Pad See Ew
Pad See Ew is a popular Thai street-food dish that features flat rice noodles stir-fried in a delicious soy sauce mixture. Dark soy sauce is the star ingredient in this dish, giving the rice noodles a nice balance of sweet and savory.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons dark soy sauce or Indonesian kecap manis
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon rice vinegar
- 2 teaspoons brown sugar
- 1 lb fresh wide rice noodles (or 8 oz dried)
- 6 tablespoons cooking oil (divided)
- 6 oz chicken breast or thigh (cut into bite-sized pieces)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 3 cloves garlic (minced)
- 4 stalks Chinese broccoli (kai lan, cut horizontally into 1 1/2 inch pieces)
- 2 eggs (lightly beaten)
- Chili powder or pickled chili (optional)
Instructions
- 1
If you are using dried wide rice noodles, soak them in warm water for at least 30 minutes. Drain well.
- 2
Pour 1 tablespoon of cooking oil over the noodles (fresh or previously dried). Toss the noodles with your fingers to coat them in the oil.
- 3
Marinate the chicken in cornstarch and t teaspoon of soy sauce for 15 minutes.
- 4
Prepare the sauce by combining dark soy sauce, soy sauce, oyster sauce, rice vinegar and brown sugar.
- 5
Heat 1 tablespoon of cooking oil in a wok over medium-high heat. Add the chicken and stir-fry until fully cooked. Remove from wok and set aside.
- 6
Add 1 more tablespoon of cooking oil to the wok, followed by the garlic and Chinese broccoli. Stir-fry until the stems of the Chinese Broccoli are slightly soft (1 - 2 minutes).
- 7
Push the Chinese broccoli to the side of the wok, then add 1 tablespoon of cooking oil to the wok.
- 8
Pour the eggs into the middle of the wok. Leave the eggs untouched for about 20 seconds to allow the bottom to set, flip, then scramble the eggs.
- 9
Remove the eggs and Chinese broccoli from the wok.
- 10
Add 2 tablespoons of cooking oil to the wok, then turn up the heat to high.
- 11
Add the rice noodles to the wok, spreading them out in a single layer.
- 12
Stir the sauce, then pour the sauce over the noodles. Stir-fry the noodles, coating them evenly in the sauce.
- 13
Note: If you are using previously-dried noodles, add a couple of tablespoons of water at a time until the noodles are slightly softer than "al-dente" but not too mushy.
- 14
Return the chicken, Chinese broccoli and egg to the wok. Toss to combine all ingredients, then transfer to a serving plate.
- 15
Serve immediately with chili powder or pickled chili (if using)