Description
Authentic Thai Pad See Ew featuring stir-fried wide rice noodles with chicken, Chinese broccoli, and a savory soy-based sauce. This popular street food dish balances sweet, salty, and tangy flavors with a satisfying smoky char achieved through high-heat stir frying of the noodles and chicken separately to maximize caramelization and authentic taste.
Ingredients
Scale
Noodles
- 200g / 7 oz dried wide rice stick noodles or 450g / 15 oz fresh wide flat rice noodles (Sen Yai)
Sauce
- 2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
Main Ingredients
- 3 tbsp peanut or vegetable oil (divided use)
- 2 cloves garlic, very finely chopped
- 1 cup / 150g / 5 oz boneless, skinless chicken thighs, sliced
- 1 large egg
- 4 stems Chinese broccoli
Instructions
- Prepare Noodles: If using dried rice noodles, soak them in warm water until softened, then drain well. Fresh noodles can be rinsed to separate.
- Mix Sauce: In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar dissolves completely and set aside.
- Cook Chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add finely chopped garlic and stir-fry briefly until fragrant. Add sliced chicken thighs and stir-fry until cooked through and lightly caramelized, about 3-4 minutes. Remove chicken from the pan and set aside.
- Cook Chinese Broccoli: Using the same wok, add another tablespoon of oil if needed and stir-fry the Chinese broccoli stems until tender but still crisp, about 2-3 minutes. Remove and set aside with chicken.
- Cook Egg: Add the last tablespoon of oil to the wok, crack in the egg and scramble quickly, spreading it thinly across the pan.
- Stir-Fry Noodles: Add the prepared noodles to the wok and increase heat to high. Pour the sauce mixture over the noodles and stir-fry rapidly, tossing frequently to coat noodles. Continue stir-frying until the noodles develop a slight char and caramelization, about 3-4 minutes.
- Combine Everything: Return the cooked chicken and Chinese broccoli to the wok. Toss everything together thoroughly to heat through and meld flavors.
- Serve: Transfer to plates and enjoy immediately for the best texture and flavor.
Notes
- Pad See Ew means ‘Stir Fried Soy Sauce Noodles,’ a beloved Thai street food known for its smoky, caramelized flavors.
- Traditionally uses Sen Yai wide flat rice noodles, but dried wide rice noodles are a convenient and flavorful substitute.
- Cooking chicken separately from the noodles is key for achieving caramelization since home stoves don’t reach restaurant-level high heat.
- Use Chinese broccoli for an authentic crunch and slightly bitter contrast; substitute with regular broccoli if unavailable.
- The recipe video guides through the step-by-step process for reference and to ensure perfect results.
Nutrition
- Serving Size: 260 g
- Calories: 510 kcal
- Sugar: 2.9 g
- Sodium: 406 mg
- Fat: 13.2 g
- Saturated Fat: 2 g
- Unsaturated Fat: approximately 9 g
- Trans Fat: 0 g
- Carbohydrates: 73.4 g
- Fiber: 1.6 g
- Protein: 25.1 g
- Cholesterol: 105 mg
