Can I use thinner rice noodles for Pad See Ew?
While you can, the wide flat rice noodles are traditional and contribute significantly to the dish's texture and ability to hold the sauce. Thinner noodles might clump together more easily.
DINNER
Thai Pan-Fried Noodles with Chicken and Broccoli (Pad See Ew)
This classic Thai street food dish features wide rice noodles stir-fried with tender chicken, crisp broccoli, and a savory-sweet sauce. It's a quick and satisfying meal perfect for a weeknight dinner.
HOW TO MAKE IT
Let's cook.
01
Prepare the sauce by whisking together the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. Set aside.
02
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
03
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
04
Push the broccoli to one side of the wok, then pour the beaten eggs into the empty space. Scramble the eggs for 1-2 minutes until cooked, then break them into smaller pieces and mix with the broccoli.
05
Add the wide rice noodles to the wok along with the cooked chicken. Pour the prepared sauce over the noodles and ingredients. Toss everything together gently but thoroughly for 2-3 minutes, ensuring the noodles are evenly coated and heated through.
06
Serve immediately and enjoy your homemade Pad See Ew.
About This Recipe
This classic Thai street food dish features wide rice noodles stir-fried with tender chicken, crisp broccoli, and a savory-sweet sauce. It's a quick and satisfying meal perfect for a weeknight dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can marinate the chicken in a little soy sauce and white pepper for 15 minutes before cooking. If using dried noodles, ensure they are properly rehydrated to prevent them from breaking during stir-frying. A very hot wok is key for that authentic 'wok hei' flavor.
Easy Substitutions
Beef or shrimp can be used instead of chicken. Chinese broccoli (gai lan) is traditionally used in Pad See Ew, but regular broccoli works well. For a vegetarian version, use firm tofu and vegetarian oyster sauce.
Storage & Reheating
Store leftover Pad See Ew in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a skillet over medium heat, adding a splash of water if the noodles seem dry.
Serving Suggestions
Serve hot as a complete meal. A sprinkle of white pepper or a side of chili flakes in vinegar can be added for those who enjoy a little heat. A fresh lime wedge can also brighten the flavors.
Common Mistakes
Overcooking the noodles: This makes them mushy and prone to breaking. Ensure they are al dente before stir-frying. Not heating the wok enough: A hot wok is crucial for proper stir-frying and preventing sticking. Overcrowding the wok: Cook in batches if your wok isn't large enough to ensure even cooking and browning. Using regular soy sauce instead of dark soy sauce: This will result in a dish lacking the signature color and depth of flavor.
Frequently Asked Questions
What is the difference between dark soy sauce and regular soy sauce?
Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce, primarily used for coloring and adding a subtle sweetness rather than saltiness. Regular soy sauce is lighter and saltier.
Can I make this dish vegetarian?
Yes, substitute chicken with firm tofu and use a vegetarian oyster sauce. You can also add other vegetables like carrots or bell peppers.
MORE TO KNOW
The key to a great Pad See Ew is the wide rice noodles. Fresh noodles are preferred for their chewy texture and ability to absorb the sauce. If using dried noodles, follow the package instructions carefully for rehydration; they should be pliable but not mushy. Overcooking the noodles can lead to a sticky, clumpy dish. The dark soy sauce not only adds a beautiful rich color but also a distinct savory depth that is characteristic of this dish. Don't confuse it with regular soy sauce, as it's thicker and less salty.
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