Pad See Ew
Silky wide rice noodles pick up caramelized edges in a hot wok, balanced with tender chicken, crisp-tender Chinese broccoli, soft egg, and a sweet-salty sauce. This popular Thai noodle dish comes together quickly once all the ingredients are ready beside the stove.
Use fresh rice noodles when available, or soak dried wide rice noodles until just pliable before stir-frying. A large skillet works if you do not have a wok; cook in batches so the noodles sear rather than steam, and keep the sauce measured before you begin.
Serve Pad See Ew hot with lime wedges, chili flakes, or extra ground white pepper. It makes a satisfying weeknight lunch or dinner and is best eaten immediately, though leftovers can be refrigerated for up to 3 days and reheated in a hot skillet.
How to Make It
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1
Whisk the light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until the sugar dissolves.
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2
Separate the stems and leaves of the Chinese broccoli if the stems are thick. Cut the chicken into thin strips, mince the garlic, and beat the eggs.
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3
Heat a large wok or skillet over high heat. Add 1 tablespoon of the oil, then stir-fry the chicken for 3 to 4 minutes, until cooked through. Transfer it to a plate.
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4
Add the remaining oil and the garlic to the wok. Stir-fry for 20 seconds, then add the Chinese broccoli stems and cook for 1 minute. Add the leaves and cook until just wilted.
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5
Push the vegetables to one side of the wok. Pour the eggs into the open space and stir gently until softly set, then fold them through the vegetables.
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6
Add the rice noodles and pour the sauce over them. Toss gently with tongs for 2 to 3 minutes, until the noodles are hot and evenly coated. Return the chicken to the wok and toss until heated through.
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7
Season with the white pepper, divide among bowls, and serve immediately with lime wedges and red pepper flakes.
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