Description
Pad See Ew is a beloved Thai stir-fried noodle dish featuring chewy wide rice noodles, tender chicken thighs, and crunchy broccoli florets all tossed in a savory and slightly sweet soy-based sauce. Enhanced with garlic, eggs, and a balance of dark and oyster soy sauces, it’s a hearty and flavorful meal that brings authentic Thai street food into your home kitchen.
Ingredients
Scale
Noodles
- 1 cup rice flour
- 1 cup tapioca starch
- 1 1/2 teaspoons kosher salt
- 1 cup room temperature water
- 1 cup boiling water
Protein and Sauce 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 and Cooking Liquids
- 4 quarts water
- 2 tablespoons kosher salt
- 4 cups small broccoli florets (about 1 1/2 pounds)
Other Ingredients
- 1/2 cup plus 1 tablespoon vegetable oil, divided
- 4 tablespoons vegetable oil, divided
- 2 large eggs, divided
- 16 ounces fresh wide rice noodles (recipe above or store bought)
- 1/4 cup oyster sauce
- 2 tablespoons dark soy sauce
- 4 teaspoons granulated sugar
- 4 cloves garlic, minced
Condiments (Optional for Serving)
- Red pepper flakes
- Distilled white vinegar with fresh chiles
- Fish sauce
- Granulated sugar
Instructions
- Prepare Homemade Rice Noodles: In a mixing bowl, combine rice flour, tapioca starch, kosher salt, room temperature water, and boiling water. Stir until a dough forms. Spread the mixture thinly and steam it to create flat rice noodles. Alternatively, use store-bought fresh wide rice noodles.
- Marinate Chicken: Cut the chicken thighs into bite-sized pieces. Toss them with cornstarch, soy sauce, ground white pepper, and baking soda. Set aside for 10-15 minutes to tenderize and infuse flavor.
- Cook Broccoli: Bring 4 quarts of water to a boil with 2 tablespoons kosher salt. Blanch the broccoli florets for 1-2 minutes until just tender and bright green. Drain and set aside.
- Prepare Eggs: Lightly beat the two eggs separately, dividing them for use during the stir-fry process.
- Cook Chicken: Heat 1/2 cup vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until fully cooked and lightly browned, about 4-5 minutes. Remove from the wok and set aside.
- Stir-Fry Noodles and Sauce: Add 1 tablespoon vegetable oil to the wok. Add minced garlic and sauté until fragrant. Then add the fresh wide rice noodles and stir-fry briefly to loosen them.
- Add Sauces and Sugar: Pour in oyster sauce, dark soy sauce, and granulated sugar. Toss to fully coat the noodles in the sauce, allowing the noodles to cook evenly and absorb the flavors.
- Add Eggs: Push the noodle mixture to one side of the wok. Pour half of the beaten eggs into the cleared side and scramble loosely until just set. Mix the eggs into the noodles.
- Combine Chicken and Broccoli: Return the cooked chicken and blanched broccoli to the wok. Stir everything together, ensuring even distribution and the ingredients are heated through.
- Final Egg Addition: Push the noodle mixture aside again and add the remaining beaten egg. Cook and scramble it, then combine it with the rest of the dish.
- Final Seasoning and Serve: Adjust seasoning as needed with additional soy sauce or sugar. Serve hot with optional condiments such as red pepper flakes, distilled white vinegar with fresh chiles, fish sauce, and extra sugar to tailor the flavor to your preference.
Notes
- This beloved Thai dish has it all: chewy rice noodles, tender chunks of chicken, and crunchy broccoli bound in a sweet-salty soy sauce.
- Use fresh wide rice noodles for authenticity; however, store-bought noodles can be used for convenience.
- Baking soda in the marinade helps tenderize the chicken for a juicy texture.
- Adjust the sweetness and saltiness of the sauce to suit your taste by balancing sugar and soy sauce amounts.
- Serve with traditional Thai condiments to add layers of heat, tanginess, and umami.
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
