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Make This Thai Take-Out Favorite at Home In 30 Minutes Flat
Make This Thai Take-Out Favorite at Home In 30 Minutes Flat
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a family favorite in minutes with homemade pad see ew - a quick and delicious Thai dish with rice noodles, Chinese broccoli, chicken, and egg.
Ingredients:
  • For the stir fry
  • 1 pound fresh wide rice noodles (or 12 ounces dried XL rice noodles )
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 6 ounces boneless, skinless chicken thighs, sliced crosswise into 1/4 inch thick strips
  • 1/4 cup vegetable oil, divided
  • 2 cups chopped packed Chinese broccoli, stems cut into 1-inch slices, leaves into 2-inch pieces
  • 4 garlic cloves, minced
  • 2 large eggs
  • 1 teaspoon ground white pepper, for garnish
  • For the sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce (or substitute another tablespoon of soy sauce)
Instructions:
  • For fresh rice noodles, gently loosen them in cold water to prevent clumping. For pre-packaged noodles, soak in hot water for 15 minutes, then drain well.
  • For a tender touch, blend cornstarch and soy sauce in a bowl. Add sliced chicken, ensuring each piece is coated. Allow it to marinate for 10 minutes to 1 hour.
  • Prepare the sauce by combining oyster sauce, sugar, soy sauce, fish sauce, and dark soy sauce in a small bowl. Whisk until the sugar is fully dissolved. This will be used later, so set it aside.
  • For the stir-fry: Heat 3 tablespoons of oil in a wok or large nonstick pan over medium-high heat until it starts to smoke. Fry the marinated chicken for 2 minutes on one side without moving it much. Flip and cook until golden brown, about 2 more minutes. Reduce heat to low, then add broccoli and garlic. Gently stir in the rice noodles, being careful not to break them.
  • Pour in the sauce mixture and delicately mix to coat the ingredients evenly for around 1 minute.
  • Prepare the eggs: Push all ingredients to one side of the wok, create space for the eggs. Increase heat to medium-high, add remaining oil, crack eggs into wok, scramble until just set (about 45 seconds), then gently mix into noodles.
  • Check for doneness by tasting a noodle. If it's too firm, add 2 to 3 tablespoons of water and toss gently to cook through. Turn off the heat, season with a pinch of white ground pepper, and transfer to a plate. Enjoy Pad See Ew fresh; refrigerate leftovers and reheat in the microwave. Don't forget to rate the recipe!

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