Chicken Pad See Ew
ID: 65502fc8...
A beloved Thai street food classic featuring wide, flat rice noodles, tender chicken, and crisp broccoli stir-fried in a rich, sweet, and savory soy-based sauce with a perfect hint of wok char.
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🍳 Cooking Flow
Cut and separate the fresh rice sheets into wide noodle strips. → Quickly steam the broccoli in the microwave and prepare the savory-sweet soy sauce mixture. → Sear the minced garlic and thinly sliced chicken in a smoking hot wok. → Push chicken aside, add whisked eggs, and coat the noodles directly in the wet egg to prevent sticking. → Add broccoli and the sauce, stir-frying quickly on high heat to caramelize, then finish with white pepper.
Cooking Steps
Brief Cooking Order
Cut and separate the fresh rice sheets into wide noodle strips. → Quickly steam the broccoli in the microwave and prepare the savory-sweet soy sauce mixture. → Sear the minced garlic and thinly sliced chicken in a smoking hot wok. → Push chicken aside, add whisked eggs, and coat the noodles directly in the wet egg to prevent sticking. → Add broccoli and the sauce, stir-frying quickly on high heat to caramelize, then finish with white pepper.
Introduction
A beloved Thai street food classic featuring wide, flat rice noodles, tender chicken, and crisp broccoli stir-fried in a rich, sweet, and savory soy-based sauce with a perfect hint of wok char.
Step 1
Prepare the fresh rice noodles by squaring off the sheet, cutting them into 1-inch wide strips, and gently separating them.
Step 2
Place broccoli florets in a bowl with 1 tablespoon of water, cover tightly with plastic wrap, and microwave on high for 2 minutes to steam. Drain any excess liquid completely.
Step 3
Mince the garlic cloves. Slice the chicken breast thinly against the grain into small, bite-sized tiles.
Step 4
Combine Chinese sweet soy sauce, oyster sauce, fish sauce, and sugar in a small bowl to make the Pad See Ew sauce.
Step 5
Heat 3 tablespoons of vegetable oil in a wok on high heat until wisps of white smoke appear. Swirl the oil to coat the entire wok, dumping out any excess if necessary.
Ingredients List
Important Notes
Keep fresh rice noodles at room temperature in their package for up to 2 days; do not refrigerate as they will harden and crystallize. If refrigerated, microwave them for 30 seconds to make them pliable before cooking.
Always pull plastic wrap off the steamed broccoli bowl starting from the side furthest from you to avoid getting burned by the escaping steam.
Thoroughly drain the steamed broccoli before stir-frying, as excess water will cause dangerous hot oil splattering and make the dish soggy.
Cradling the fresh noodles directly in wet scrambled eggs creates a protective coating that prevents the noodles from sticking to the pan or clumping together, reducing the amount of oil needed.
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