Pad See Ew Noodles is made with Thai rice noodles with chicken, Chinese broccoli, and a sweet and savory sauce. This homemade recipe rivals your favorite Thai restaurant!
This Pad See Ew recipe serves six and costs about $15.55 to make. That’s just $2.60 per serving. This is far cheaper than any Thai takeout!
Pad See Ew Noodles
There is a tiny hole in the wall Thai restaurant right by my parents’ house that I love to get takeout from. These are my favorite kinds of restaurants. However, unfortunately, I cannot eat takeout food every day. (gross!) Enter this Pad See Ew Recipe.
This a popular Thailand street food dish. Why wouldn’t it be popular? I get it. Pad See Ew is a delicious meal. You can now make this popular dish at home and not have to get takeout!
The dish comes together pretty quickly, and it is very family-friendly because it is not overly spicy. This dish is made with wide rice noodles covered in a savory homemade sauce that is just the right salty flavor with a slightly sweet taste.
The rich sauce covering the broccoli and the noodles make the perfect comfort meal any night of the week.
What does pad see ew taste like?
Pad See Ew, which translates to “stir-fried soy sauce noodles,” is a popular Thai street dish. It is made by cooking extra thick rice noodles and then covering the noodles in a delicious sauce. The sauce is rich in savory flavor with a slightly sweet taste.
What is pad see ew made from?
It’s made with rice noodles, eggs, chicken, and broccoli. The sauce is key in this recipe, consisting of oyster sauce, soy sauce, brown sugar, dark corn syrup, fish sauce, and white vinegar.
What is the difference between Pad Thai and Pad See Ew?
Pad Thai is known for having a more spicy and nuttier taste than Pad See Ew. Pad See Ew, while having similar ingredients, does have a sweeter tasting sauce.
How to make Pad See Ew:
STEP ONE: First, in a large bowl, add chicken pieces and coat them in baking soda. Then cover and let the chicken sit at room temperature for fifteen minutes.
STEP TWO: Next, make the noodles. Then coat them with one Tablespoon of vegetable oil after placing them back into the bowl once you have drained the water.
STEP THREE: Cook the chicken and the beaten eggs. Place the chicken and egg mixture in another bowl. Then cook the broccoli and add it to the chicken and egg mixture.
STEP FOUR: Next, cook the sauce and noodles in groups before adding them to the chicken and egg mixture.
STEP FIVE: Finally, on the last set of noodles and sauce, add all ingredients to the pan and cook for an additional two-three minutes.
How much will this Pad See Ew Noodles recipe cost to make:
RECIPE COST: $15.55
PER SERVING COST: $2.60
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 ½ pounds chicken breasts – $2.99
- 1 ½ teaspoons baking soda – $0.02
- 12 ounces rice noodles – $2.73
- 3 ½ Tablespoons vegetable oil – $0.10
- 4 large garlic cloves – $0.02
- 4 large eggs – $0.40
- 3 Tablespoons brown sugar – $0.09
- ⅓ cup oyster sauce – $3.09
- 2 ½ Tablespoons soy sauce – $0.01
- 1 ½ Tablespoon white vinegar – $0.02
- 2 teaspoons dark corn syrup – $0.06
- 1 ½ teaspoons fish sauce – $0.29
- 14 ounces broccoli – $5.46
More Main Dish recipes:
- Easy Cilantro Thai Chicken
- Slow Cooker Thai Chicken Soup
- Chicken Chow Mein
- Hawaiian Fried Rice
- Edamame Stir-Fry
- Healthier Orange Chicken
- Sheet Pan Stir-Fried Chicken
- Grilled Game Hens with Asian BBQ Sauce
- Beef Negimaki
- Healthier General Tso’s Chicken
- Sichuan-Style Orange Beef
- Grilled Teriyaki Chicken
Chicken Pad See Ew
FOR THE STIR-FRY:
- 1 ½ pounds boneless skinless chicken breasts, sliced into 1/4-inch thick slices
- 1 ½ teaspoons baking soda
- 12 ounces rice noodles ¼-inch wide
- 3 ½ Tablespoons vegetable oil divided
- 4 large garlic cloves minced
- 4 large eggs beaten
- 3 Tablespoons packed brown sugar
- ⅓ cup oyster sauce
- 2 ½ Tablespoons soy sauce
- 1 ½ Tablespoons white vinegar
- 2 teaspoons dark corn syrup
- 1 ½ teaspoons fish sauce
- 14 ounces Chinese broccoli or broccolini florets cut into 1-inch pieces, stalks cut on the bias into 1/2-inch pieces (7 cups)
- In a large bowl add chicken pieces and coat it in baking soda. Cover and let the chicken sit at room temperature for 15 minutes. Then, rinse the chicken and pat it dry with paper towels.
- While the chicken sits at room temperature, In another large bowl add noodles and pour 9 cups of boiling water over the noodles. Let the noodles soak until just tender, about 8-9 minutes, stirring occasionally. Drain the noodles and rinse with water. Place the noodles back into the bowl and coat the noodles with 1 Tablespoon of vegetable oil.
- In a measuring cup or small bowl whisk together brown sugar, oyster sauce, soy sauce, vinegar, corn syrup, and fish sauce; set aside.
- In a deep, wide, nonstick pan over medium-high heat, heat ½ Tablespoon of oil and garlic. Saute, stirring constantly, until garlic is fragrant and brown in color, about 2 minutes.
- Add chicken and 3 Tablespoons of the sauce and cook until chicken is browned about 3 minutes. Then flip chicken and cook another 3 minutes until the second side is browned.
- Pour beaten eggs into chicken and stir constantly while egg cooks, about 2-3 minutes. Transfer chicken and egg mixture to a large bowl.
- Add 1 Tablespoon vegetable oil to pan and heat for 1 minute. Add in broccoli and 2 Tablespoons of sauce. Saute while stirring constantly for 2-3 minutes, or until broccoli is crisp and browned on some parts. Transfer broccoli to the bowl with chicken and eggs.
- Add 1 T oil to pan and heat for 1 minute. Add in half ⅓ of noodles and 2 Tablespoons of sauce, and cook, stirring frequently, until noodles are heated through and browned on some parts, about 2 minutes. Transfer noodles to bowl with chicken, eggs, and broccoli, and repeat 2 more times with remaining noodles and sauce. On the last addition of noodles and sauce, also add in the bowl with the chicken, eggs, broccoli, and noodles. Cook for 2-3 minutes, or until everything is heated through. Serve immediately.
- Chinese broccoli might be hard to find. In its place, you can use broccolini.
- Leftovers can be kept in an airtight container in the fridge for up to 2-3 days.