ThaiMain

Pad See Ew

Name: Pad See Ew
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 8 oz wide rice noodles (sen yai); 8 oz chicken breast or thigh, sliced thin; 2 cups Chinese broccoli (gai lan), cut into 2-inch pieces; 2 eggs; 3 cloves garlic, minced; 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1/2 tsp white pepper; 2 tbsp vegetable oil

Silky wide rice noodles tossed with tender chicken and leafy greens create a deeply savory, umami-rich Thai favorite that comes together in minutes. The dark soy sauce brings an almost caramel-like depth, while a scrambled egg stirred through adds richness and body to every bite. Perfect for busy weeknights when you want restaurant-quality takeout at home.

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

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Ingredients

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Instructions

1
If using dried rice noodles, soak in warm water for 30 minutes until pliable, then drain.
2
Heat oil in a wok or large skillet over high heat until smoking.
3
Add garlic and stir-fry for 10 seconds until fragrant.
4
Add chicken and stir-fry for 2-3 minutes until cooked through.
5
Push chicken to the side, crack eggs into the wok, and scramble until just set.
6
Add noodles, dark soy sauce, light soy sauce, oyster sauce, and sugar. Toss to combine.
7
Add Chinese broccoli stems first, stir-fry for 1 minute, then add the leafy parts.
8
Continue stir-frying for 1-2 minutes until noodles are slightly charred and vegetables are crisp-tender.
9
Season with white pepper and serve immediately.