Classic Pad See Ew
Traditional dish · Thai
A quintessential Thai stir-fried noodle dish featuring wide rice noodles, Chinese broccoli, egg, and your choice of protein, coated in a savory-sweet dark soy sauce.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Wide rice noodles (Sen Yai)1 pound
- Chicken thigh or breast, thinly sliced1 pound
- Chinese broccoli (Gai Lan), cut into pieces1 bunch
- Eggs2
- Garlic, minced3 cloves
- Vegetable oil3 tablespoons
- Dark soy sauce3 tablespoons
- Light soy sauce2 tablespoons
- Oyster sauce2 tablespoons
- White vinegar1 tablespoon
- Sugar1 teaspoon
- White pepper1/4 teaspoon
Steps
- 1
Prepare the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar. Set aside.
- 2
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the sliced chicken and stir-fry until almost cooked through. Remove from wok.
- 3
Add another tablespoon of oil to the wok. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
- 4
Add the Chinese broccoli stems and stir-fry for 1 minute. Then add the leaves and stir-fry for another minute until slightly wilted.
- 5
Push the vegetables to one side of the wok. Add the remaining tablespoon of oil to the empty side. Crack the eggs into the oil and scramble them until almost set. Break them up into pieces.
- 6
Add the wide rice noodles and the cooked chicken back to the wok. Pour the prepared sauce over the noodles.
- 7
Stir-fry vigorously, tossing the noodles to coat them evenly with the sauce and mix with the other ingredients. Cook for 3-5 minutes, or until the noodles are tender and slightly charred.
- 8
Season with white pepper. Serve immediately.
