Pad See Ew with Chicken
Prep Time
30 minutes
Calories
650 kcal (est.)
Difficulty
Medium
Ingredients
- 1 lb fresh wide rice noodles (or rehydrated dried wide rice noodles)
- 1 lb boneless, skinless chicken breast or thigh, thinly sliced
- 2 large eggs, lightly beaten
- 4 cups Chinese broccoli (Gai Lan), cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 lime, cut into wedges (for serving)
- 1 tsp dried chili flakes (for serving)
- For the Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp white vinegar (optional)
Instructions
- Prepare the noodles: If using fresh noodles, gently separate them. If using dried noodles, rehydrate according to package instructions until tender but still firm.
- Prepare the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and white vinegar (if using). Set aside.
- Heat a large wok or heavy-bottomed pan over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 15 seconds until fragrant.
- Push the garlic to one side of the wok. Pour in the beaten eggs and scramble them, breaking them into small pieces as they cook, about 1-2 minutes.
- Add the Chinese broccoli to the wok and stir-fry for 2-3 minutes until bright green and slightly tender-crisp.
- Return the cooked chicken to the wok. Add the prepared wide rice noodles. Pour the sauce mixture over the noodles and ingredients.
- Stir-fry vigorously, tossing constantly, for 3-5 minutes, ensuring the noodles are evenly coated with the sauce and slightly charred. If the noodles stick, add a tiny splash of water or oil.
- Transfer the Pad See Ew to a serving plate. Garnish with dried chili flakes and a lime wedge. Serve immediately.