Pad See Ew with Chicken | ผัดซีอิ๊วไก่
With slightly chewy rice noodles coated in a sweet soy sauce and cooked until smoky and charred, it's no wonder Pad See Ew with Chicken is such a popular Thai noodle dish.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces fresh wide flat rice noodles
- 1/2 cup chicken (skinless, boneless, sliced in bite-sized pieces)
- 2 cloves garlic (chopped finely)
- 2 cups Chinese broccoli (chopped coarsely (with stems sliced thinly on diagonal))
- 1 egg
- 2 Tablespoons sweet dark soy sauce
- 2 Tablespoons oyster sauce
- 2 teaspoons thin soy sauce
- 2 teaspoons white vinegar
- 2 teaspoons sugar
Instructions
- 1
Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
- 2
Prepare your rice noodles. If using fresh noodles, use your fingers to separate each noodle into individual long strands. If they have become hard, you can place them in simmering water for 30-60 seconds to help loosen the strands. If using dried noodles, rehydrate them in simmering water for 6 minutes, until each noodle is cooked and separate but not mushy.
- 3
Add a bit of oil to your wok and heat it over high heat. Add the garlic and saute until it's almost golden brown. Then add the chicken and saute until it's cooked through.
- 4
Push the garlic and chicken to the side of the wok. Add a little more oil and once it's hot, crack an egg and scramble it in the middle of the wok.
- 5
Push everything to the side and add the rice noodles and sauce you prepared earlier. Stir fry the noodles with sauce until all of the noodles are coated with the sauce. Then mix everything together.
- 6
Next add the Chinese broccoli and cook until the leaves are wilted and stems are tender. During this time, let the noodles sit for a minute or so to get a nice char on them. Once done, take off the heat and serve immediately!