Pad Sieu Thai Rice Noodles
Dive into the irresistible flavors of Pad See Ew, a classic Thai rice noodle stir-fry that strikes the perfect balance of savory and slightly sweet. This quick and easy dish features wide rice noodles coated in a rich blend of oyster, dark, and light soy sauces, giving them their signature caramelized hue and bold umami flavor. Tender strips of chicken thigh (or your favorite protein), vibrant baby Chinese broccoli, and scrambled eggs add layers of texture and nutrition. With just 30 minutes of prep and cook time, this restaurant favorite can become your next weeknight go-to. Perfectly customizable and bursting with authentic Thai flavors, Pad See Ew is sure to satisfy your noodle cravings!
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Recipe Information
Ingredients
- 12 oz Wide rice noodles
- 8 oz Boneless chicken thigh (or protein of choice)
- 2 cloves Garlic
- 2 cups Baby Chinese broccoli or gai lan
- 2 large Eggs
- 2 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tsp White vinegar
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 0.25 tsp Ground white pepper
Instructions
Prepare the rice noodles according to the package instructions, ensuring they are soft but not mushy. Drain and set aside.
Slice the chicken thighs into thin strips and mince the garlic. Wash and chop the Chinese broccoli into bite-sized pieces, separating the stems and leaves.
In a small bowl, mix together the oyster sauce, dark soy sauce, light soy sauce, vinegar, sugar, and white pepper. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and stir-fry for 30 seconds, or until aromatic.
Add the chicken slices to the wok and stir-fry for 3–4 minutes, until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of oil to the wok, followed by the beaten eggs. Scramble the eggs for 1–2 minutes until cooked through.
Toss in the Chinese broccoli stems and stir-fry for 1–2 minutes, then add the leaves. Stir-fry for another minute until the greens are tender but still crisp.
Add the cooked chicken back into the wok, followed by the cooked rice noodles. Pour the sauce mixture over the noodles and stir-fry everything together for 2–3 minutes, ensuring the sauce evenly coats all ingredients.
Taste and adjust seasoning if needed. Serve the Pad See Ew hot and enjoy!
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.3 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 381 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1988 mg | 42% | |
*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.
