Pad See Ew
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
516 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Pad See Ew
Description
Pad See Ew is a stir-fry dish with boneless chicken, rice noodles, and Chinese broccoli as primary ingredients. The chicken is first coated in peanut oil and soy sauce to help it cook evenly and maintain moisture. The rice noodles are soaked until pliable to avoid becoming mushy when cooked.
The sauce blends oyster sauce, black soy sauce, fish sauce, and additional soy sauce, creating a complex and savory seasoning base. Cooking involves high heat to quickly sauté garlic until fragrant without burning it, then adding eggs and Chinese broccoli before the noodles and sauce finish the dish. The method preserves different textures, including tender chicken, soft noodles, and crisp broccoli stems.
Chinese broccoli provides a slight bitterness and robust leafy greens; if unavailable, regular broccoli or broccolini can be substituted. The final dish is suitable as a main course or part of a meal, often served hot and fresh from the wok. Using a large skillet is a practical alternative if a wok is not available.
Ingredients
For Chicken
- 2 chicken breast boneless and skinless, cut into small pieces (about 1 lb
- 1 teaspoon peanut oil
- 1 tablespoon soy sauce low sodium
For Sauce
- 2 tablespoon oyster sauce
- 2 teaspoon black soy sauce
- ½ tablespoon fish sauce
- 1½ tablespoon soy sauce low sodium
Stir Fry
- 3-4 tablespoon peanut oil divided
- 4 cloves garlic minced
- 2 egg
- 6 talks Chinese broccoli
- 6 ounce rice noodles
- 1 tablespoon brown sugar
Instructions
- Prepare the noodles first by following the instructions on the package. I usually place them in a bowl and add enough cold water to cover them and let them rest for 1 hour or until noodles are pliable but not soft. Drain well in a colander. They will change color from translucent to white.
- In a small bowl toss the chicken with the tsp of peanut oil and soy sauce together, making sure the chicken is coated in the oil and soy sauce. This will ensure the chicken separates nicely when cooking and seasons it a bit.
- Mix all the ingredients for the sauce together in a bowl and set aside.
- Start by adding 2 tbsp of the peanut oil to the wok and heat it really well. Add the chicken and cook just until done, about 2 to 3 minutes. Remove the chicken from the wok and set side. Wipe away any excess liquid that's left in the wok with paper towels.
- Add the remaining 1 to 2 tbsp of peanut oil to the wok, then immediately add the minced garlic before the oil gets too hot. This will prevent the garlic from burning as soon as it hits the wok. Saute the garlic for about 30 seconds just until the garlic starts to get aromatic and turns golden.
- Add the eggs, break the egg yolks then let it sit for about 15 seconds before starting to scramble them briefly.
- Add the broccoli and toss to coat with the oil and the egg. Cook briefly for about 15 seconds.
- Add the prepared noodles to the wok, the prepared sauce and the brown sugar to the pan. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan, and let them sit without stirring or tossing for about 30 seconds. This will ensure you get some nice charred marks on the noodles, which will give them a nice toasty flavor. Flip the noodles and again let them sit cook for another 30 seconds to char the other side. Toss the chicken back in.
- Remove from wok and serve with immediately. Sprinkle with some red Thai chiles if preferred.
Notes
- Soak rice noodles until pliable but not soft to ensure they hold texture during stir-frying.
- Black soy sauce is a rich, thick sauce made with sugar or molasses; dark soy sauce can substitute but use less due to higher saltiness.
- If Chinese broccoli is unavailable, regular broccoli or broccolini can be used as a substitute.
- Cook garlic briefly (about 30 seconds) to avoid bitterness from burning when stir-frying.
- A wok is ideal but a large skillet can be used for stir-frying to allow even cooking and tossing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 516kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 157mg | 52% |
| Sodium | 1506mg | 63% |
| Potassium | 428mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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