Thai Stir-Fried Rice Noodles – Pad See Ew
Pad See Ew
Wide rice noodles pan-fried with chicken, egg, and Chinese broccoli in dark soy sauce
- Prep
- 10 min
- Cook
- 3 min
- Serves
- 4
- Heat
- mild
Pad See Ew stands out among Thai stir-fries for having no built-in heat at all, making it an easy dish to serve to anyone wary of spice, with chili sauce or ground dried chili offered on the side instead. Wide rice noodles get pushed and separated repeatedly in the hot pan so they soak up dark sweet soy sauce evenly, picking up a light char and sticky texture along the way. Chinese broccoli goes in just long enough to soften slightly while staying a little crisp, keeping the whole dish from turning uniformly soft.
Ingredients
- 5 1/3 cups Wide rice noodles (prepared per package directions if dried)
- 1 1/3 cups Chicken breast (thinly sliced)
- 2 2/3 cups Chinese broccoli (cut into pieces)
- 3 Chicken eggs
- 1-2 slices Brown or yellow onion (sliced)
- 4 Baby corns
- 7 small pieces Carrot (cut into small pieces)
- 7 slivers Thai long chili (cut into thin slivers)
- 9 Garlic cloves (pounded)
- 2 2/3 teaspoons White cane sugar
- 5 1/3 teaspoons Oyster sauce
- 5 1/3 teaspoons Light soy sauce
- 1 1/3 teaspoons Dark sweet soy sauce
- 5 1/3 tablespoons Vegetable oil
Directions
- Slice the chicken thin. Slice the onion. Cut the Chinese broccoli and remaining vegetables. Prepare dried rice noodles per package directions if not using fresh.
- Pound the garlic with a mortar and pestle (or chop or press it).
- Heat the oil in a wok. Add the garlic and onion and cook briefly, then add the chicken. Fry for about a minute, until mostly cooked.
- Add the baby corn, carrot, and chili. Cook for a few seconds, then add the eggs and stir until mostly cooked. Add the light soy sauce, oyster sauce, and sugar. Stir and cook until it starts to brown slightly.
- Add the Chinese broccoli and stir, then add the noodles, followed by the dark sweet soy sauce.
- Stir well, pushing the noodles into the pan and separating them as much as possible. Keep pushing and turning so they soak up the sauces and oil, frying until lightly browned and sticky. The broccoli should soften slightly but stay a little crisp — don't overcook it.
- Serve on a plate with lime wedges to squeeze over the top, and ground dried chili or chili sauce on the side for anyone who wants heat.
Notes
Push and separate the noodles repeatedly as they fry rather than leaving them to sit — that's what lets each strand soak up the dark soy sauce evenly and develop a bit of char.
Substitutions
Pork can replace the chicken with no other changes needed. Regular broccoli works in a pinch if Chinese broccoli isn't available.