Pad See Ew
Pad See Ew
Ingredients
For the Noodles
- 1 1/2 pounds fresh wide rice noodles, or dried, rehydrated according to package directions
- 2 tablespoons vegetable oil, divided
For the Protein and Vegetables
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 4 cloves garlic, minced
- 1 bunch Chinese broccoli, cut into 1 1/2-inch pieces, stems and leaves separated
- 2 large eggs
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
If using dried wide rice noodles, rehydrate them according to package directions. For fresh noodles, gently separate them and set aside.
⏱️ 10 min
- 2
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, white vinegar, granulated sugar, and white pepper. Set the sauce aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the Chinese broccoli stems and stir-fry for 1-2 minutes until slightly tender-crisp. Add the Chinese broccoli leaves and stir-fry for another minute until wilted.
⏱️ 3 min
- 5
Push the vegetables to one side of the wok, creating a space in the center. Crack the eggs into the empty space and scramble them until just set. Break the eggs into smaller pieces and mix them with the vegetables.
⏱️ 2 min
- 6
Add the prepared rice noodles and the cooked chicken back into the wok. Pour the sauce mixture evenly over the noodles and ingredients. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are well coated and slightly charred. Be careful not to break the noodles too much.
⏱️ 3 min
- 7
Taste and adjust seasoning if needed. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Noodles
- 1 1/2 pounds fresh wide rice noodles, or dried, rehydrated according to package directions
- 2 tablespoons vegetable oil, divided
For the Protein and Vegetables
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 4 cloves garlic, minced
- 1 bunch Chinese broccoli, cut into 1 1/2-inch pieces, stems and leaves separated
- 2 large eggs
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
If using dried wide rice noodles, rehydrate them according to package directions. For fresh noodles, gently separate them and set aside.
⏱️ 10 min - 2
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, white vinegar, granulated sugar, and white pepper. Set the sauce aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the Chinese broccoli stems and stir-fry for 1-2 minutes until slightly tender-crisp. Add the Chinese broccoli leaves and stir-fry for another minute until wilted.
⏱️ 3 min - 5
Push the vegetables to one side of the wok, creating a space in the center. Crack the eggs into the empty space and scramble them until just set. Break the eggs into smaller pieces and mix them with the vegetables.
⏱️ 2 min - 6
Add the prepared rice noodles and the cooked chicken back into the wok. Pour the sauce mixture evenly over the noodles and ingredients. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are well coated and slightly charred. Be careful not to break the noodles too much.
⏱️ 3 min - 7
Taste and adjust seasoning if needed. Serve immediately.
⏱️ 1 min