How to Make the Perfect Thai Pad See Ew
Thai · Easy · 30 min · 2 servings
Pad See Ew is a beloved Thai street food dish featuring wide rice noodles stir-fried with egg, Chinese broccoli, and a savory-sweet soy sauce blend. The high-heat wok technique creates a beautiful char on the noodles that gives this dish its signature smoky depth.
Why this recipe works
This Thai Pad See Ew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 250 g fresh wide rice noodles
- 200 g chicken breast thinly sliced
- 2 large eggs
- 3 cups Chinese broccoli gai lan cut into pieces
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp white sugar
- 3 cloves garlic minced
Step by step instructions
Step 1: Prepare the Sauce and Noodles
Whisk together the dark soy sauce, oyster sauce, and white sugar in a small bowl until the sugar dissolves completely. Separate the wide rice noodles gently with your hands to prevent them from clumping during cooking. If using refrigerated noodles, let them come to room temperature for 10 minutes first.
Step 2: Sear the Chicken
Heat 2 tablespoons of neutral oil in a wok or large skillet over the highest heat possible until smoking. Add the sliced chicken in a single layer and do not move it for 90 seconds to build a good sear. Flip and cook for another 60 seconds until cooked through, then push to the side of the wok.
Step 3: Cook the Aromatics and Eggs
Add the minced garlic to the empty side of the wok and stir-fry for 30 seconds until golden and fragrant. Crack both eggs into the wok and scramble them quickly, cooking for about 60 seconds until just set but still slightly soft. Mix the egg and chicken together.
Step 4: Add Noodles and Sauce
Add the separated rice noodles to the wok and pour the sauce mixture over everything. Toss and fold the noodles continuously for 2 minutes, allowing them to coat evenly in the dark sauce. Press the noodles against the hot surface of the wok in intervals to develop char and do not over-stir.
Step 5: Finish with Greens and Serve
Add the Chinese broccoli to the wok and stir-fry for 2 minutes until the stems are tender and the leaves are wilted. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed. Serve immediately with white pepper, chili flakes, and fish sauce on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Chinese broccoli → regular broccoli florets or broccolini are excellent substitutes with similar texture
- fresh wide rice noodles → dried rice noodles soaked in warm water for 30 minutes can replace fresh noodles
- chicken breast → firm tofu pressed and cubed makes a great vegetarian alternative with the same cooking method
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking on too low a heat which steams the noodles instead of creating the essential smoky wok char
- Overcrowding the wok which drops the temperature and results in soggy noodles
- Stirring the noodles constantly which prevents the caramelized char from forming on the noodle surface
Nutrition facts
Per serving: 480 calories, 24g protein, 68g carbs, 11g fat, 4g fiber.
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