Chicken Pad See Ew
Wide, chewy rice noodles stir-fried in a hot wok with tender sliced chicken, Chinese broccoli, and egg, all coated in a sweet-and-savory dark soy sauce blend. This Thai street-food classic comes together in minutes once you've prepped your ingredients.
For 4 servings
- prep
Prepare the sauce and ingredients.
1.In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Stir until sugar dissolves.2.If using dried noodles, soak in warm water until pliable but not fully soft (about 30 min), then drain. If using fresh noodles, gently separate them.3.Slice chicken thigh into thin, bite-sized strips. Mince garlic. Cut Chinese broccoli into 2-inch pieces, keeping stems and leaves separate.4.Crack eggs into a small bowl and beat lightly.TIPMake sure all ingredients are ready before turning on the heat — stir-frying happens fast. - fry · ~3 min
Sear the chicken and Chinese broccoli.
1.Heat 1 tablespoon oil in a wok over high heat until smoking.2.Add chicken strips in a single layer and let sear untouched for 1 minute until edges turn golden.3.Add Chinese broccoli stems first, stir-fry for 30 seconds, then add leaves and toss until just wilted.4.Transfer chicken and broccoli to a plate and set aside.TIPDon't crowd the wok — cook in batches if needed. Crowding steams instead of sears. - fry · ~1 min
Scramble the eggs.
1.Reduce heat to medium-high. Add 1 tablespoon oil to the same wok.2.Pour in beaten eggs and let them puff slightly, then scramble gently.3.When eggs are just set but still moist, break into large pieces. - fry · ~2 min
Stir-fry the noodles with sauce.
1.Add remaining 1 tablespoon oil to the wok. Add minced garlic and stir for 15 seconds until fragrant.2.Add the noodles and toss for 30 seconds. Sprinkle 2 tablespoons water around the edges to create steam and help separate noodles.3.Pour the prepared sauce mixture over noodles. Toss continuously with a wok spatula for 1-2 minutes, letting the noodles absorb the sauce evenly.TIPUse a folding-and-lifting motion rather than stirring to keep the noodles from breaking. - mix · ~2 min
Combine everything and char the noodles.
1.Return cooked chicken, Chinese broccoli, and scrambled eggs to the wok.2.Toss everything together over high heat for 1 minute.3.Spread noodles flat against the wok surface and let sit undisturbed for 30 seconds to develop light char marks (wok hei). Toss and repeat once.TIPThat brief char is the signature flavor of good pad see ew — don't skip it, but don't burn it. - serve
Serve immediately.
Divide among plates. Serve hot with chili vinegar, crushed peanuts, or a squeeze of lime on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh wide rice noodles if available; they have the perfect chewy texture that dried noodles can't quite match.
- 2Get your wok smoking hot before adding oil — this creates the coveted wok hei (charred aroma) that defines authentic pad see ew.
- 3Separate fresh noodle sheets before cooking by microwaving them for 30 seconds or dipping in warm water to prevent clumping.
- 4Cook chicken in a single layer and let it sear undisturbed for 1 minute to develop golden-brown edges.
- 5Add water around the edges of the wok when stir-frying noodles — the steam helps loosen and separate them without making them mushy.
- 6Let the noodles rest flat against the wok for 30 seconds at the end to develop light char marks without burning.
- 7Pad see ew is best eaten immediately; leftovers can be reheated in a hot wok with a splash of water to revive the texture.
Adapt it for your goals.
Vegetarian pad see ew
Replace chicken with extra-firm tofu (pressed and pan-seared until golden) and oyster sauce with mushroom stir-fry sauce. A protein-rich option that still carries the authentic glaze.
high protein pad see ewHigh-protein pad see ew
Swap chicken for sliced beef sirloin or shrimp. Both proteins sear beautifully in the hot wok and complement the sweet soy sauce flavor.
low oil pad see ewLow-oil pad see ew
Reduce oil to 1.5 tablespoons total, use a non-stick wok, and add a few splashes of water or broth during stir-frying. A lighter version with less grease but still good char.
gluten free pad see ewGluten-free pad see ew
Use rice noodles (they're naturally gluten-free) and replace soy sauces with tamari or coconut aminos. Oyster sauce can be swapped with a gluten-free stir-fry sauce blend.
Why this is on our healthy list.
High-Quality Animal Protein
Chicken thigh provides lean protein essential for muscle repair and sustained energy, while the egg adds additional protein and B vitamins.
Rich in Antioxidants
Chinese broccoli (gai lan) is packed with vitamins C, K, and A, plus antioxidants that support immune health and bone strength.
Quick Meal for Balanced Nutrition
This dish combines protein (chicken and egg), complex carbohydrates (rice noodles), and vegetables in one wok, making it a convenient balanced meal.
Natural Gluten-Free Option
Rice noodles are naturally gluten-free, and replacing soy sauce with tamari makes this dish suitable for gluten-sensitive diets.
Frequently asked questions
Yes, soak dried flat rice noodles in warm water for about 30 minutes until pliable but not fully soft, then drain well before stir-frying.
