Thai · Main · Medium
Pad See Ew
Charred wide rice noodles with Chinese broccoli and chicken in a sweet dark soy sauce. Smoky, savory, and deeply comforting.
The whole recipe in 60 seconds
Pad See Ew, in 5 ideas
- Fresh wide noodles give the best chewy texture, dried need a soak first
- High heat and patience create the charred spots that define the dish
- Dark soy sauce is for color and caramel sweetness, not just salt
- Let the noodles sit undisturbed for 30 seconds at a time to develop char
- Chinese broccoli stems need a head start over the delicate leaves
What you need
Ingredients
- 1 lb fresh wide rice noodles
- 3/4 lb chicken breast, thinly sliced
- 4 cups Chinese broccoli (gai lan), cut in pieces
- 3 large eggs
- 4 cloves garlic, minced
- 3 tbsp vegetable oil
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tsp sugar
- 1 tsp white pepper
How to make it
Directions
- Separate the fresh noodles gently so they do not tear. Mix the oyster sauce, dark soy, light soy, and sugar.
- Sear the chicken in hot oil 3 minutes. Add garlic and Chinese broccoli stems and cook 2 minutes.
- Push everything aside, scramble the eggs in the empty space, then mix in.
- Add the noodles and sauce. Toss 3 to 4 minutes over high heat until the noodles char slightly and absorb the sauce.
- Add the leafy broccoli tops for the last minute. Season with white pepper and serve.
Money saver. Fresh rice noodles from an Asian market are cheap and cook in minutes. Dried work but need planning.