Pad See Ew - Thai Stir Fried Noodles
Pad See Ew - Thai Stir Fried Noodles
Ingredients
For the Sauce
- 1/4 cup water
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon MSG, (Monosodium glutamate)
- 1 tablespoon palm sugar
For the Marinated Chicken
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 tablespoon oil, for cooking chicken
Other Ingredients
- 3 cloves garlic, minced
- 1 cup broccoli stems, cut into 1/2-inch pieces
- 1 cup broccoli leaves, roughly chopped
- 2 egg, beaten
- 1 pound flat wide rice noodles, fresh or rehydrated according to package directions
- 2 tablespoons oil, for stir-frying garlic and broccoli
- 2 tablespoons chives, chopped, for garnish
- 1/2 teaspoon chili flakes, for garnish, or to taste
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 5 min
- 2
In a measuring cup or small bowl, combine 1/4 cup water, 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 2 tablespoons oyster sauce, 1/2 teaspoon MSG, and 1 tablespoon palm sugar. Whisk everything together until the palm sugar is dissolved and the sauce is thoroughly mixed. Set the sauce aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the marinated chicken thighs and stir-fry until they are browned and approximately 90% cooked through, about 4-5 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 5 min
- 4
In the same pan, add 2 tablespoons of oil. Add the minced garlic and cut broccoli stems. Stir-fry for 2-3 minutes until the garlic is fragrant and the broccoli stems start to soften.
⏱️ 3 min
- 5
Add the broccoli leaves to the pan. Continue to stir-fry until the leaves are wilted, about 1-2 minutes. Move the cooked vegetables to one side of the pan.
⏱️ 2 min
- 6
Pour the beaten eggs into the empty side of the pan. Scramble the eggs until just set, then combine and scramble them together with the garlic and broccoli. Once everything is scrambled and cooked, remove the mixture from the pan and set it aside with the chicken.
⏱️ 3 min
- 7
Add the flat, wide rice noodles to the pan. Pour the previously prepared sauce over the noodles. Toss everything together vigorously, ensuring the noodles are fully combined and evenly coated with the sauce. Cook for 2-3 minutes, allowing the noodles to absorb the sauce and develop a slight char.
⏱️ 3 min
- 8
Return the cooked vegetables and scrambled egg to the pan. Add the cooked chicken back into the pan. Give all the ingredients a final toss to ensure they are well combined and heated through.
⏱️ 2 min
- 9
Once done, plate the Pad See Ew into serving bowls. Garnish with chopped chives and chili flakes as desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew - Thai Stir Fried Noodles
For the Sauce
- 1/4 cup water
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon MSG, (Monosodium glutamate)
- 1 tablespoon palm sugar
For the Marinated Chicken
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 tablespoon oil, for cooking chicken
Other Ingredients
- 3 cloves garlic, minced
- 1 cup broccoli stems, cut into 1/2-inch pieces
- 1 cup broccoli leaves, roughly chopped
- 2 egg, beaten
- 1 pound flat wide rice noodles, fresh or rehydrated according to package directions
- 2 tablespoons oil, for stir-frying garlic and broccoli
- 2 tablespoons chives, chopped, for garnish
- 1/2 teaspoon chili flakes, for garnish, or to taste
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 5 min - 2
In a measuring cup or small bowl, combine 1/4 cup water, 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 2 tablespoons oyster sauce, 1/2 teaspoon MSG, and 1 tablespoon palm sugar. Whisk everything together until the palm sugar is dissolved and the sauce is thoroughly mixed. Set the sauce aside.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the marinated chicken thighs and stir-fry until they are browned and approximately 90% cooked through, about 4-5 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 5 min - 4
In the same pan, add 2 tablespoons of oil. Add the minced garlic and cut broccoli stems. Stir-fry for 2-3 minutes until the garlic is fragrant and the broccoli stems start to soften.
⏱️ 3 min - 5
Add the broccoli leaves to the pan. Continue to stir-fry until the leaves are wilted, about 1-2 minutes. Move the cooked vegetables to one side of the pan.
⏱️ 2 min - 6
Pour the beaten eggs into the empty side of the pan. Scramble the eggs until just set, then combine and scramble them together with the garlic and broccoli. Once everything is scrambled and cooked, remove the mixture from the pan and set it aside with the chicken.
⏱️ 3 min - 7
Add the flat, wide rice noodles to the pan. Pour the previously prepared sauce over the noodles. Toss everything together vigorously, ensuring the noodles are fully combined and evenly coated with the sauce. Cook for 2-3 minutes, allowing the noodles to absorb the sauce and develop a slight char.
⏱️ 3 min - 8
Return the cooked vegetables and scrambled egg to the pan. Add the cooked chicken back into the pan. Give all the ingredients a final toss to ensure they are well combined and heated through.
⏱️ 2 min - 9
Once done, plate the Pad See Ew into serving bowls. Garnish with chopped chives and chili flakes as desired. Serve immediately and enjoy!
⏱️ 2 min