Thai · Free
Pad See Ew
Wide rice noodles stir-fried over high heat with Chinese broccoli, egg, and a smoky sweet soy sauce. This beloved street-food noodle dish is savory, chewy, and satisfyingly simple.
****+
Prep 20 min · Cook 12 min
Method
If using dried noodles, soak them in warm water until pliable, then drain; if using fresh noodles, gently separate the sheets so they do not clump.
Stir together the dark soy, light soy, oyster sauce, and sugar in a small bowl until the sugar dissolves.
Heat 1.5 tablespoons oil in a large skillet or wok over high heat until shimmering, add the garlic, and stir for 10 seconds.
Add the chicken and stir-fry for 2 to 3 minutes until it is nearly cooked through.
Add the Chinese broccoli stems first and cook 1 minute, then add the leaves and cook 1 more minute until wilted but still green.
Push everything to one side, add the remaining oil to the empty space, and crack in the eggs.
Let the eggs set for 20 seconds, then scramble them lightly and fold into the chicken and greens.
Add the noodles and pour the sauce over them, then toss gently but constantly for 2 to 3 minutes so the noodles pick up color and a slight char.
Resist stirring too vigorously, because wide noodles break easily; use a folding motion with your spatula instead.
Taste and adjust with a splash of light soy for salt or a pinch of sugar for balance, then finish with white pepper and serve hot.
Chef's tips
- Very high heat and a hot pan give pad see ew its signature smoky char known as wok hei.
- If you cannot find Chinese broccoli, regular broccoli or broccolini works well.
- Cook in one or two portions at a time, since a crowded pan steams the noodles instead of charring them.
Cooking times vary by equipment -- cook to temperature and to taste.
