Pad See Ew Wide Rice Noodles

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A beloved Thai street-food classic featuring wide rice noodles tossed with Chinese broccoli, egg, and tender chicken in a glossy sweet-savory soy and oyster sauce. Quick to make at home, it delivers smoky wok-charred flavor in under 30 minutes.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 17 gFat
• 4 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 9 gSugar
• 22 gProtein
• 980 mgSodium
• 420 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the stir-fry

• 12 oz fresh wide rice noodles (sen yai), separated
• 2 tbsp vegetable oil, plus 1 tsp more for the eggs
• 4 cloves garlic, smashed and roughly chopped
• 2 large eggs, lightly beaten
• 8 oz boneless chicken thigh, sliced thin
• 6 oz Chinese broccoli (gai lan), stems sliced thin and leaves separated
• 1 tsp white pepper
• 2 tbsp water, if needed

For the sauce

• 3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 3 tbsp oyster sauce
• 1 tbsp sugar
• 1/2 tsp white pepper

Directions

1. If the noodles are stiff, soak them in warm water for 10 minutes until pliable, then drain well and toss with 1 tsp oil to prevent sticking.
2. Whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper in a small bowl; set aside near the stove.
3. Heat a large wok or 12-inch skillet over the highest possible heat until smoking. Add 1 tsp oil, pour in the beaten eggs, and scramble for 20 seconds until just set; transfer to a plate.
4. Add the remaining 2 tbsp oil to the wok, then the garlic. Stir-fry for 10 seconds until fragrant, then add the chicken and cook for 2 minutes, spreading it in a single layer to sear.
5. Add the Chinese broccoli stems first and stir-fry for 30 seconds, then toss in the leaves. Push everything to one side of the wok.
6. Add the drained noodles and the prepared sauce. Toss vigorously for 1 to 2 minutes, using a pair of tongs and a spatula, until the noodles are evenly coated and slightly charred at the edges.
7. Return the scrambled egg to the wok along with 2 tbsp of water if the noodles look dry. Toss to combine for 30 seconds more.
8. Taste and adjust with a splash more soy or a pinch of sugar. Serve immediately, garnished with extra white pepper if desired.

Cook’s Notes

• Fresh wide rice noodles (found in the refrigerated section of Asian markets) give the best chewy texture; dried noodles require longer soaking and will not char as well.
• Get the wok ripping hot before adding ingredients – this is the secret to the smoky 'wok hei' flavor that defines the dish.
• Have every ingredient prepped and within arm's reach before you start cooking, because stir-frying moves fast and leaves no time to chop.
• Chicken thigh stays juicier than breast during high-heat stir-frying, but flank steak, shrimp, or firm tofu all work beautifully.
• If Chinese broccoli is unavailable, substitute with regular broccoli stems and a handful of bok choy for a similar bitter-green contrast.

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