Pad See Ew
Pad See Ew
Ingredients
For the Noodles
- 1 pound wide rice noodles, fresh or dried, if dried, soak in warm water
- 4 cups warm water, for soaking dried noodles, as needed
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon white pepper
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (for color and flavor)
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
For the Stir-fry
- 4 garlic, cloves, minced
- 1 pound Chinese broccoli, cut into 2-inch pieces, stems and leaves separated
- 3 tablespoons vegetable oil, divided
- 1 egg
Instructions
- 1
If using dried wide rice noodles, place them in a large bowl and cover with warm water. Let them soak for 15 minutes, or until pliable but still firm. Drain well and set aside. If using fresh noodles, skip this step.
⏱️ 15 min
- 2
In a medium bowl, combine the thinly sliced chicken breast with 1 tablespoon soy sauce, 1 teaspoon oyster sauce, and 1/4 teaspoon white pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 3
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon granulated sugar, and 1/2 teaspoon white pepper. Set the sauce aside.
⏱️ 3 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add another 1 tablespoon of vegetable oil to the wok. Add the minced garlic and the Chinese broccoli stems. Stir-fry for 2-3 minutes until the stems start to soften. Add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until wilted.
⏱️ 5 min
- 6
Add the soaked and drained rice noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and begin to caramelize slightly.
⏱️ 3 min
- 7
Push the noodles and vegetables to one side of the wok, creating an empty space. Add the remaining 1 tablespoon of vegetable oil to the empty space. Crack the egg into the oil and scramble it quickly until just cooked. Break it into smaller pieces.
⏱️ 2 min
- 8
Return the cooked chicken to the wok. Toss everything together – noodles, vegetables, egg, and chicken – for another 1-2 minutes to combine all the flavors and ensure everything is heated through.
⏱️ 2 min
- 9
Serve immediately and enjoy your homemade Pad See Ew!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Noodles
- 1 pound wide rice noodles, fresh or dried, if dried, soak in warm water
- 4 cups warm water, for soaking dried noodles, as needed
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon white pepper
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (for color and flavor)
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
For the Stir-fry
- 4 garlic, cloves, minced
- 1 pound Chinese broccoli, cut into 2-inch pieces, stems and leaves separated
- 3 tablespoons vegetable oil, divided
- 1 egg
Instructions
- 1
If using dried wide rice noodles, place them in a large bowl and cover with warm water. Let them soak for 15 minutes, or until pliable but still firm. Drain well and set aside. If using fresh noodles, skip this step.
⏱️ 15 min - 2
In a medium bowl, combine the thinly sliced chicken breast with 1 tablespoon soy sauce, 1 teaspoon oyster sauce, and 1/4 teaspoon white pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 3
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon granulated sugar, and 1/2 teaspoon white pepper. Set the sauce aside.
⏱️ 3 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add another 1 tablespoon of vegetable oil to the wok. Add the minced garlic and the Chinese broccoli stems. Stir-fry for 2-3 minutes until the stems start to soften. Add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until wilted.
⏱️ 5 min - 6
Add the soaked and drained rice noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and begin to caramelize slightly.
⏱️ 3 min - 7
Push the noodles and vegetables to one side of the wok, creating an empty space. Add the remaining 1 tablespoon of vegetable oil to the empty space. Crack the egg into the oil and scramble it quickly until just cooked. Break it into smaller pieces.
⏱️ 2 min - 8
Return the cooked chicken to the wok. Toss everything together – noodles, vegetables, egg, and chicken – for another 1-2 minutes to combine all the flavors and ensure everything is heated through.
⏱️ 2 min - 9
Serve immediately and enjoy your homemade Pad See Ew!
⏱️ 1 min