Authentic Pad See Ew
ID: 1ec062d8...
Pad See Ew is an incredibly popular Thai street food dish made with chewy fresh wide rice noodles, Chinese broccoli, chicken, and egg, all tossed in a sweet-and-salty soy sauce with a signature smoky wok-char flavor.
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🍳 Cooking Flow
Prepare the savory sauce mixture and marinate the chicken slices. → Cut the Chinese broccoli and microwave the fresh wide noodles in short intervals to soften and separate them. → Sear the chicken on high heat until browned and cooked through, then remove and set aside. → Sauté garlic, scramble the egg, and stir-fry the broccoli, then add the noodles, sugar, and sauce. → Let the noodles toast undisturbed on high heat to develop a smoky char, then toss in the chicken and serve.
Cooking Steps
Brief Cooking Order
Prepare the savory sauce mixture and marinate the chicken slices. → Cut the Chinese broccoli and microwave the fresh wide noodles in short intervals to soften and separate them. → Sear the chicken on high heat until browned and cooked through, then remove and set aside. → Sauté garlic, scramble the egg, and stir-fry the broccoli, then add the noodles, sugar, and sauce. → Let the noodles toast undisturbed on high heat to develop a smoky char, then toss in the chicken and serve.
Introduction
Pad See Ew is an incredibly popular Thai street food dish made with chewy fresh wide rice noodles, Chinese broccoli, chicken, and egg, all tossed in a sweet-and-salty soy sauce with a signature smoky wok-char flavor.
Step 1
Make the sauce by combining oyster sauce, soy sauce, fish sauce, Thai black soy sauce, and Golden Mountain sauce in a small bowl, then whisking until well combined.
Step 2
Marinate the chicken: combine the sliced chicken breast with soy sauce, sugar, water (if meat is lean), and oil in a bowl. Mix thoroughly and set aside.
Step 3
Prep the Chinese broccoli: remove the small side branches, thinly slice the thick stems diagonally, and roughly chop the thinner stems and leaves.
Step 4
Prepare the fresh wide rice noodles: if they are in a cold, hard block from the store, gently separate them into big chunks. Place on a microwave-safe plate and microwave at 70% power for 1-minute intervals (for 3-4 minutes total), separating the layers in between, until the noodles are hot, soft, and easily separable into individual strands.
Step 5
Cook the protein: heat a wok or heavy-bottomed skillet over high heat. Add a tablespoon of oil and sear the marinated chicken without moving it for about a minute to brown. Toss and stir-fry until fully cooked, then transfer the chicken to a bowl and set aside.
Ingredients List
Important Notes
Always cook Pad See Ew one serving at a time. Crowding the pan traps excess moisture, which steams the fresh rice noodles, making them mushy and preventing proper wok-charring.
Use a well-seasoned carbon steel wok, cast iron pan, or a reliable non-stick skillet. Do not use stainless steel, as the starch-heavy fresh noodles will stick and tear apart.
When adding the cooked chicken back to the noodles, leave behind the pooled juices in the bowl. Excess liquid will ruin the dry, charred texture of the noodles.
Chili vinegar (chilies steeped in white vinegar) is the classic condiment for this dish; its acidity perfectly cuts through the rich, sweet-and-salty flavors.
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