Servings
Font
Back
4.6 from 147 votes

Pad See Ew

This Pad See Ew is a popular Thai street food that's so delicious and super quick to make. Forget take-out, make this at home for the whole family to enjoy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3
Calories: 516 kcal
Course: Main Course , Dinner
Cuisine: Thai

Ingredients

For Chicken
  • 2 chicken breasts 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 eggs
  • 6 talks Chinese broccoli
  • 6 ounce rice noodles
  • 1 tablespoon brown sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix all the ingredients for the sauce together in a bowl and set aside.
  4. 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.
  5. 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.
  6. Add the eggs, break the egg yolks then let it sit for about 15 seconds before starting to scramble them briefly.
  7. Add the broccoli and toss to coat with the oil and the egg. Cook briefly for about 15 seconds.
  8. 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.
  9. Remove from wok and serve with immediately. Sprinkle with some red Thai chiles if preferred.

Notes

  • It’s important that you soak the rice noodles properly. They need to be pliable but not too soft or they will turn to mush when stir-fried together with the sauce.
  •  
  • Black soy sauce is a rich and thick sauce, made by fermenting regular soy sauce with sugar or molasses. If you don't have or cannot find black soy sauce, you can use dark soy sauce. Dark soy sauce is a bit saltier than black soy sauce, so I would reduce the amount a bit.
  • Chinese broccoli or Chinese kale is a leafy vegetable that is thick and flat with big leaves and thick stems with flower heads. Similar to broccoli, so if you cannot find Chinese broccoli, use regular broccoli or broccolini. 
  • Soak the noodles. It’s important that you soak the rice noodles properly. They need to be pliable but not too soft or they will turn to mush when stir-fried together with the sauce.
  • Don’t burn the garlic. The garlic only needs to be cooked for 30 seconds before adding the eggs and broccoli. It will burn quickly in the hot wok and make the dish bitter.
  • No wok required. If you don't own a wok, no problem! You can just use a large skillet with a surface big enough to properly stir fry and toss all the ingredients together.

Nutrition Information

Serving 1serving Calories 516kcal (26%) Carbohydrates 56g (19%) Protein 25g (50%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 157mg (52%) Sodium 1506mg (63%) Potassium 428mg (12%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 535IU (11%) Vitamin C 21mg (23%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 516

% 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.