A beloved Thai street food classic, Pad See Ew features wide rice noodles stir-fried with tender marinated chicken, crisp Chinese broccoli, and scrambled egg in a savory, slightly sweet, and smoky dark soy sauce. This recipe brings the authentic flavors of Thailand right to your kitchen.
Quick Chicken Pad See Ew
A beloved Thai street food classic, Pad See Ew features wide rice noodles stir-fried with tender marinated chicken, crisp Chinese broccoli, and scrambled egg in a savory, slightly sweet, and smoky dark soy sauce. This recipe brings the authentic flavors of Thailand right to your kitchen.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 0.5 tsp white pepper
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp white vinegar optional
- 2 tbsp water or chicken broth
- 1 lb fresh wide rice noodles separated
- 2 large eggs beaten
- 4 cloves garlic minced
- 8 oz Chinese broccoli (gai lan) cut into 2-inch pieces
- 3 tbsp vegetable oil divided
Instructions
- Marinate chicken: In a bowl, combine sliced chicken with 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 0.5 tsp white pepper. Mix well and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Prepare sauce: In a small bowl, whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tsp white vinegar (if using), and 2 tbsp water or chicken broth. Set aside.
- Cook eggs: Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Pour in beaten eggs and scramble until just cooked through. Remove from wok and set aside.
- Stir-fry chicken and garlic: Add another 1 tablespoon of vegetable oil to the hot wok. Add minced garlic and stir-fry for 15 seconds until fragrant. Add marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove chicken and set aside with the eggs.
- Stir-fry noodles and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the separated wide rice noodles and stir-fry for 1-2 minutes until heated and slightly charred. Add the Chinese broccoli and continue to stir-fry for 2-3 minutes until tender-crisp.
- Combine and finish: Return the cooked chicken and scrambled eggs to the wok with the noodles and broccoli. Pour the prepared stir-fry sauce over everything. Toss vigorously for 1-2 minutes, ensuring all ingredients are evenly coated and the noodles absorb the sauce. Serve immediately.
Notes
For an extra smoky flavor, use a very hot wok. You can substitute chicken with sliced beef, pork, or firm tofu. Add other vegetables like carrots or bell peppers. For spicier Pad See Ew, add a pinch of chili flakes or a few drops of sriracha. Ensure noodles are slightly separated before stir-frying to prevent clumping.
