Description
A quick and flavorful Thai stir-fried noodle dish featuring wide rice noodles, chicken, Chinese broccoli, and a rich, savory-sweet Pad See Ew sauce. Ready in just 15 minutes, it's perfect for a satisfying weeknight dinner.
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 Sauce: In a small bowl, combine 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 minced garlic, and ½ teaspoon sugar. Mix well and set aside.
- Cook Noodles: Boil the dried wide rice noodles for about 4 minutes, 1 to 2 minutes less than package directions, to keep them firm. Immediately rinse with cold water and drain thoroughly to avoid sogginess.
- Stir Fry Protein: Heat 1 tablespoon avocado oil in a large pan or wok over medium-high heat. Add the chicken or your choice of protein and stir fry until it is nearly cooked through.
- Scramble Eggs: Push the cooked protein to one side of the pan. Crack the eggs into the empty side and scramble them until just cooked.
- Add Vegetables and Noodles: Add the Chinese broccoli, drained noodles, the prepared pad see ew sauce, and the remaining 2 tablespoons of avocado oil to the pan. Increase the heat to high and stir-fry quickly, coating the noodles evenly and allowing the sauce to be absorbed. If needed, add 1 tablespoon of water to help the noodles cook evenly.
- Caramelize Noodles: For authentic flavor, let the noodles sit without tossing for 15 to 30 seconds so they can caramelize and develop a slight char on the bottom. Then flip and stir once before serving immediately.
Notes
- Use Thai sweet soy sauce for authentic flavor; adjust sweetness to taste as brands vary.
- Cook noodles just before stir frying to prevent sogginess.
- Fish sauce adds umami but choose a mild brand if preferred.
- Oyster sauce provides a sweet and savory taste, not strong oyster flavor.
- Dark soy sauce gives the iconic dark color to the dish.
- Leftover pad see ew can be stored in an airtight container in the fridge for up to 4 days.
- For vegetarian version, substitute fish sauce with vegetarian fish sauce or soy sauce and oyster sauce with vegetarian mushroom oyster sauce. Add about 2 cups mixed vegetables like carrots, bell peppers, broccoli, zucchini, and onions.
- Avoid tossing noodles too much during caramelization to achieve restaurant-style char.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg
