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This beloved Thai street food classic features wide, chewy rice noodles stir-fried with tender chicken and crisp Chinese broccoli in a savory, slightly sweet soy sauce. A satisfying and flavorful one-pan meal that comes together in under 30 minutes.
Prepare Ingredients (Mise en Place)
Cook Chicken and Aromatics
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This beloved Thai street food classic features wide, chewy rice noodles stir-fried with tender chicken and crisp Chinese broccoli in a savory, slightly sweet soy sauce. A satisfying and flavorful one-pan meal that comes together in under 30 minutes.
This thai recipe takes 30 minutes to prepare and yields 4 servings. At 457.58 calories per serving with 25.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Eggs and Gai Lan Stems
Combine Noodles and Sauce
Finish and Serve
Substitute chicken with thinly sliced beef (flank steak), pork loin, shrimp, or pressed firm tofu for a vegetarian option.
If you can't find Gai Lan, broccolini is the best substitute. You can also use regular broccoli florets, bok choy, or sliced carrots.
For a spicy kick, add 1-2 finely chopped Thai bird's eye chilies along with the garlic in step 2.
For a deeper flavor, add 1 teaspoon of fermented soybean paste (taucu) to the sauce mixture.
Chicken and eggs provide high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Gai Lan (Chinese broccoli) is packed with Vitamin K for bone health, Vitamin C for immune support, and Vitamin A for vision.
The carbohydrates from the rice noodles are easily digestible, providing a quick source of energy for your body and brain.
Fresh, wide rice noodles (Sen Yai) are the most authentic and provide the best chewy texture. If you can't find them, dried wide rice noodles are a good alternative. Just be sure to soak them according to package directions until they are pliable but not mushy.
To prevent clumping, make sure your noodles are fully drained and at room temperature before adding them to the wok. You can also toss them with a teaspoon of oil after draining. If they clump in the wok, add the sauce and gently use your spatula to separate them as they heat up.
Gai Lan is Chinese broccoli. It has thick stems and leafy greens with a slightly bitter, earthy flavor that balances the sweet and savory sauce. The best substitute is broccolini. You can also use regular broccoli florets and leaves, or even bok choy.
Yes. For a vegetarian version, replace the chicken with pressed firm tofu or fried tofu puffs. For a vegan version, also substitute the oyster sauce with a vegan mushroom-based stir-fry sauce and omit the eggs.
The main differences are the noodles and the sauce. Pad See Ew uses wide, flat rice noodles and a savory, sweet soy-based sauce. Pad Thai uses thinner rice noodles and a sauce that is typically sweet, sour, and tangy from tamarind, fish sauce, and lime.
It can be part of a balanced diet. It offers protein from chicken and eggs, and vitamins from the gai lan. However, it is typically high in sodium due to the soy sauces and can be high in calories from the oil and noodles. Enjoy it in moderation.
A typical serving of this Chicken Pad See Ew contains approximately 550-650 calories, depending on the exact amounts of oil, sugar, and noodles used.