Description
Pad See Ew is a classic Thai stir-fried noodle dish featuring chewy wide rice noodles, tender chicken thighs, and crisp broccoli florets, all tossed in a flavorful balance of sweet, salty, and savory soy-based sauces. This beloved street food is quick to prepare and delivers a satisfying meal with layers of textures and tastes.
Ingredients
Scale
Rice Noodles
- 1 cup rice flour
- 1 cup tapioca starch
- 1 1/2 teaspoons kosher salt
- 1 cup room temperature water
- 1 cup boiling water
- 16 ounces fresh wide rice noodles (recipe above or store bought)
Chicken & Marinade
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon baking soda
Vegetables & Eggs
- 4 cups small broccoli florets (about 1 1/2 pounds)
- 2 large eggs, divided
Sauces & Seasonings
- 1/4 cup oyster sauce
- 2 tablespoons dark soy sauce
- 4 teaspoons granulated sugar
- 4 cloves garlic, minced
- 4 tablespoons vegetable oil, divided
- 1/2 cup plus 1 tablespoon vegetable oil, divided
- 4 quarts water
- 2 tablespoons kosher salt
Optional Condiments
- Red pepper flakes
- Distilled white vinegar with fresh chiles
- Fish sauce
- Granulated sugar
Instructions
- Prepare the Rice Noodles: Combine rice flour, tapioca starch, and kosher salt in a mixing bowl. Gradually add room temperature water while stirring to form a smooth batter. Pour in boiling water carefully while stirring to slightly cook the mixture, then allow it to cool and set before cutting into wide noodles or use store-bought fresh wide rice noodles.
- Marinate the Chicken: Cut chicken thighs into bite-sized pieces. Toss with cornstarch, soy sauce, white pepper, and baking soda. Let the chicken marinate for at least 15 minutes to tenderize and flavor.
- Cook the Broccoli: Bring 4 quarts of water to boil with 2 tablespoons kosher salt. Blanch the small broccoli florets in the boiling water for about 1-2 minutes until bright green and slightly tender. Drain and set aside.
- Stir-Fry Chicken: Heat 1/2 cup vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and nicely browned, about 5-7 minutes. Remove from wok and set aside.
- Scramble Eggs: In the same wok, add about 1 tablespoon vegetable oil. Crack in 1 egg and scramble until just set. Remove and set aside. Reserve the second egg for later.
- Garlic and Noodle Stir-Fry: Add remaining vegetable oil to the wok. Sauté the minced garlic until fragrant but not burned. Add the fresh wide rice noodles, and stir-fry for a minute to warm through.
- Combine Ingredients: Return the chicken, scrambled egg, and blanched broccoli to the wok with the noodles. Add oyster sauce, dark soy sauce, and granulated sugar. Toss everything vigorously to evenly coat all ingredients with sauce and heat through, about 3-5 minutes.
- Finish with Second Egg: Push the mixture to one side of the wok and drizzle the remaining egg into the cleared space. Let it cook briefly to form a thin layer, then fold it into the noodles to add richness and texture.
- Serve: Plate the Pad See Ew hot and offer optional condiments such as red pepper flakes, distilled white vinegar with fresh chiles, fish sauce, and additional granulated sugar for guests to season to their taste.
Notes
- Using fresh wide rice noodles is key to achieving the signature chewy texture of Pad See Ew. If they’re unavailable, rehydrate dried wide rice noodles according to package instructions.
- Blanching the broccoli just until tender-crisp preserves its bright color and crunch.
- Marinating the chicken with baking soda tenderizes it and helps achieve a pleasant texture after stir-frying.
- Adjust the amount of dark soy sauce to control the color and depth of flavor.
- Optional condiments add personalized heat, tang, and saltiness to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 666
- Sugar: 0.1 g
- Sodium: 797.4 mg
- Fat: 36.8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 33.3 g
- Trans Fat: 0 g
- Carbohydrates: 58.4 g
- Fiber: 1.1 g
- Protein: 25.4 g
- Cholesterol: 0 mg
