Pad See Ew – Thick rice noodles are stir-fried with egg, chicken, broccoli, and a savory and slightly sweet sauce.
Today’s recipe is a recreation of one of my favorite Thai dishes. I was actually introduced to it almost 10 years ago while working in public accounting. We were working late and ordered Thai for dinner. All I knew to order was Pad Thai. My boss suggested I try Pad See Ew, as it was similar to Pad Thai but better.
And, man, was he right! I loved it. It was more savory and the wide noodles were more enjoyable than Pad Thai. After researching more about Pad See Ew, I realized that it’s actually a very simple stir fry, made with just a few ingredients. In contrast, Pad Thai uses tons of ingredients and is a little more complicated to make at home.
Making it at home was way easier than I thought – even without a wok. I just used my large non-stick skillet and it worked perfectly. I cannot wait for you to try this too. You’re going to love it!
Prep your ingredients
The first thing to do in this recipe is to prepare all your ingredients. Stir frying happens very fast so you want all the ingredients ready to go once the frying begins.
- Boil the water for the noodles
- Measure your broccoli
- Make the sauce
- Crack the eggs into a bowl
- Prep the chicken with the soy sauce
Making the pad see ew
Now that you’re prepped, the process can begin! First, boil the water and add in the rice noodles. Cook according to the package instructions. Once they are ready, pull the noodles out with tongs and place into a bowl with a little canola oil to keep them from sticking. Do not drain the water!
Next, the chicken is cooked in the water until it turns white. Remove from the water and set aside. Discard the water.
Grab your nonstick skillet and add enough canola oil to just coat the bottom of the pan. Set to high heat. Once the oil is smoking, add in the broccoli and stir as it fries. Cook until it’s bright green and slightly crispy. Remove from the pan and set aside in a small bowl.
Add more canola oil to the pan and let it get super hot again. Add in the eggs and scramble them with a wooden spoon. Once they are set, add in the noodles and stir them to separate them. Add the sweet dark soy sauce and stir together until combined.
Add the chicken and broccoli back to the pan, along with the sauce you prepped earlier. Stir to cook until the sauce gets thick and everything is heated through.
Tips & Tricks
- Be prepared. Stir frying happens very fast so the best thing you can do is be prepared. Have the broccoli measured, crack the eggs into a bowl, and have the sauce ready first.
- Dark Soy Sauce. You MUST have dark soy sauce for this recipe. It is the base of the flavor in the sauce. It’s different from classic soy sauce because it’s thicker and sweeter. It was hard for me to find locally, so I bought it on Amazon.
- High heat. Stir frying is a quick process, mostly because the pan is very hot so you don’t want to burn the food so it’s quickly stirred as it cooks over the hot heat. As such, you want to make sure the heat is turned up to high.
- Nonstick pan. I found lots of success in this recipe my first time trying it and I’m 10000% sure it’s because I used a nonstick pan. I didn’t need to use tons of oil to keep the noodles from sticking to the pan and nothing burned in the process. You can, of course, also use a wok for this recipe, if you have one.
Pad See Ew
- 8 ounces wide rice noodles
- 4 ounces thinly sliced chicken cut into strips
- 1 teaspoon baking soda
- 4 teaspoons soy sauce divided
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 clove garlic minced
- 3-4 tablespoons canola oil
- 1½ cups broccoli florets
- 2 tablespoons sweet dark soy sauce
- Set large pot of water to boil. Salt it. Once boiling, add rice noodles and cook according to package instructions. Remove cooked pasta and place in a bowl, saving pot of water to cook the chicken. Toss pasta in a teaspoon of oil to keep the noodles from sticking together.
- Toss sliced chicken strips with baking soda and 2 teaspoons of soy sauce. Add to pot of boiling water to cook until white, about 3-5 minutes. Remove from water and set aside.
- Mix sauce by adding remaining soy sauce, oyster sauce, sugar, rice vinegar, and garlic to a small bowl. Whisk together. Set aside.
- Add canola oil to a large nonstick skillet, enough to just coat the bottom of the pan. Set to high heat. Once oil so hot that it is smoking, add broccoli and cook until it's crispy but still bright green. Remove from pan and set aside in a small bowl.
- Add a little more canola oil and let it get hot. Add in eggs and scramble using a wooden spoon. Once egg is set, add in noodles. Toss well to separate the noodles and then cook for a minute. Add sweet dark soy sauce and toss together. Cook for another minute.
- Add chicken and broccoli back to the pan, along with the sauce that we mixed together earlier. Stir fry until everything is coated, and heated through, about 1-2 minutes. Serve immediately.