Quick & Easy Pad See Ew
User Reviews
5
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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
4
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Calories
780 kcal
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Course
Main Course
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Cuisine
Thai
Quick & Easy Pad See Ew
Description
The recipe starts by marinating sliced chicken thighs or breast with oyster sauce, enhancing flavor before cooking. Chinese broccoli is cleaned and cut into manageable pieces, with thicker stalks sliced thinner for even cooking. A sauce combining multiple soy sauces, vinegar, fish sauce, and sugar is prepared separately.
Fresh rice noodles are gently warmed and separated to prevent clumping before stir-frying. Chicken is cooked first in vegetable oil over medium-high heat until done, then set aside. Garlic and red chili are briefly stir-fried to release aroma, followed by cooking the Chinese broccoli until just tender. Noodles and chicken are returned to the pan and combined with the prepared sauce and lightly cooked eggs, allowing the noodles to soak up the rich, balanced sauce.
The final dish showcases tender marinated chicken, crisp Chinese broccoli, and silky eggs mingled with chewy, sauced rice noodles, representing traditional Pad See Ew flavors and textures that are attainable in home kitchens.
Ingredients
- 19 oz fresh rice noodles
- ½ lb chicken thigh or chicken breast, skinless, boneless
- 1 cup Chinese broccoli or bok choy, yu choy sum or broccolini
- 2 large egg
- 4 cloves garlic minced
- 1 large red chili pepper sliced
- 2 tablespoon vegetable oil or any neutral oil
- 1 tablespoon oyster sauce or vegetarian stir fry sauce to marinate chicken
Noodle Sauce:
- 2 tablespoon dark soy sauce
- 1 tablespoon soy sauce regular
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 2.5 tablespoon white vinegar or rice vinegar/apple cider vinegar
- 1 tablespoon fish sauce
- 2.5 teaspoon granulated sugar or cane sugar/brown sugar/palm sugar, white
Instructions
- In a large bowl, marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
- Wash Chinese broccoli in cold water and trim the ends. Cut them into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
- In a small bowl, combine Noodle Sauce ingredients. Set aside.
- If needed, microwave the rice noodles for 2-3 minutes at 60 second intervals until warm. Let them cool and gently separate them. (If you're using rice noodle sheets, slice them into 1-inch wide noodles. If you're using rice noodle rolls, split them down the middle by hand).
- In a large pan on medium-high heat, add ½ tablespoon of vegetable oil and fry chicken until cooked through, about 2-4 minutes. Remove and set aside.
- Reduce to low heat, add ½ tablespoon of vegetable oil and fry minced garlic and red chili for 10 seconds.
- Fry Chinese broccoli for 1 minute or until softened and push everything to the side of the pan.
- Add ½ tablespoon oil into the empty space, pour in eggs and scramble them breaking them into bite-sized pieces. Toss with other ingredients and push everything to the side.
- Increase to high heat, add remaining vegetable oil into the empty space. Toss in rice noodles and noodle sauce until most of the sauce has evaporated. Add back in chicken and toss. (Optional: Let the noodles char for 30-60 seconds in the pan for smoky flavor). Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 780 kcal
% Daily Value*
| Calories | 780kcal | 39% |
| Carbohydrates | 124g | 41% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 2187mg | 91% |
| Potassium | 410mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 45mg | 50% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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