Thailand Pad See Ew (Stir-Fried Soy Sauce Noodles)
Pad see ew (stir-fried soy sauce noodles) is a classic Thai street food that has been popularized internationally due to its presence on the menus of Thai restaurants in countries around the world. The key to tasty pad see ew is in the sauce, which generally incorporates different types of soy sauce, oyster or fish sauce, vinegar, and sugar. The level of heat also is important—too high and the sauce burns, too low and the dish's distinct smoky taste doesn't develop.
Recipe Servings: 3
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 9 oz (255 g) fresh wide, flat rice noodles (sen yai) or 6 oz (170 g) dried wide rice stick noodles
- 2 Tbsp (30 ml) dark soy sauce
- 2 Tbsp (30 ml) oyster sauce
- 2 tsp (10 ml) soy sauce
- 2 tsp (10 ml) white vinegar
- 2 tsp (10 ml) sugar
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) peanut or vegetable oil
- 2 garlic cloves, minced
- 5 oz (142 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 large egg
- 4 cups (700 g) Chinese broccoli, leaves separated from stems, stems cut vertically into thin sticks
Directions
- Prepare dried noodles according to package instructions.
- Soak fresh noodles in a bowl of hot water for 2–3 minutes (do not boil noodles in a pot).
- Drain noodles.
- Whisk together dark soy sauce, oyster sauce, soy sauce, white vinegar, sugar, and water in a bowl until well incorporated.
- Place peanut or vegetable oil and garlic in a wok set over medium-high heat.
- Add chicken and Chinese broccoli stems once the garlic starts to brown.
- Stir-fry for 1 minute.
- Move Chinese broccoli and chicken to one side of wok.
- Crack egg directly into wok and scramble it. Some will stick to wok, which is desirable.
- Add noodles, Chinese broccoli leaves, and sauce to wok, folding gently to combine.
- Coat noodles evenly and cook until sauce begins to caramelize and leaves just begin to wilt.
- Remove from heat and serve immediately.
For Noodles:
For Sauce:
For Stir-Fry:
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