Pad See Ew with Chicken
Pad See Ew is a classic Thai street food that brings together chewy rice noodles, tender chicken, and crisp Chinese broccoli in a savory, slightly smoky sauce. The key to nailing this dish at home is high heat and fresh ingredients, but it’s simple enough to pull together in under 30 minutes. This recipe gives you everything you love about your favorite takeout version—right in your own kitchen.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine thai
Servings 4 servings
Calories 165 kcal
Cook Mode (Keep your screen awake)
½ pound boneless skinless chicken breast, sliced into thin strips ¼ teaspoon ground white pepper 4 garlic cloves chopped ¼ cup plus 1 tablespoon Thai or Chinese light soy sauce* divided 2 tablespoons oyster sauce 1 tablespoon sweet soy sauce 1 tablespoon fish sauce 1 teaspoon sugar 2 tablespoons oil ¾ pound gai lan Chinese broccoli 2 large eggs 16 ounces fresh wide flat rice noodles Chili oil for serving
In a medium bowl, toss the chicken with white pepper, half of the garlic, and ¼ cup soy sauce. Let marinate for 10 minutes.
Combine the oyster sauce, sweet soy sauce, fish sauce, sugar, and remaining soy sauce in a small bowl.
Pour boiling water over the fresh rice noodles to soften. Drain and separate the noodles by hand.
Heat a wok over high heat until smoking. Add the oil, then the chicken. Stir-fry until browned.
Add the gai lan and remaining garlic. Stir-fry until the gai lan wilts.
Push everything to one side of the wok and scramble the eggs on the empty side.
Add the noodles and sauce, tossing to coat and char slightly.
Serve with chili oil if desired.
Calories: 165 kcal Carbohydrates: 7 g Protein: 13 g Fat: 9 g Saturated Fat: 2 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 2 g Trans Fat: 0.1 g Cholesterol: 34 mg Sodium: 711 mg Potassium: 244 mg Fiber: 0.1 g Sugar: 4 g Vitamin A: 1 IU Vitamin C: 1 mg Calcium: 15 mg Iron: 1 mg