Pad See Ew
Pad See Ew
Ingredients
For the Pad See Ew
- 1 1/2 pounds fresh wide flat rice noodles, separated
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 1 pound Chinese broccoli (gai lan), tough ends trimmed, stems sliced diagonally into 1-inch pieces, leaves cut into 2-inch pieces
- 2 large eggs
- 4 cloves garlic, minced
- 4 tablespoons vegetable oil, divided
For the Sauce
- 4 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons granulated sugar
- 1 teaspoon white vinegar, (optional, for brightness)
For Garnish (Optional)
- 4 lime wedges
- 1 teaspoon chili flakes, or to taste
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, granulated sugar, and white vinegar (if using). Set aside.
⏱️ 3 min
- 2
Heat a large wok or a 12-inch cast-iron skillet over high heat until smoking. Add 2 tablespoons of vegetable oil, swirling to coat the pan.
⏱️ 2 min
- 3
Add the sliced chicken to the hot wok and stir-fry, breaking it apart, until it is about 75% cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 4
Add 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn it.
⏱️ 1 min
- 5
Add the Chinese broccoli stems to the wok and stir-fry for 2 minutes. Then add the Chinese broccoli leaves and continue to stir-fry until the broccoli is tender-crisp, about 2-3 minutes more. Push the broccoli to one side of the wok.
⏱️ 5 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the empty side of the wok. Crack the eggs directly into the oil and scramble them briefly until they are just set but still slightly runny, about 1 minute.
⏱️ 1 min
- 7
Add the fresh wide flat rice noodles to the wok, along with the cooked chicken. Pour the prepared sauce evenly over the noodles and ingredients.
⏱️ 1 min
- 8
Vigorously stir-fry and toss all the ingredients together using two spatulas or a spatula and tongs. Ensure the noodles are well coated with the sauce and develop a slightly caramelized, charred texture. Continue to stir-fry for 3-5 minutes, until everything is heated through and well combined.
⏱️ 5 min
- 9
Taste and adjust seasoning if needed. Transfer the Pad See Ew from the wok to a large serving platter or individual plates.
⏱️ 1 min
- 10
Garnish with lime wedges and chili flakes, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Pad See Ew
- 1 1/2 pounds fresh wide flat rice noodles, separated
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 1 pound Chinese broccoli (gai lan), tough ends trimmed, stems sliced diagonally into 1-inch pieces, leaves cut into 2-inch pieces
- 2 large eggs
- 4 cloves garlic, minced
- 4 tablespoons vegetable oil, divided
For the Sauce
- 4 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons granulated sugar
- 1 teaspoon white vinegar, (optional, for brightness)
For Garnish (Optional)
- 4 lime wedges
- 1 teaspoon chili flakes, or to taste
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, granulated sugar, and white vinegar (if using). Set aside.
⏱️ 3 min - 2
Heat a large wok or a 12-inch cast-iron skillet over high heat until smoking. Add 2 tablespoons of vegetable oil, swirling to coat the pan.
⏱️ 2 min - 3
Add the sliced chicken to the hot wok and stir-fry, breaking it apart, until it is about 75% cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 4
Add 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn it.
⏱️ 1 min - 5
Add the Chinese broccoli stems to the wok and stir-fry for 2 minutes. Then add the Chinese broccoli leaves and continue to stir-fry until the broccoli is tender-crisp, about 2-3 minutes more. Push the broccoli to one side of the wok.
⏱️ 5 min - 6
Add the remaining 1 tablespoon of vegetable oil to the empty side of the wok. Crack the eggs directly into the oil and scramble them briefly until they are just set but still slightly runny, about 1 minute.
⏱️ 1 min - 7
Add the fresh wide flat rice noodles to the wok, along with the cooked chicken. Pour the prepared sauce evenly over the noodles and ingredients.
⏱️ 1 min - 8
Vigorously stir-fry and toss all the ingredients together using two spatulas or a spatula and tongs. Ensure the noodles are well coated with the sauce and develop a slightly caramelized, charred texture. Continue to stir-fry for 3-5 minutes, until everything is heated through and well combined.
⏱️ 5 min - 9
Taste and adjust seasoning if needed. Transfer the Pad See Ew from the wok to a large serving platter or individual plates.
⏱️ 1 min - 10
Garnish with lime wedges and chili flakes, if desired, and serve immediately.
⏱️ 1 min