Thai Pad See Ew
This Pad See Ew brings Thai takeout home, with chewy wide rice noodles, juicy chicken, egg, and charred broccolini in a smoky, savory soy sauce.
Servings 6 servings
Calories 500kcal
Ingredients
- 4 boneless skinless chicken thighs ¼ inch sliced
- 2 teaspoons dark soy sauce
- 1 teaspoon cornstarch
- 4 tablespoons vegetable oil divided
- 6 ounces baby broccoli Chinese broccoli, trimmed and cut into 2-inch pieces
- 2 large eggs well beaten
- 6 cloves garlic minced
- 16 ounces wide rice noodles cooked per directions on the back of the package
For the sauce:
- ¼ cup oyster sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons rice wine vinegar
- 2 teaspoons granulated sugar
- 1/8 teaspoon white pepper
Instructions
- Get the chicken marinating first by placing the sliced chicken in a large bowl.4 boneless skinless chicken thighs
- Add the dark soy sauce and cornstarch and stir well to combine. Allow to sit on the counter while you prepare the other ingredients.2 teaspoons dark soy sauce, 1 teaspoon cornstarch
- Next, make the sauce in a medium-sized bowl, stir together the oyster sauce, dark soy sauce, rice vinegar, sugar, and pepper. Set aside.¼ cup oyster sauce, 3 tablespoons dark soy sauce, 3 tablespoons rice wine vinegar, 2 teaspoons granulated sugar, 1/8 teaspoon white pepper
- Place a wok or large skillet over medium-high heat; add 1 tablespoon of oil once hot. Add the broccoli, stirring occasionally, until charred and slightly wilted, 4-5 minutes. Place on a plate.4 tablespoons vegetable oil, 6 ounces baby broccoli
- Add another 1 tablespoon of oil and the beaten eggs; cook, stirring constantly, until just set, about 1 minute, and place on the plate with the broccoli.2 large eggs
- Add the remaining oil, along with the chicken and garlic. Get a good sear on the chicken, stirring occasionally, scraping the bottom of the skillet until the chicken is cooked through, 8-10 minutes. Place on the plate.6 cloves garlic
- Add the sauce to the pan.
- Add the noodles and toss in the sauce until they are well coated.16 ounces wide rice noodles
- Add everything back to the skillet and toss to combine, and everything is warmed through, serve immediately.
Notes
- Marinate Early – Let the chicken soak up that dark soy sauce while you prep—it’s the best thing for flavor!
- Hot Wok – Crank up the medium-high heat so everything chars just right.
- Noodle Prep – Cook those fresh rice noodles per the package, or they’ll stick like glue.
- Scrape the Pan – Use a wooden spoon to get those yummy bits off the bottom of the pan.
- Egg Trick – Stir the eggs fast so they’re fluffy, not flat—1-2 minutes max!
- Taste It – Sneak a bite before serving to make sure it’s your perfect pad see-ew.
Nutrition
Calories: 500kcal | Carbohydrates: 69g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1114mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg