2-3 minutes until the noodles are heated through and slightly caramelized.
⏱️ 4 min
- 7
Return the chicken and eggs to the wok and toss gently to combine. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew (Thai Stir-Fried Noodles)
For the Noodles and Protein
- 1 pound fresh wide rice noodles, often labeled 'ho fun' or 'chow fun', separated
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 1 bunch Chinese broccoli (gai lan), about 1 pound, tough ends trimmed, stalks sliced 1/2-inch thick, leaves left whole
- 4 cloves garlic, minced
- 2 large eggs
- 3 tablespoons vegetable oil, divided
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare the noodles: If using fresh wide rice noodles, gently separate them by hand. If they are stiff, you can briefly microwave them for 30-60 seconds or quickly blanch them in hot water for 15-20 seconds to soften, then drain well.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, white vinegar, granulated sugar, and white pepper. Set aside.
⏱️ 3 min - 3
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 4
Cook the eggs: Add another 1 tablespoon of vegetable oil to the wok. Crack the eggs directly into the wok and scramble them until just set but still soft. Break them into smaller pieces with your spatula. Remove the eggs from the wok and set aside with the chicken.
⏱️ 2 min - 5
Stir-fry garlic and Chinese broccoli: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant. Add the sliced Chinese broccoli stalks and stir-fry for 2-3 minutes until slightly tender-crisp. Add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until wilted.
⏱️ 5 min - 6
Combine and finish: Add the separated rice noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Using two spatulas or tongs, gently toss and stir-fry everything together, ensuring the noodles are evenly coated with the sauce. Continue to stir-fry for 2-3 minutes until the noodles are heated through and slightly caramelized.
⏱️ 4 min - 7
Return the chicken and eggs to the wok and toss gently to combine. Serve immediately.
⏱️ 2 min