Description
Classic Thai stir-fried noodles with chicken, Chinese broccoli, and a savory-sweet sauce.
Ingredients
Scale
- 1 pound wide rice noodles (fresh or dried)
- 1 tablespoon vegetable oil
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 teaspoon granulated sugar
- ½ teaspoon white pepper
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 8 ounces boneless, skinless chicken thighs, cut into bite-sized pieces (or protein of your choice: tofu, shrimp, beef)
- 1 cup Chinese broccoli (gai lan), chopped
- 1 large egg, lightly beaten
Instructions
- Soak the Dried Noodles (if using): Place the dried rice noodles in a large bowl and cover them with hot (but not boiling) water. Let them soak for about 10-15 minutes, or until they are pliable but still slightly firm to the touch. Drain thoroughly in a colander and toss with 1 tablespoon of vegetable oil to prevent sticking.
- Combine the Sauce Ingredients: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sweet soy sauce (kecap manis), sugar, and white pepper until the sugar is dissolved. Taste and adjust seasonings to your liking.
- Heat the Wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Sauté the Garlic: Add the minced garlic to the hot oil and stir-fry for about 10-15 seconds, or until fragrant.
- Cook the Protein: Add the chicken (or your protein of choice) to the wok and stir-fry until it’s cooked through (3-5 minutes).
- Add the Chinese Broccoli: Add the chopped Chinese broccoli (gai lan) to the wok and stir-fry for about 2-3 minutes, or until it’s tender-crisp.
- Push Ingredients to the Side: Push the chicken and vegetables to one side of the wok, creating an empty space in the center.
- Scramble the Egg: Pour the lightly beaten egg into the empty space and scramble it until it’s cooked through. Break the egg into smaller pieces with your spatula.
- Add the Noodles: Add the prepared rice noodles to the wok and toss them with the chicken, vegetables, and egg.
- Pour in the Sauce: Pour the Pad See Ew sauce over the noodles and stir-fry everything together until the noodles are evenly coated and heated through (2-3 minutes).
- Serve Immediately: Serve the Pad See Ew immediately, garnished with your favorite toppings (crushed peanuts, lime juice, chili flakes).
Notes
- Use high heat for stir-frying.
- Don’t overcrowd the wok; cook in batches if necessary.
- Adjust the sauce to your liking.
- Use fresh ingredients for the best flavor.
- Don’t overcook the noodles.
- Variations: Vegetarian (tofu/vegetables), Shrimp, Beef, Spicy (chili flakes/sriracha), different vegetables.
- Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by stir-frying over medium heat, adding a splash of water or oil if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes