Description
Make authentic Chicken Pad See Ew at home that’s savory, smoky, and packed with flavor with this easy Thai stir-fried noodle recipe!
Ingredients
Scale
Chicken PAD SEE EW SAUCE
- 2 tbsp Thai sweet dark soy sauce
- 2 tbsp Thai mushroom soy sauce
- 1 tbsp oyster sauce
- 3 tsp sugar
STIR-FRY INGREDIENTS
- 4 servings of flat, wide rice noodles (fresh or dry, we prefer fresh!)
- 2 cups or so Chinese broccoli (or substitute with broccoli florets or kale)
- 3 garlic cloves, minced
- 2 eggs
- 2 tbsp cooking oil
- 1 lb chicken breast, or thigh, thinly sliced
- 1 tsp white pepper
OPTIONAL TOPPINGS
Instructions
Make the Chicken Pad See Ew sauce:
- Mix 2 tablespoons dark soy sauce, 2 tablespoons of mushroom soy sauce, 1 tablespoon oyster sauce, and 3 tsp sugar in a small bowl or glass measuring cup. You might not use all of it, or you might need to make more depending on how many noodles you end up using.
Prep the Noodles:
- If using dry rice noodles, soak the 4 servings for an hour in room-temperature water, or until you can wrap the noodle easily around your finger.
- If using fresh noodles, microwave the 4 servings in the bag for a few minutes to loosen them. Gently separate the noodles.
Prepare the Chinese Broccoli:
- Peel the stalk and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.
Stir-Fry the Aromatics & Veggies:
- Heat 2 tbsp of cooking oil in a wok over medium-high heat.
- Add the 3 minced garlic cloves and stir-fry until it smells amazing.
- Push the garlic aside, crack in the 2 eggs, and scramble until just set.
Cook the Chicken:
- Heat 1 tbsp oil in a wok over medium-high heat. Add the chicken and cook until lightly browned. Set aside.
Add the Veggies:
- Toss in the Chinese broccoli stalks and stir-fry for 1-2 minutes until slightly softened and the chicken is fully cooked.
- Take out the Chinese broccoli stalks, and chicken, and put it on a plate or bowl while you stir-fry the noodles.
Stir-Fry the Noodles:
- Add a few more tablespoons of oil to the wok if needed, and put in the noodles and Pad See Ew sauce.
- Stir gently to coat the noodles without breaking them. Stir-fry until everything is evenly coated and caramelized.
Final Touch:
- Add back in the chicken, Chinese broccoli stalks, and now also add in the Chinese broccoli leaves and stir-fry until just wilted.
- Don’t touch the noodles for about 30 seconds to let them get a smokiness to them.
- Sprinkle with 1 teaspoon or so of white pepper, mix it up, and turn off the heat.
Serve & Enjoy!
- Plate the noodles, sprinkle with chili flakes or Thai Sriracha sauce to taste if you want, and enjoy!
Notes
ADDITIONS & SUBSTITUTIONS
- Chicken Substitute: Try my Beef Pad See Ew Recipe, Pad See Ew Recipe Vegan with Tofu, or use pork, or mushrooms.
- Chinese Broccoli Substitute: Regular broccoli, kale, or bok choy.
- Thai Sweet Dark Soy Sauce Substitute: Mix equal parts regular soy sauce and molasses.
- Mushroom Soy Sauce Substitute: Thai light soy sauce or Kikoman soy sauce.
- Oyster Sauce Substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together.
- White Pepper Substitute: Black pepper.
- Gluten-Free Pad See Ew: Check out my Is Pad See Ew Gluten-Free? and Recipe post!
Recipe Tips and Tricks for the Best Chicken Pad See Ew
-
- Use high heat and let it sit a bit at the end to get that signature smoky wok flavor.
- Don’t overcrowd the wok—cook each part separately as shared in the recipe, and don’t make more than 2 servings at a time in the wok to reduce moisture, which helps the noodles not turn mushy.
- Thinly slice the chicken and marinate it so it cooks quickly and absorbs the sauce. It’s optional, but I like to marinate the chicken in a few tablespoons of oyster sauce for around 30 minutes to however long you have to help tenderize it.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai