Pad See Ew – Thai Stir Fried Noodles
Pad See Ew – Thai Stir Fried Noodles
Ingredients
For the Noodles
- 200 g dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai)
For the Sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons plain white vinegar
- 2 teaspoons sugar, any type
For the Stir Fry
- 3 tablespoons vegetable oil
- 2 garlic cloves, very finely chopped
- 1 cup chicken thighs, 150g, thinly sliced, boneless, skinless, sub breast
- 1 large egg
- 4 stems Chinese broccoli, 7.5CM/3” pieces, separate stems from leafy part, cut thick stems in half vertically < 0.8cm / 0.3” thick
Instructions
- 1
Prepare the noodles according to packet directions. Drain and rinse briefly. It's crucial to time this step so the noodles are cooked just before you need them; do not leave cooked rice noodles sitting, as they will break in the wok.
⏱️ 10 min
- 2
While the noodles are cooking, prepare the sauce by mixing oyster sauce, light soy sauce, dark soy sauce, plain white vinegar, and sugar in a small bowl. Set aside.
⏱️ 2 min
- 3
Heat 1 tablespoon of vegetable oil in a very large heavy-based skillet or wok over high heat. Add the chopped garlic and thinly sliced chicken. Cook for 1 minute, stirring constantly, until the chicken mostly changes from pink to white.
⏱️ 2 min
- 4
Add the Chinese broccoli stems to the wok. Continue to cook, stirring, until the chicken is almost cooked through.
⏱️ 2 min
- 5
Add the Chinese broccoli leaves to the wok and cook until they are just wilted. Push all the ingredients to one side of the wok, then crack the large egg into the empty space and scramble it until cooked through.
⏱️ 2 min
- 6
Remove all the cooked chicken, vegetables, and scrambled egg from the wok and transfer them to a plate. Scrape the wok clean.
⏱️ 1 min
- 7
Return the wok to the stove and heat the remaining 2 tablespoons of vegetable oil over high heat. Ensure the wok is very hot.
⏱️ 1 min
- 8
Add the prepared noodles and the mixed sauce to the hot wok. Toss the noodles as few times as possible to disperse the sauce evenly and allow the edges of the noodles to caramelize (i.e., turn slightly golden).
⏱️ 2 min
- 9
Quickly add the cooked chicken and vegetables back into the wok with the noodles. Toss everything together to ensure all ingredients are well combined and coated with the sauce.
⏱️ 1 min
- 10
Serve immediately and enjoy your homemade Pad See Ew!
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew – Thai Stir Fried Noodles
For the Noodles
- 200 g dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai)
For the Sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons plain white vinegar
- 2 teaspoons sugar, any type
For the Stir Fry
- 3 tablespoons vegetable oil
- 2 garlic cloves, very finely chopped
- 1 cup chicken thighs, 150g, thinly sliced, boneless, skinless, sub breast
- 1 large egg
- 4 stems Chinese broccoli, 7.5CM/3” pieces, separate stems from leafy part, cut thick stems in half vertically < 0.8cm / 0.3” thick
Instructions
- 1
Prepare the noodles according to packet directions. Drain and rinse briefly. It's crucial to time this step so the noodles are cooked just before you need them; do not leave cooked rice noodles sitting, as they will break in the wok.
⏱️ 10 min - 2
While the noodles are cooking, prepare the sauce by mixing oyster sauce, light soy sauce, dark soy sauce, plain white vinegar, and sugar in a small bowl. Set aside.
⏱️ 2 min - 3
Heat 1 tablespoon of vegetable oil in a very large heavy-based skillet or wok over high heat. Add the chopped garlic and thinly sliced chicken. Cook for 1 minute, stirring constantly, until the chicken mostly changes from pink to white.
⏱️ 2 min - 4
Add the Chinese broccoli stems to the wok. Continue to cook, stirring, until the chicken is almost cooked through.
⏱️ 2 min - 5
Add the Chinese broccoli leaves to the wok and cook until they are just wilted. Push all the ingredients to one side of the wok, then crack the large egg into the empty space and scramble it until cooked through.
⏱️ 2 min - 6
Remove all the cooked chicken, vegetables, and scrambled egg from the wok and transfer them to a plate. Scrape the wok clean.
⏱️ 1 min - 7
Return the wok to the stove and heat the remaining 2 tablespoons of vegetable oil over high heat. Ensure the wok is very hot.
⏱️ 1 min - 8
Add the prepared noodles and the mixed sauce to the hot wok. Toss the noodles as few times as possible to disperse the sauce evenly and allow the edges of the noodles to caramelize (i.e., turn slightly golden).
⏱️ 2 min - 9
Quickly add the cooked chicken and vegetables back into the wok with the noodles. Toss everything together to ensure all ingredients are well combined and coated with the sauce.
⏱️ 1 min - 10
Serve immediately and enjoy your homemade Pad See Ew!