Pad See Ew

Pad see ew is Thailand's beloved street-food noodle dish: wide flat rice noodles tossed in a blazing hot wok until they develop smoky, charred edges, coated in a sweet-savory soy sauce with tender chicken and crunchy Chinese broccoli. It's quick, satisfying, and dangerously addictive. One bite of that wok-seared flavor and you'll understand why it's a Bangkok favorite.

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g fresh wide rice noodles (sen yai)
• 350 g chicken breast, thinly sliced
• 250 g Chinese broccoli (gai lan), cut into 5 cm pieces
• 3 tbsp dark sweet soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 3 tbsp vegetable oil, divided
• 3 garlic cloves, minced
• 2 eggs, lightly beaten
• 1/2 tsp white pepper

Instructions

1. If your fresh noodles are stuck together, separate the strands gently and toss them with 1 tablespoon of the dark sweet soy sauce so they are lightly coated. Set aside.
2. Marinate the sliced chicken with the light soy sauce, oyster sauce, sugar, and white pepper for 10 minutes while you heat your wok.
3. Heat 2 tablespoons of oil in a wok over the highest heat until smoking. Add the garlic and chicken, and stir-fry for 2-3 minutes until the chicken is nearly cooked. Push everything to the sides of the wok.
4. Add the remaining oil and the beaten eggs to the center. Let them set for 30 seconds, then scramble and mix with the chicken.
5. Add the noodles in one layer and let them sit undisturbed for 60 seconds to char and pick up smoky wok flavor. Then toss and drizzle in the remaining dark sweet soy sauce.
6. Add the Chinese broccoli and stir-fry for 2-3 minutes until the stems are tender-crisp and the noodles are evenly coated and glossy.
7. Taste and add a splash more soy sauce if needed. Serve immediately, straight from the wok.

Pro tips

• Get the wok as hot as you can; the smoky char (wok hei) is the soul of pad see ew. If using a regular pan, cook in two smaller batches.
• Fresh rice noodles give the best texture. If using dried wide noodles, soak and cook them according to the package, then drain well.
• Don't overcrowd the pan: too many noodles at once will steam instead of sear.
• Blanch the Chinese broccoli for 1 minute first if you like it extra tender.

Frequently asked questions