Description
Pad See Ew is a classic, comforting Thai stir-fried noodle dish that is perfect for a busy weeknight. This recipe features wide, chewy rice noodles tossed with tender chicken, crisp Chinese broccoli, and a savory-sweet sauce that delivers authentic restaurant-quality flavor in under 30 minutes. It is a family-friendly, one-wok meal that is both approachable for beginners and deeply satisfying for anyone craving a quick and delicious dinner.
Ingredients
300g wide flat rice noodles
1 tsp oil (for noodles)
2 tbsp oil (for stir-frying)
300g chicken thighs, boneless and skinless, chopped small
1/4 tsp salt & pepper
300g Chinese broccoli, stalks and leaves separated
4 cloves garlic, finely minced
2 large eggs, lightly beaten
4 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp fish sauce
3 tbsp sugar
1/4 tsp white pepper
Instructions
Prepare the noodles by soaking in boiling water for two minutes less than package instructions, then drain, rinse with cold water, and toss with one teaspoon of oil.
Heat oil in a wok or large skillet over high heat and add the seasoned chicken, cooking until browned and cooked through.
Push chicken to the side, add minced garlic and sauté until fragrant, then add the Chinese broccoli stalks and leaves.
Push everything to the side and pour in the beaten eggs, scrambling them until just set.
Add the prepared noodles to the wok.
Pour the mixture of oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and white pepper over the noodles.
Toss everything together over high heat until the noodles are well-coated, caramelized, and slightly chewy.
Notes
Ensure your wok is very hot to achieve the characteristic stir-fry ‘wok hei’ flavor. Rinse the noodles well with cold water to prevent sticking. You can substitute Chinese broccoli with broccolini or bok choy if unavailable.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai