Pad See Ew (Thai Stir Fried Noodles)

Up close of a plate of pad see ew served on a plate.

Pad See Ew (Thai Stir Fried Noodles)

Let’s make one of the most delicious and addicting Thai street foods—Pad see ew! This popular Thai stir fried noodles is made with flat rice noodles, a sweet and salty sauce and tossed with egg and Chinese broccoli.

Course Lunch & Dinner Recipes, Main Course

Cuisine Thai

Keyword chicken pad see ew, noodles for pad see ew, pad see ew, pad see ew recipe, thai noodles, thai stir fried noodles

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 818kcal

Author Megan

Equipment

Ingredients

10 oz fresh wide flat rice noodles

Marinade

8 oz chicken thighs thinly sliced
2 tablespoon soy sauce
2 teaspoon vegetable oil

Sauce

2 tablespoon oyster sauce
2 tablespoon soy sauce
½ tablespoon dark soy sauce
1 ½ tablespoon Thai sweet soy sauce
2 teaspoon fish sauce
1 tablespoon granulated sugar
2 tablespoon water

Stir Fry

4 garlic cloves minced
2 large eggs mixed
4-5 stems Chinese broccoli gai lan, cut into 2 inch pieces

Instructions

Marinate the chicken. In a large mixing bowl, add the sliced chicken, soy sauce and vegetable oil Mix thoroughly and set aside to marinate for at least 15 minutes.
Prepare the noodles. If using fresh noodles, bring your noodles to room temperature and loosen them from the package by running them under hot water. If using dry noodles, cook your noodles according to the instructions of the packaging.
Mix the sauce. In a medium mixing bowl, mix together the oyster sauce, Thai dark soy sauce, soy sauce, dark soy sauce, fish sauce brown sugar, and water. Mix until combined and the sugar dissolves.
Cook the chicken. Heat 1 tablespoon of vegetable oil in a wok over medium high heat. When the wok is hot, add the garlic and saute for 15 seconds. Then add the chicken and cook for about 1-2 minutes until the chicken turns white.
Saute the Chinese broccoli. Next, add the Chinese broccoli stems and saute for about 1 minute. Then add the Chinese broccoli leaves and saute for another 1 minute or until wilted.
Scramble the eggs. Push everything to the side, add a tablespoon of oil and crack the eggs and scramble. Then remove everything from the wok and set aside.
Add the noodles and sauce. Toss in the noodles and spread them evenly across the pan. Char them for about 15-30 seconds and then add the sauce and toss until the noodles are evenly coated and caramelized. Lastly, add the chicken, broccoli and eggs and toss a couple times until combined. Serve immediately and enjoy!

Notes

Use fresh noodles. For this Thai stir-fried noodles recipe, using fresh noodles is recommended because it has a softer, texture, absorb the sauce better, and simply taste better. Before adding the fresh noodles to the wok, I recommend bringing the noodles to room temperature and loosening up the noodles with your fingers first to prevent excess breakage. If they are cold and stiff from the refrigerator, run them under hot tap water.
Thai Sweet Soy Sauce is a must. Thai sweet soy sauce is the secret ingredient for a sweet umami flavor that cannot be replicated by using any other sauce.
Caramelize the noodles. Lightly fry the noodles on the pan before adding the sauce and the other stir fry ingredients. A slight char on the noodles will better the flavor and elevate this Thai noodles recipe to restaurant quality!

Nutrition