Pad See Ew (Thai Rice Noodles)
Pad See Ew (Thai Rice Noodles)
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For the Sauce
- 1/4 cup water
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon palm sugar, or brown sugar
For the Stir-Fry
- 1 1/2 pounds fresh wide rice noodles, separated
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 head broccoli, stems sliced, florets separated into small pieces
- 2 large eggs, beaten
For Garnish
- 2 tablespoons green onions, chopped, or chives
- 1/2 teaspoon chili flakes, or to taste
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and cornstarch. Mix well to coat the chicken and set aside to marinate while preparing other ingredients.
⏱️ 2 min
- 2
In a small bowl or measuring cup, whisk together the water, dark soy sauce, 2 tablespoons light soy sauce, fish sauce, 1 tablespoon oyster sauce, MSG (if using), and palm sugar until the sugar is fully dissolved. Set the sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and about 90% cooked through, approximately 3-4 minutes. Remove the chicken from the pan and set aside.
⏱️ 4 min
- 4
Add another 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and sliced broccoli stems and stir-fry for 1-2 minutes until fragrant and slightly tender. Add the broccoli florets (leaves) and cook until wilted, about 1-2 minutes more.
⏱️ 3 min
- 5
Push the vegetables to one side of the pan, creating a clear space. Pour the beaten eggs into the clear space and scramble until cooked through, breaking them into small pieces. Once cooked, mix the scrambled eggs with the vegetables.
⏱️ 2 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the pan, if needed. Add the fresh wide rice noodles and pour the prepared sauce over them. Toss the noodles and sauce together using tongs or spatulas until the noodles are fully coated and uniformly combined.
⏱️ 3 min
- 7
Return the cooked chicken and the cooked vegetable and egg mixture to the pan with the noodles. Toss everything together for another 1-2 minutes to ensure all ingredients are well incorporated and heated through.
⏱️ 2 min
- 8
Serve the Pad See Ew immediately, garnished with chopped green onions or chives and chili flakes, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew (Thai Rice Noodles)
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For the Sauce
- 1/4 cup water
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon palm sugar, or brown sugar
For the Stir-Fry
- 1 1/2 pounds fresh wide rice noodles, separated
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 head broccoli, stems sliced, florets separated into small pieces
- 2 large eggs, beaten
For Garnish
- 2 tablespoons green onions, chopped, or chives
- 1/2 teaspoon chili flakes, or to taste
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and cornstarch. Mix well to coat the chicken and set aside to marinate while preparing other ingredients.
⏱️ 2 min - 2
In a small bowl or measuring cup, whisk together the water, dark soy sauce, 2 tablespoons light soy sauce, fish sauce, 1 tablespoon oyster sauce, MSG (if using), and palm sugar until the sugar is fully dissolved. Set the sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and about 90% cooked through, approximately 3-4 minutes. Remove the chicken from the pan and set aside.
⏱️ 4 min - 4
Add another 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and sliced broccoli stems and stir-fry for 1-2 minutes until fragrant and slightly tender. Add the broccoli florets (leaves) and cook until wilted, about 1-2 minutes more.
⏱️ 3 min - 5
Push the vegetables to one side of the pan, creating a clear space. Pour the beaten eggs into the clear space and scramble until cooked through, breaking them into small pieces. Once cooked, mix the scrambled eggs with the vegetables.
⏱️ 2 min - 6
Add the remaining 1 tablespoon of vegetable oil to the pan, if needed. Add the fresh wide rice noodles and pour the prepared sauce over them. Toss the noodles and sauce together using tongs or spatulas until the noodles are fully coated and uniformly combined.
⏱️ 3 min - 7
Return the cooked chicken and the cooked vegetable and egg mixture to the pan with the noodles. Toss everything together for another 1-2 minutes to ensure all ingredients are well incorporated and heated through.
⏱️ 2 min - 8
Serve the Pad See Ew immediately, garnished with chopped green onions or chives and chili flakes, as desired.
⏱️ 1 min