Save Experience an authentic Thai street food classic with this Pad See Ew. This savory-sweet stir-fry features tender chicken thighs, crisp Chinese broccoli, and wide rice noodles that have been seared to perfection in a wok. It is a satisfying and flavorful main dish that brings the vibrant tastes of Thai cuisine right to your dinner table.
Save Whether you are using fresh or dried noodles, the secret to a great Pad See Ew lies in the rich sauce—a blend of dark and light soy sauces, oyster sauce, and just a hint of vinegar and sugar. When tossed over high heat, the ingredients caramelize to create an irresistible meal that serves 2–3 people.
Ingredients
- Noodles: 200g (7 oz) dried wide rice stick noodles (or 450g / 15 oz fresh wide flat rice noodles)
- Protein: 1 cup (150g / 5 oz) boneless, skinless chicken thighs, thinly sliced
- Vegetables: 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves cut larger
- Egg: 1 large egg
- Sauce: 2 tsp dark soy sauce, 1½ tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp white vinegar, 2 tsp sugar
- Other: 2 cloves garlic, very finely chopped; 3 tbsp peanut or vegetable oil, divided
Instructions
- 1. Prepare the Noodles
- If using dried rice noodles, soak in warm water for about 30 minutes until pliable but not fully cooked. Drain and set aside. If using fresh rice noodles, gently separate and set aside.
- 2. Mix the Sauce
- In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar dissolves.
- 3. Prepare the Chinese Broccoli
- Cut stems into 2-inch pieces and leaves into larger pieces.
- 4. Cook the Chicken
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add sliced chicken; stir-fry until just cooked through. Remove and set aside.
- 5. Stir-Fry the Chinese Broccoli
- In the same wok, add 1 tbsp oil. Add broccoli stems; stir-fry 1 minute. Add leaves; stir-fry until just wilted. Remove and set aside.
- 6. Scramble the Egg
- Add remaining 1 tbsp oil to the wok. Add garlic; sauté a few seconds until fragrant. Crack in the egg; scramble quickly until just set.
- 7. Combine Noodles and Sauce
- Add soaked/fresh noodles to the wok. Pour sauce over noodles; toss well to coat.
- 8. Finish the Dish
- Return chicken and Chinese broccoli to the wok. Stir-fry everything together for 1–2 minutes until hot and well combined.
- 9. Serve
- Divide Pad See Ew among serving plates. Serve immediately.
Zusatztipps für die Zubereitung
Using a wok or large skillet on high heat is essential for that signature seared flavor. Be sure to have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process moves very quickly once the chicken hits the pan.
Varianten und Anpassungen
You can easily substitute the chicken thighs with sliced beef, pork, tofu, or shrimp. If Chinese broccoli (gai lan) is difficult to find, you can use broccolini or regular broccoli as a great alternative to provide that necessary crunch.
Serviervorschläge
For an extra boost of flavor, serve your Pad See Ew with fresh lime wedges for a bright finish. You can also add a dash of white pepper or chili flakes if you prefer a bit of heat with your noodles.
Save Enjoy this irresistible street food experience from the comfort of your home. With 21g of protein and 430 calories per serving, this balanced dish is both satisfying and authentic. Serve immediately while hot for the best texture and flavor.
Recipe Guide
- → What is Pad See Ew?
Pad See Ew is a classic Thai stir-fried noodle dish featuring wide rice noodles cooked in a wok with protein, Chinese broccoli, egg, and a sweet-savory sauce. The name literally means 'stir-fried soy sauce noodles' in Thai, reflecting its signature flavor profile from dark and light soy sauces combined with oyster sauce.
- → Can I use fresh rice noodles instead of dried?
Absolutely. Fresh wide rice noodles are actually traditional and preferred for Pad See Ew. If using fresh noodles, simply separate them gently and skip the soaking step. Fresh noodles cook faster and have a softer, more tender texture compared to dried varieties that need rehydration.
- → What can I substitute for Chinese broccoli?
Broccolini makes an excellent substitute with its similar stem and leaf structure. Regular broccoli works in a pinch, though you'll miss the slight bitterness and leafy texture. For authentic flavor, look for gai lan at Asian markets - some grocery stores also carry it in the produce section.
- → How do I get the smoky flavor in Pad See Ew?
The smoky flavor comes from cooking over high heat in a wok, known as 'wok hei.' Use your highest heat setting, ensure ingredients are room temperature, and work quickly. The slight charring on noodles creates that distinctive taste. A carbon steel wok heated until smoking yields the best results.
- → Can I make Pad See Ew vegetarian?
Yes. Replace the chicken with firm tofu or extra vegetables, and substitute vegetarian mushroom oyster sauce for regular oyster sauce. The rest of the sauce ingredients are plant-based. Keep the same cooking technique, adjusting tofu cooking time to achieve golden edges before adding vegetables.
- → Why do my noodles stick together?
Noodles stick when they're over-soaked or not coated with oil. For dried noodles, soak just until pliable (about 30 minutes), not until fully soft. Drain well and toss with a small amount of oil before cooking. Keep noodles moving in the wok and add sauce gradually to prevent sticking.