Pad See Ew (Thai Stir-Fried Wide Rice Noodles with Chicken and Chinese Broccoli)

Name: Pad See Ew (Thai Stir-Fried Wide Rice Noodles with Chicken and Chinese Broccoli)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 6 oz (170 g) boneless, skinless chicken thighs, sliced across the grain into thin bite-size strips, about ¼ inch (6 mm) thick; 1 tsp (5 ml) light (regular) soy sauce; 1 tsp (3 g) cornstarch; ¼ tsp (½ g) ground white pepper; 1½ tbsp (22 ml) dark soy sauce; 1 tbsp (15 ml) light (regular) soy sauce; 1½ tbsp (25 ml) oyster sauce; 1½ tsp (6 g) granulated sugar; 2 tbsp (30 ml) water; 12 oz (340 g) fresh wide rice noodles (sen yai), at room temperature, separated into individual strands (see step 1); 6 oz (170 g) Chinese broccoli (gai lan), stems cut on the diagonal into ½-inch (1 cm) slices, leaves cut into 2-inch (5 cm) pieces, kept separate; 3 cloves (12 g) garlic, finely minced; 2 whole (100 g) large eggs, cracked into a small bowl, not beaten; 3 tbsp (45 ml) neutral high-heat oil (such as canola or peanut), divided into 1 tbsp (15 ml) portions

From the MyKitchenBank Kitchen

Chewy wide rice noodles are seared in a hot pan until lightly charred, then tossed with tender chicken, crisp Chinese broccoli, scrambled egg, and a glossy sauce of dark and light soy, oyster sauce, and a touch of sugar. It's a smoky, savory-sweet noodle dish that comes together in about 15 minutes once you're prepped.

Prep: 20 min
Cook: 12 min
Wait: 15 min
Total: 47 min
Makes: 2 generous main-course servings

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Ingredients

2 servings

For the chicken
6 oz (170 g) boneless, skinless chicken thighs, sliced across the grain into thin bite-size strips, about ¼ inch (6 mm) thick
1 tsp (5 ml) light (regular) soy sauce
1 tsp (3 g) cornstarch
¼ tsp (0.5 g) ground white pepper
For the sauce
1½ tbsp (22 ml) dark soy sauce
1 tbsp (15 ml) light (regular) soy sauce
1½ tbsp (25 ml) oyster sauce
1½ tsp (6 g) granulated sugar
2 tbsp (30 ml) water
For the stir-fry
12 oz (340 g) fresh wide rice noodles (sen yai), at room temperature, separated into individual strands (see step 1)
6 oz (170 g) Chinese broccoli (gai lan), stems cut on the diagonal into ½-inch (1 cm) slices, leaves cut into 2-inch (5 cm) pieces, kept separate
3 cloves (12 g) garlic, finely minced
2 whole (100 g) large eggs, cracked into a small bowl, not beaten
3 tbsp (45 ml) neutral high-heat oil (such as canola or peanut), divided into 1 tbsp (15 ml) portions

Equipment (6)

12-inch (30 cm) wok, carbon steel pan, or cast iron skillet
Large spatula or wok spatula
Medium bowl for marinating chicken
Small bowl for mixing sauce
Cutting board and sharp knife
Heatproof bowl or large plate for resting cooked components

Steps

Before you start

Fresh wide rice noodles (sen yai) are best. If yours are refrigerated and stiff, loosen them as directed in step 1 before cooking. If you only have dried wide rice noodles, see the substitutions.
Prep everything before you turn on the heat. This dish cooks in minutes and can't wait while you chop.
Use a large 12-inch (30 cm) carbon steel pan, cast iron pan, or wok, and cook in the full amount of heat your stove can give. Don't double the recipe in one pan, or the noodles will steam instead of char.
Chicken marinates for 15 minutes, so start with the marinade first.

1
Loosen the noodles
- If your fresh noodles are folded or refrigerated and stiff, let them sit at room temperature for 20 minutes, then microwave in a covered bowl for 30–45 seconds until warm and pliable.
- Gently peel apart the strands with your fingers, working slowly so they don't tear.
- Set aside.
- Cut the sheet into 1-inch (2.5 cm) wide strips if they're sold as an uncut sheet.
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Ready when: Noodles are soft, warm, and separate into single strands without breaking.
Tip: Never pull cold noodles apart; they tear. Warm them first.
2
Marinate the chicken
- In a medium bowl, combine the sliced chicken, 1 tsp light soy sauce, cornstarch, and white pepper.
- Stir with your hand until every piece is lightly coated.
- Let it sit at room temperature for 15 minutes.
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Ready when: Chicken looks evenly coated with no dry cornstarch patches.
3
Mix the sauce
- While the chicken marinates, stir together the dark soy sauce, 1 tbsp light soy sauce, oyster sauce, sugar, and water in a small bowl until the sugar dissolves.
- Prep the Chinese broccoli and garlic, and crack the eggs into a small bowl.
- Keep everything within arm's reach of the stove.
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Ready when: Sugar is fully dissolved and the sauce looks uniformly dark brown.
Tip: Dark soy is thick and much less salty than light soy; it provides color and a molasses-like sweetness, so don't swap the two.
4
Sear the chicken
- Heat a 12-inch (30 cm) wok or heavy skillet over high heat for 1–2 minutes until it just begins to smoke.
- Add 1 tbsp oil and swirl to coat.
- Add the chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for 1–2 minutes more.
- Transfer to a plate.
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Ready when: Chicken is opaque with golden edges and reaches 165°F (74°C) in the thickest piece.
Tip: Wipe out any burnt bits with a paper towel before the next step if the pan looks scorched.
5
Cook garlic and broccoli stems
- Return the pan to high heat and add 1 tbsp oil.
- Add the garlic and stir for 10 seconds until fragrant, then add the Chinese broccoli stems.
- Stir-fry for 1 minute until bright green and just starting to soften.
- Add the leaves and cook 30 seconds until wilted.
- Move everything to the plate with the chicken.
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Ready when: Stems are bright green and crisp-tender; leaves are wilted. Garlic is pale gold, not brown.
Tip: Garlic burns in seconds at this heat. Add the broccoli immediately after it becomes fragrant.
6
Char the noodles
- Add the remaining 1 tbsp oil to the hot pan.
- Add the noodles in a single layer and pour the sauce evenly over them.
- Let them sit undisturbed for 45–60 seconds, then gently toss and fold with a wide spatula.
- Repeat once or twice, letting the noodles rest against the pan between folds, for about 2 minutes total.
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Ready when: Noodles are glossy, evenly dark brown, with some charred spots and a smoky aroma.
Tip: Fold rather than stir vigorously, since fresh noodles break easily. If they stick, add 1 tsp water.
7
Scramble the egg
- Push the noodles to one side of the pan.
- Add the eggs to the cleared space and break the yolks with your spatula.
- Let them set for about 20 seconds, then scramble into small curds, about 30 seconds more.
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Ready when: Egg is set into soft, small curds with no liquid remaining.
Tip: If the pan is dry, add a few drops of oil beneath the egg to prevent sticking.
8
Combine and finish
- Return the chicken and broccoli to the pan.
- Toss everything together for 30–60 seconds until heated through and the sauce coats every ingredient.
- Taste and add a pinch of sugar or a splash of light soy if needed.
- Serve immediately on warm plates.
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Ready when: Everything is hot and evenly coated in glossy sauce; chicken is 165°F (74°C).
Tip: Pad see ew is best eaten right away, while the noodles are still soft and chewy.

Good to know

Tips

High heat is the key to the signature smoky char (wok hei). Let the pan get very hot and don't crowd it.
Cook one batch at a time. Doubling the recipe in one pan steams the noodles and makes them gummy.
Dark soy sauce gives color and slight sweetness; light soy gives saltiness. Use both for balance.
Serve with Thai table condiments: sugar, chili flakes, and chilies in vinegar (prik nam som) to adjust to taste.

Make ahead

"Slice and marinate the chicken, mix the sauce, and cut the Chinese broccoli up to 1 day ahead; store each covered in the fridge. Cook the noodles fresh just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended, since the noodles turn brittle. Reheat in a skillet over medium heat with a splash of water for 2–3 minutes, stirring gently, or microwave covered in 30-second bursts until steaming hot."

Substitutions

fresh wide rice noodles (sen yai) → dried wide rice noodles (about 5 oz / 140 g). Soak in warm water for 20–30 minutes until pliable but still firm, drain well, and toss with 1 tsp oil before stir-frying.
Chinese broccoli (gai lan) → broccolini. Cut into 2-inch (5 cm) pieces; cook the stems about 1 minute longer before adding the noodles.
oyster sauce → vegetarian mushroom stir-fry sauce. Gives a similar savory depth for a shellfish-free version.
boneless, skinless chicken thighs → pork loin or firm tofu. Slice pork thinly and cook to 145°F (63°C); press and cube tofu and sear until golden.