Description
A quick and delicious 15-minute Pad See Ew recipe featuring wide rice noodles stir-fried with chicken, Chinese broccoli, and a savory-sweet homemade sauce. Perfect for a weeknight meal with restaurant-style caramelized noodles.
Ingredients
Scale
Main Ingredients
- 8 oz dried wide rice noodles
- 6 oz chicken (or beef, shrimp, tofu, pork)
- 1 ½ cups Chinese broccoli (gai lan), cut into bite-sized pieces
- 2 large eggs
- 3 tablespoons avocado oil, divided
Pad See Ew Sauce
- 2 ½ tablespoons Thai sweet soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- ⅛ teaspoon white pepper powder
- 3 cloves garlic, minced
- ½ teaspoon sugar (optional)
Instructions
- Prepare the sauce: In a small bowl, combine Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and optional sugar. Mix well and set aside.
- Cook the noodles: Boil the dried wide rice noodles for 1 to 2 minutes less than the package instructions to avoid overcooking. Drain and rinse with cold water, then drain well to prevent sogginess.
- Stir-fry the protein: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken (or your choice of protein) and stir-fry until nearly cooked through.
- Scramble the eggs: Push the cooked protein to one side of the pan. Add the eggs to the empty side and scramble them until just set.
- Add vegetables and noodles: Add the Chinese broccoli, drained noodles, the prepared Pad See Ew sauce, and the remaining 2 tablespoons of oil to the pan. Increase heat to high.
- Stir-fry and caramelize: Quickly stir-fry everything together until the noodles are well coated and the sauce is absorbed. Add a tablespoon of water if needed to help with sauce distribution.
- Caramelize the noodles: For authentic restaurant-style Pad See Ew, let the noodles sit undisturbed for 15 to 30 seconds to allow them to caramelize and slightly char on the bottom. Then flip the noodles and serve immediately.
Notes
- Thai sweet soy sauce is thick and molasses-like; adjust sweetness to taste depending on brand.
- Cook noodles right before stir-frying to prevent them from becoming soggy or breaking apart.
- Use a good quality fish sauce to avoid overpowering flavor.
- Oyster sauce adds sweet and savory umami without a strong oyster taste.
- Dark soy sauce gives the noodles their characteristic deep color.
- Leftovers can be stored in an airtight container in the fridge for up to 3 or 4 days.
- For a vegetarian Pad See Ew, use vegetarian fish sauce or soy sauce and replace oyster sauce with vegetarian mushroom oyster sauce.
- Add about 2 cups of mixed vegetables such as carrots, broccoli, zucchini, bell peppers, or onions for a vegetable version.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 125 mg
