Pad See Ew (Thai Stir-Fried Wide Noodles)

Pad See Ew originated in China and was brought to Thailand by Chinese immigrants, becoming a beloved street food staple in Bangkok's bustling night markets and hawker stalls. The dish is defined by its signature smoky char from high-heat wok cooking, where wide rice noodles are caramelized in sweet soy sauce alongside egg, Chinese broccoli, and your choice of protein.

Ingredients

500g fresh wide sen yai rice noodles (or 250g dried wide rice noodles, soaked until pliable)

300g chicken breast, thinly sliced into bite-sized pieces

4 cups Chinese broccoli (gai lan), stems sliced diagonally and leaves separated

3 large eggs

4 cloves garlic, minced

3 tablespoons vegetable oil, divided

3 tablespoons dark soy sauce

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 teaspoon white sugar

1 teaspoon white vinegar

1/2 teaspoon ground white pepper

1 tablespoon toasted sesame oil

Dried chili flakes, for serving

White sugar, for serving

Fish sauce, for serving

White vinegar with sliced chilies, for serving

Instructions

If using dried rice noodles, soak them in room-temperature water for 30 minutes until pliable but still firm, then drain well. If using fresh noodles, gently separate them by hand into individual strands and set aside.

In a small bowl, combine the dark soy sauce, oyster sauce, light soy sauce, fish sauce, white sugar, white vinegar, and ground white pepper. Stir until the sugar dissolves and set the sauce aside.

Place a wok or large heavy-bottomed skillet over the highest heat your stove allows. Allow the wok to heat until it just begins to smoke, about 2 to 3 minutes. This high heat is essential for achieving the smoky 'wok hei' flavor.

Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat. Add the sliced chicken in a single layer and let it sear undisturbed for 60 seconds until golden on one side, then stir-fry for another 1 to 2 minutes until cooked through. Transfer the chicken to a plate and set aside.

Add another tablespoon of oil to the wok and return to high heat. Add the minced garlic and stir-fry for 20 seconds until fragrant and just beginning to turn golden.

Add the Chinese broccoli stems to the wok and stir-fry for 1 minute, then add the leaves and stir-fry for another 30 seconds until the greens are bright and slightly wilted.

Push all the vegetables to the side of the wok. Add the remaining tablespoon of oil to the center and crack in all 3 eggs. Let them sit for 10 seconds, then scramble them with your spatula, breaking them into large curds. When they are about 70 percent set, stir them into the vegetables.

Add the drained noodles to the wok and pour the prepared sauce evenly over them. Using tongs or two spatulas, toss everything together firmly, pressing the noodles against the hot wok surface for 30-second intervals to allow them to caramelize slightly. Continue tossing and pressing for 2 to 3 minutes total.

Return the cooked chicken to the wok and toss everything together for 1 minute until the chicken is heated through and the noodles are evenly coated in a deep, glossy sauce.

Drizzle the sesame oil over the noodles and give one final toss to combine. Taste and adjust seasoning with a splash of fish sauce or light soy sauce if needed.