Pad See Ew Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3 people
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Calories
476 kcal
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Course
Main Course
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Cuisine
Thai
Pad See Ew Recipe
Description
This Pad See Ew Recipe involves loosening fresh or rehydrated wide rice noodles and preparing a seasoning sauce composed of soy sauce, oyster sauce, fish sauce, and sweet soy sauce. Garlic, chicken pieces, and peeled shrimp are stir-fried over high heat, then combined with the noodles and Chinese broccoli. The seasoning sauce is added to coat the ingredients evenly, imparting a mixture of salty and lightly sweet flavors.
Eggs are cooked separately in the wok and then mixed into the noodles, creating a layered texture and additional richness. The use of high heat and a well-seasoned wok helps achieve a balance between soft noodles and slightly crisp vegetables and protein.
This dish is typically served immediately with fresh Thai chilies for those who prefer extra heat. Adjustments for vegetarian versions may involve removing the chicken and substituting tofu, along with swapping out fish and oyster sauce for soy sauce.
Use a hot wok or skillet to quickly stir fry and preserve texture.Eggs add richness and can be omitted if preferred.For vegetarian or vegan versions, replace chicken with tofu and substitute sauces accordingly.Prepare dry noodles according to package instructions if fresh rice noodles are unavailable.
Ingredients
- 4 tablespoons neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 4 oz (125g) chicken breast cut into thin pieces, boneless and skinless
- 4 oz (125g) Shrimp 6 medium-sized shrimp, peeled and deveined
- 1 lb. (450g) flat rice noodle or 8 oz. (225g) dry wide rice sticks, fresh
- 6 oz. (175g) Chinese broccoli (Gailan or Kailan), cut into pieces
- 2 egg beaten
Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 3 tablespoons Sweet soy sauce
- sugar to taste, optional
Instructions
- Gently loosen the fresh flat rice noodles with your hands to ensure they’re not sticking or clumping together. If you are using dry rice stick noodles, cook them according to the package directions. Drain them in a colander and rinse under cold running water until the noodles are cool. Set aside to drain.
- Mix all the seasoning ingredients in a small bowl and set aside.
- Divide the noodles, all ingredients, and the Seasoning sauce into two portions. Heat oil in a wok or skillet over high heat. Add garlic and stir fry until fragrant. Add chicken and shrimp, and keep stirring until they change color. Then, add the rice noodles and Chinese broccoli. Stir everything together, add the seasonings, and continue stirring until well mixed.
- Push the noodles to one side of the pan and add the beaten eggs, adding more oil if needed. Cook the eggs until they’re set, then stir them into the noodles to combine everything well.
- Dish out and serve immediately with cut Thai chilies. Repeat the same steps for the second portion.
Notes
- Use a hot wok or skillet to quickly stir fry and preserve texture.
- Eggs add richness and can be omitted if preferred.
- For vegetarian or vegan versions, replace chicken with tofu and substitute sauces accordingly.
- Prepare dry noodles according to package instructions if fresh rice noodles are unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 476kcal | 24% |
| Carbohydrates | 87g | 29% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 133mg | 44% |
| Sodium | 2324mg | 97% |
| Potassium | 282mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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