Thai
Pad See Ew
Wide rice noodles are tossed in a hot skillet with chicken, Chinese broccoli, and scrambled egg in a salty-sweet soy sauce. The chicken is cooked through before it goes back into the noodles.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Soaking the noodles first keeps them from breaking in the skillet.
- A dark soy sauce stains the noodles without making them only salty.
- Chicken thighs stay juicier than breast in a fast stir-fry.
- Cooking the egg in the same pan gives the noodles a soft coating.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Soak the rice noodles in warm water until pliable, about 20 minutes, then drain. Stir together the oyster sauce, soy sauce, dark soy sauce, brown sugar, white pepper, and water.
- 2
Pat the chicken dry. Do not rinse it. Heat 1 tbsp oil in a large skillet over medium-high heat.
- 3
Cook the chicken in a single layer until browned and the thickest pieces reach 165°F, about 4 to 5 minutes. Move it to a plate.
- 4
Add the remaining oil. Pour in the eggs and scramble them until just set, then push them to the side.
- 5
Add the garlic and broccoli stems and stir-fry 1 minute. Add the leaves and cook until bright green, about 1 minute more.
- 6
Add the noodles and the sauce. Toss over high heat until the noodles are coated and hot, about 2 minutes.
- 7
Return the chicken and any juices and toss until everything is steaming and the chicken is still at 165°F. Serve immediately.
Pro tips
- If the noodles clump, splash in a teaspoon of water and keep tossing.
- A wide skillet works if you do not have a wok. Cook in two batches if it crowds.
- Chinese broccoli stems need a head start before the leaves.
Easy substitutions
- chicken thighs
- boneless chicken breast, still cooked to 165°F
- Chinese broccoli
- broccolini
- dark soy sauce
- 1 extra tsp soy sauce plus 1/2 tsp molasses
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Stir-fry in a hot skillet with a splash of water until the chicken is hot and at least 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 552
- Protein
- 34 g
- Carbs
- 68 g
- Fat
- 16 g
- Fiber
- 3 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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