Pad Si Iew
Embark on a culinary journey with Pad Si Iew, a beloved Thai street food favorite that’s bursting with bold flavors and irresistible textures. This quick and easy stir-fry features silky wide rice noodles coated in a savory trio of dark soy, light soy, and oyster sauce, creating a perfectly balanced umami-packed dish. Tender slices of chicken (or tofu for a vegetarian twist), crisp Chinese broccoli, and scrambled egg add layers of flavor and texture to every bite, while a touch of ground white pepper brings a hint of warmth. Ready in just 30 minutes, this dish is perfect for busy weeknights or laid-back dinners. Serve it hot and customize with lime wedges or chili flakes for a pop of zest or heat.
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Recipe Information
Ingredients
- 300 grams wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 200 grams chicken thigh or breast, thinly sliced (or use tofu for vegetarian)
- 150 grams Chinese broccoli (gai lan), chopped into 2-inch pieces
- 1 egg
- 2 tablespoons dark soy sauce
- 1.5 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 0.25 teaspoon ground white pepper
Instructions
Prepare the wide rice noodles by soaking them in warm water for 10 minutes if using dried noodles. If using fresh rice noodles, gently separate them and set aside.
In a small bowl, mix the dark soy sauce, light soy sauce, oyster sauce, sugar, and ground white pepper. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the sliced chicken (or tofu) to the wok and cook for 4-5 minutes, stirring constantly, until fully cooked. Remove the chicken and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil, followed by the chopped Chinese broccoli. Stir-fry for 2-3 minutes until tender but still crisp.
Push the broccoli to the side of the wok and crack the egg into the empty space. Scramble the egg quickly until fully cooked, then mix it with the broccoli.
Increase the heat to high and add the prepared noodles to the wok. Pour the sauce mixture over the noodles and toss everything together for about 2-3 minutes, ensuring the noodles are evenly coated with the sauce.
Return the cooked chicken (or tofu) to the wok and toss to combine all the ingredients. Stir-fry for another 1-2 minutes, allowing the flavors to meld together.
Remove from heat and serve the Pad Si Iew hot, garnished with lime wedges or chili flakes if desired.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.3 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1236 mg | 26% | |
*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.
