Pad See Ew is Thai rice noodles with chicken, Chinese broccoli, and a sweet and savory sauce. This homemade recipe rivals your favorite Thai restaurant!
Course Main Course
Cuisine Thai
Keyword broccoli, chicken, rice noodles
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 6people
Calories 555kcal
Cost $15.55
Equipment
mixing bowls
deep, wide nonstick pan
wooden spoon
Ingredients
FOR THE STIR-FRY:
1 ½poundsbonelessskinless chicken breasts, sliced into 1/4-inch thick slices
1 ½teaspoonsbaking soda
12ouncesrice noodles¼-inch wide
3 ½Tablespoonsvegetable oildivided
4largegarlic clovesminced
4largeeggsbeaten
SAUCE:
3Tablespoonspacked brown sugar
⅓cupoyster sauce
2 ½Tablespoonssoy sauce
1 ½Tablespoonswhite vinegar
2teaspoonsdark corn syrup
1 ½teaspoonsfish sauce
14ouncesChinese broccoli or broccoliniflorets 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.
PREP NOODLES:
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.
MAKE SAUCE:
In a measuring cup or small bowl whisk together brown sugar, oyster sauce, soy sauce, vinegar, corn syrup, and fish sauce; set aside.
COOK STIR-FRY:
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.
Notes
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.