Chicken Pad See Ew

An essential Thai stir fry to perfect at home.

2-3 servings
45 minutes
Ethan Chlebowski

Ingredients

Pad see ew sauce

  • Dark Soy Sauce
    1 part25 g
  • Soy Sauce
    1 part25 g
  • Oyster Sauce
    1 part25 g
  • Sugar
    1 part25 g
  • Fish Sauce
    1/2 part10 g

Base stir fry ingredients

  • Wide rice noodles
    150 g~1/3 lb
  • Chicken Breasts, thinly sliced
    1~225 g
  • Broccolini, roughly chopped
    1 bunch~200 g
  • Eggs, beaten
    2
  • Garlic, thinly sliced
    3-4 cloves
  • White pepper
    to taste
  • Cooking oil
    for stir frying

Method

Step 1: Prep the noodles & sauce

Make sure your noodles are soaking to rehydrate in advance. Use the package directions.

  • Why soak the noodles? Boiling noodles will cause them to and stick together during the stir-fry process. Soaking the noodles allows them to soften but not stick together when drained.

Mix together all sauce ingredients in a container until well combined. This can be made ahead of time and stored in the fridge.

Step 2: Stir fry the eggs & vegetables

Set a wok or large pan over high heat and add a drizzle of oil.

Pour in the beaten egg and kind of swirl it around the pan. This should make it nice and fluffy with a little browning on the exterior. Chop it up a bit with the spatula, then remove to a bowl and set it aside.

Add another drizzle of oil and then toss in the sliced garlic along with the white pepper (you can use black pepper if you don’t have white).

  • Let that for just 30 to 45 seconds before coming in with the chopped broccolini.

the mixture for about 1 to 2 minutes, then add just a drizzle of the stir fry sauce to the broccolini and mix that in.

  • Remove from the pan and add to the bowl with the eggs.

Step 3: Brown the chicken

Add another drizzle of oil to the wok and toss in the chicken slices. Let it on one side for about 2 minutes before flipping it over. There should be some nice browning color on the exterior.

Just like the broccolini, add a small squirt of the sauce to the chicken to season it and give it that beautiful dark color from the soy sauce.

Step 4: Bring it all together

Then add the broccolini and egg back to the wok, followed by the rice noodles that have been soaked and drained. Add just enough of the sauce to coat everything in the wok.

Mix everything together by continually stir frying for about 5 to 7 minutes.

Continue cooking the noodles until they are softened yet chewy, and have absorbed most of the sauce.

  • During this time you can add a little more sauce or a touch of water if the noodles need more moisture to get to the perfect texture.

Lastly, taste it. Adjust if needed. Serve with a few extra cranks of white pepper.

Watch & Cook

Nutritional Information

entire recipe
Calories1455
196g
25g
107g

Show macros split into…

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Recommended: 2 servings

FAQ

Do I need to get a wok to make this stir-fry?

A large, deep frying pan or skillet will work just as well. The key is to have a large surface area to cook ingredients quickly over high heat. Even if you have a wok, make sure to in batches or in stages by ingredient. This will let you get browning on each ingredient without crowding the pan and overwhelming the heat source, which will result in steamed, mushy ingredients. Home ranges simply aren't hot enough to properly stir fry everything in one go.

Why the broccolini?

Broccolini is a close match for gai lan (Chinese broccoli), which you'll often find in this style of stir fry, but more widely available in the U.S. Any similar kind of leafy green or vegetable could work.

Do I need dark soy sauce?

Dark soy sauce is here primarily for (although it does add some complex aromas). If you can't find it, that's ok, your noodles just won't get stained as dark. Dark soy sauce is NOT as as light soy sauce, so don't double the amount light soy sauce as a substitute, just omit the dark soy sauce.

Do I need oyster sauce?

Oyster sauce gives this dish and viscous body to the sauce. If you can't find it, try hoisin, but hold the sugar and increase the fish sauce.

I'm in a rush. Can I just boil my noodles?

Soaking gives the noodles better final texture, but can take up to an hour depending on the brand of noodles and package direction. In a pinch, you can rice noodles to cook through in just a few minutes. Make sure to undercook them a bit and finish them in the with the sauce.

To avoid them all clumping together, boil & drain them right before you add them to the wok (not in advance). And, when you drain them, give them a good rinse to clear off any excess surface starch.

  • Why? Because the starch in the noodles has been heated up in boiling water, it will as it cools and clump everything together. Rinsing and keeping the noodles hot until mixed with the stir fry prevents a tragic, sticky gelatinization into one mass.