Pad See Ew (Thai Stir-Fried Wide Rice Noodles)

5 from 1 vote

Pad See Ew recipe with fresh wide rice noodles, chicken, eggs, and Chinese broccoli tossed in a savory, slightly sweet and tangy sauce.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Thailand

Diet: Halal

Servings: portions

Calories: 671kcal

Author: Claudia

Marinate the chicken pieces with 1 teaspoon of soy sauce and set aside. Heat a little oil in a wok, add the egg, and scramble it. Add the Chinese broccoli and stir-fry until partially cooked.
Push the egg and vegetables to one side of the wok, then add the marinated chicken. Stir-fry until the chicken is fully cooked and no longer pink. Remove everything from the wok and set aside.
In the same wok, heat some cooking oil and sauté the minced garlic until fragrant and lightly golden. Add the fresh wide rice noodles, followed by the oyster sauce, soy sauce, fish sauce, white vinegar, and palm sugar. Gently stir-fry until the noodles are evenly coated with the sauce.
Return the cooked chicken, scrambled egg, and Chinese broccoli to the wok. Toss everything together until well combined and heated through. Add sliced chilies if you like a little heat. Serve hot and enjoy!

If using dried wide rice noodles, cook them first. Follow the package instructions and cook them until just tender before stir-frying. Do not overcook them, as they can turn too soft or break apart in the wok.
Marinate the chicken. Marinating the chicken with a little soy sauce adds flavor before stir-frying. Use boneless chicken thighs for tender, juicy pieces.
Cook the ingredients separately. Cook the egg, Chinese broccoli, and chicken first, then remove them from the wok. This prevents them from overcooking while you stir-fry the noodles.
Lightly brown the garlic. Sauté the minced garlic until fragrant and slightly golden for extra flavor. Be careful not to burn it, as it can turn bitter.
Gently toss the noodles. Fresh wide rice noodles can break easily. Use a spatula to gently lift and fold the noodles while coating them with the sauce instead of stirring too vigorously.
Use medium-high to high heat. A hot wok helps the noodles absorb the sauce and develop a delicious stir-fried flavor. Avoid overcrowding the wok so the noodles don't become soggy.
Adjust the seasoning to taste. The combination of soy sauce, oyster sauce, fish sauce, palm sugar, and vinegar creates a savory, slightly sweet, and tangy flavor. Taste before serving and adjust the seasoning to your preference.