Pad See Ew
Transport your taste buds straight to Thailand with this irresistible Pad See Ew recipe, a classic stir-fried noodle dish brimming with bold, savory flavors. Featuring tender wide rice noodles, succulent chicken, and crisp Chinese broccoli, this dish is perfectly balanced with a rich trio of soy sauce, dark soy sauce, and oyster sauce for a signature caramelized sweetness. A scrambled egg adds luscious texture, while a touch of white pepper provides a subtle kick. Cooked in a sizzling hot wok to achieve a smoky char, Pad See Ew is quick to prepare in just 30 minutes and makes two deeply satisfying portions. Perfect for those craving authentic Thai street food from the comfort of home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Wide rice noodles (fresh or dried)
- 200 grams Chicken breast, thinly sliced
- 100 grams Chinese broccoli (Gai Lan), chopped
- 1 whole Large egg
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon White vinegar
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 0.25 teaspoon Ground white pepper
Instructions
If using dried rice noodles, soak them in warm water for about 30 minutes or until pliable, then drain. If using fresh noodles, separate them gently and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, white vinegar, and sugar until the sugar dissolves. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and stir-fry for about 10 seconds until fragrant.
Add the sliced chicken breast to the wok and stir-fry for 2-3 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the Chinese broccoli and stir-fry for 2 minutes until the stems are tender-crisp.
Push the broccoli to the side and crack the egg into the empty side of the wok. Let it cook for about 30 seconds, then scramble it gently with a spatula until just set.
Add the prepared noodles to the wok, followed by the cooked chicken and the sauce mixture. Toss everything together thoroughly to coat the noodles and other ingredients in the sauce.
Increase the heat to high and let the noodles sit for about 30 seconds before tossing again. This allows the noodles to slightly char and develop a smoky flavor.
Sprinkle the ground white pepper over the noodles and give everything a final toss to ensure everything is well-mixed.
Serve immediately hot, garnished with additional soy sauce or chili flakes on the side if desired.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 1.3 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
