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Loading...Pad See Ew is a beloved Thai street-food stir-fry of wide rice noodles, tender protein, crisp Chinese broccoli, and egg, all tossed in a smoky sweet-savory sauce. High heat is the secret here, giving the noodles those signature charred edges known as wok hei. It comes together in minutes once everything is prepped.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 9 gSugar
- 28 gProtein
- 1180 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 42 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the sauce
- 3 tbsp dark sweet soy sauce
- 2 tbsp regular soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 tsp white pepper
- 2 tbsp water
For the stir-fry
- 14 oz fresh wide rice noodles (sen yai)
- 12 oz boneless chicken thighs, sliced thin
- 6 cups Chinese broccoli (gai lan), stems halved lengthwise, leaves torn
- 4 cloves garlic, smashed
- 2 large eggs, lightly beaten
- 3 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 2 tbsp fermented soybeans, optional
Directions
- Soak the rice noodles in warm water for 20 to 30 minutes until pliable but still firm; drain and pat very dry. Slice the chicken thinly against the grain and set aside with the broccoli, smashed garlic, beaten eggs, and sauce within easy reach of the wok.
- Whisk the dark sweet soy sauce, regular soy sauce, oyster sauce, rice vinegar, sugar, white pepper, and water in a small bowl until the sugar dissolves. Combine the chicken with 1 tablespoon of this sauce and let it marinate while you finish prep.
- Heat 1 tablespoon of vegetable oil in a flat-bottomed wok or 12-inch skillet over the highest heat until shimmering. Pour in the beaten eggs, let them puff for 10 seconds, then break into large curds and transfer to a plate.
- Add the remaining 2 tablespoons of vegetable oil and the sesame oil to the wok. Add the garlic and fermented soybeans and stir-fry for 15 seconds until fragrant. Add the chicken in a single layer and sear undisturbed for 45 seconds, then stir-fry until just cooked, about 2 minutes.
- Toss in the Chinese broccoli stems first and stir-fry 1 minute, then add the leaves and stir-fry until wilted and bright green, about 45 seconds. Move everything to the high sides of the wok.
- Add the drained noodles to the hot surface and pour the sauce over them. Using tongs and a spatula, toss-fry for 2 to 3 minutes, pressing noodles flat against the wok briefly to char, until everything is glossy and heated through.
- Return the egg curds to the wok, give everything a final toss for 30 seconds, and immediately transfer to a warmed plate. The noodles should smell toasty, look dark, and still have a slight bite.
- Serve straight from the wok with fish sauce, chili flakes, and a wedge of lime on the side; garnish with a sprinkle of white pepper.
Cook’s Notes
- Use the freshest wide rice noodles you can find; dried noodles get gummy and break in the wok.
- Have every ingredient measured, marinated, and at arm's reach before the wok goes on the heat, because once you start stir-frying there is no time to chop.
- Charred edges (wok hei) come from leaving the noodles still on the hot metal for a few seconds between tosses, so use a flat-bottomed carbon-steel pan if possible.
- If you cannot find Chinese broccoli, substitute with equal parts baby bok choy stems and broccoli florets.
- For a richer finish, finish each plate with 1/2 teaspoon of rendered pork fat dripped over the noodles just before serving.
