Description
A quick and delicious 15-minute Pad See Ew recipe featuring stir-fried wide rice noodles with chicken, Chinese broccoli, and a savory homemade sauce for an authentic Thai main course.
Ingredients
Scale
Main Ingredients
- 8 oz dried wide rice noodles
- 6 oz chicken (or beef, shrimp, tofu, pork)
- 1 ½ cups Chinese broccoli (gai lan), cut into bite-sized pieces
- 2 large eggs
- 3 Tablespoons avocado oil, divided
Pad See Ew Sauce
- 2 ½ Tablespoons Thai sweet soy sauce
- 2 Tablespoons fish sauce
- 1 Tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- ⅛ teaspoon white pepper powder
- 3 cloves garlic, minced
- ½ teaspoon sugar (optional)
Instructions
- Make the Sauce: Combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and sugar in a small bowl. Mix well and set aside.
- Cook the Noodles: Boil the dried wide rice noodles for 7 minutes (1 to 2 minutes shy of package instructions). Drain and rinse with cold water to stop cooking, then drain thoroughly to prevent sogginess.
- Stir Fry Protein: Heat a large pan or wok over medium-high heat and add 1 tablespoon of avocado oil. Add the chicken (or your choice of protein) and stir fry until nearly cooked through.
- Cook Eggs: Push the cooked protein to one side of the pan and add the eggs to the empty side. Scramble the eggs until set.
- Combine and Stir Fry: Add Chinese broccoli, drained noodles, the prepared sauce, and the remaining 2 tablespoons of avocado oil to the pan. Increase heat to high and stir fry quickly, making sure the noodles are evenly coated and the sauce is absorbed. Add 1 tablespoon of water if needed to loosen the sauce.
- Caramelize Noodles: For restaurant-style flavors, allow noodles to caramelize and slightly char on the bottom of the pan by avoiding tossing them for 15 to 30 seconds before flipping. Serve immediately.
Notes
- Thai sweet soy sauce is thick and sweet like molasses; brands vary in sweetness, so adjust amounts to taste.
- Cook noodles just before stir frying to avoid soggy, broken noodles.
- Use a mild fish sauce for balanced flavor, not overpowering.
- Oyster sauce adds sweet, savory umami flavor without strong oyster taste.
- Dark soy sauce gives noodles a deep, rich color.
- Leftovers keep well in an airtight container in the refrigerator for up to 3-4 days.
- Vegetarian option: use about 2 cups mixed vegetables (carrots, broccoli, zucchini, bell peppers, onions). Substitute fish sauce with vegetarian fish sauce or soy sauce, starting with half the amount and adjusting to taste. Replace oyster sauce with vegetarian mushroom oyster sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
