DinnerThaiFree to use

Pad See Ew

Name: Pad See Ew
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 oz fresh wide rice noodles; 1/2 lb boneless chicken, sliced thin; 3 tablespoons vegetable oil, divided; 3 cloves garlic, minced; 2 eggs; 3 cups Chinese broccoli or broccoli, cut in pieces; 2 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 2 teaspoons sugar; 1/4 teaspoon white pepper

ผัดซีอิ๊ว

Wide rice noodles stir-fried until slightly charred with chicken, egg, and Chinese broccoli in a sweet soy sauce.

Serves 2

Prep 15 min

Cook 10 min

Pad See Ew — Photo: Vee Satayamas, CC BY-SA 4.0, via Wikimedia Commons

Ingredients

8 oz fresh wide rice noodles
1/2 lb boneless chicken, sliced thin
3 tablespoons vegetable oil, divided
3 cloves garlic, minced
2 eggs
3 cups Chinese broccoli or broccoli, cut in pieces
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
1/4 teaspoon white pepper

Steps

Step 1. Separate the noodles by hand. Mix the dark soy, light soy, oyster sauce, sugar, and pepper.
Step 2. Heat 2 tablespoons of the oil in a wok over high heat. Cook the garlic for 10 seconds, then the chicken for 3 minutes, until cooked through and no longer pink.
Step 3. Push everything aside. Add the eggs and scramble until nearly set.
Step 4. Add the broccoli and noodles with the sauce. Toss for 3 to 4 minutes, pressing the noodles against the hot pan so they char a little. Serve hot.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.