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