Authentic Thai Pad See Ew (Print Version)

Classic Thai stir-fried noodles with chicken, Chinese broccoli, and savory-sweet sauce. A beloved street food favorite ready in 30 minutes.

# Components:

→ Noodles

01 - 7 oz dried wide rice stick noodles or 15 oz fresh wide flat rice noodles

→ Protein

02 - 1 cup boneless, skinless chicken thighs, thinly sliced

→ Vegetables

03 - 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves cut larger

→ Egg

04 - 1 large egg

→ Sauce

05 - 2 teaspoons dark soy sauce
06 - 1.5 tablespoons oyster sauce
07 - 1 tablespoon light soy sauce
08 - 2 teaspoons white vinegar
09 - 2 teaspoons sugar

→ Aromatics and Oil

10 - 2 cloves garlic, finely minced
11 - 3 tablespoons peanut or vegetable oil, divided

# Directions:

01 - If using dried rice noodles, soak in warm water for 30 minutes until pliable but not fully cooked, then drain and set aside. If using fresh rice noodles, gently separate and set aside.
02 - In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar completely dissolves.
03 - Cut stems into 2-inch pieces and leaves into larger pieces.
04 - Heat 1 tablespoon oil in a wok or large skillet over high heat. Add sliced chicken and stir-fry until just cooked through. Remove and set aside.
05 - In the same wok, add 1 tablespoon oil. Add broccoli stems and stir-fry for 1 minute. Add leaves and stir-fry until just wilted. Remove and set aside.
06 - Add remaining 1 tablespoon oil to the wok. Add garlic and sauté for a few seconds until fragrant. Crack in the egg and scramble quickly until just set.
07 - Add soaked or fresh noodles to the wok. Pour sauce over noodles and toss well to coat evenly.
08 - Return cooked chicken and Chinese broccoli to the wok. Stir-fry everything together for 1-2 minutes until hot and thoroughly combined.
09 - Divide among serving plates and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, and tastes better than what shows up in those cardboard containers.
  • The sauce clings to every noodle in a way that makes you understand why street vendors in Bangkok do this for a living.
  • You'll feel genuinely skilled watching chicken, vegetables, and noodles transform into something that looks restaurant-worthy on a weeknight.
02 -
  • Don't skip soaking your dried noodles properly—undersoaked noodles will be too stiff and won't absorb the sauce, while oversoaked ones turn into mush, and that fine line matters.
  • High heat is your friend in wok cooking, so use the highest setting your stove allows and work quickly; every ingredient goes into a hot surface, not a medium one.
  • The sauce-to-noodle ratio is everything—if your finished dish looks dry, you didn't use enough sauce, so don't be shy with that small bowl you mixed at the start.
03 -
  • If your noodles stick together after soaking, toss them lightly with a tiny bit of oil so they separate easily when you add them to the wok.
  • Serve with lime wedges on the side and let people squeeze their own—that brightness is the final note that makes the whole dish sing.
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