Mama Noi's Chicken Pad See Ew
ID: d04ab8a8...
A classic Thai street food dish featuring stir-fried wide rice noodles, tender chicken, and crisp broccoli tossed in a savory-sweet dark soy sauce. This comforting recipe by Mama Noi shares a foolproof soaking and blanching method to ensure the noodles have the perfect chewy texture.
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🍳 Cooking Flow
Soak dry wide rice noodles in cold water for 10-15 minutes, then blanch briefly in boiling water along with the broccoli. → Stir-fry chunky chopped garlic and sliced chicken in a hot wok with oil. → Scramble the eggs in the wok, then toss in the blanched noodles. → Season with light soy sauce, dark sweet soy sauce, sugar, and white pepper. → Add the blanched broccoli back in, toss over high heat, and serve topped with vinegar-pickled chilies.
Cooking Steps
Brief Cooking Order
Soak dry wide rice noodles in cold water for 10-15 minutes, then blanch briefly in boiling water along with the broccoli. → Stir-fry chunky chopped garlic and sliced chicken in a hot wok with oil. → Scramble the eggs in the wok, then toss in the blanched noodles. → Season with light soy sauce, dark sweet soy sauce, sugar, and white pepper. → Add the blanched broccoli back in, toss over high heat, and serve topped with vinegar-pickled chilies.
Introduction
A classic Thai street food dish featuring stir-fried wide rice noodles, tender chicken, and crisp broccoli tossed in a savory-sweet dark soy sauce. This comforting recipe by Mama Noi shares a foolproof soaking and blanching method to ensure the noodles have the perfect chewy texture.
Step 1
Heat vegetable oil in a wok or large frying pan over medium-high heat.
Step 2
Add the chunky chopped garlic and stir-fry until fragrant but not burnt.
Step 3
Add the sliced chicken thigh to the wok and stir-fry until mostly cooked.
Step 4
Soak the dry rice noodles in room temperature water for 10-15 minutes, then quickly blanch them in boiling water for about 30 seconds. Drain and set aside.
Step 5
Blanch the broccoli pieces in the boiling water for 1-2 minutes until bright green and slightly tender but still crunchy. Drain and set aside.
Ingredients List
Important Notes
Soaking dried rice noodles in cold water before boiling prevents them from becoming too mushy or sticky during the stir-fry process.
Chunky chopped garlic is preferred over finely minced garlic as it prevents the garlic from burning easily and adds pleasant texture to the dish.
Pad See Ew is traditionally served with vinegar-steeped red chilies to cut through the rich, sweet, and savory flavor profiles of the sauce.
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