How to Make Authentic Thai Chicken Pad See Ew with Soy Sauce

Simple Summary

Pad See Ew is a beloved Thai street food dish featuring wide rice noodles, tender chicken, and crisp vegetables in a savory soy-based sauce. This homemade version brings the authentic flavors of Thailand right to your kitchen.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 8 oz (225g) wide rice noodles
• 1 lb (450g) boneless, skinless chicken breast, sliced thinly
• 2 cups Chinese broccoli (gai lan), chopped
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 3 tbsp vegetable oil

For the sauce:

• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp white pepper

Instructions

1. Soak the rice noodles in warm water for 20-30 minutes until pliable but not fully softened. Drain and set aside.

2. In a small bowl, whisk together all sauce ingredients. Set aside.

3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until cooked through. Remove from the wok and set aside.

4. In the same wok, add another tablespoon of oil. Add the beaten eggs and scramble for about 1 minute until just set. Remove and set aside with the chicken.

5. Add the remaining oil to the wok. Stir-fry the minced garlic for 30 seconds until fragrant.

6. Add the Chinese broccoli and stir-fry for 1-2 minutes until it starts to wilt.

7. Add the drained rice noodles to the wok. Pour half of the sauce over the noodles and toss to combine. Cook for 2-3 minutes, allowing the noodles to char slightly.

8. Return the chicken and eggs to the wok. Add the remaining sauce and toss everything together, cooking for an additional 1-2 minutes until the noodles are fully cooked and everything is well combined.

9. Taste and adjust seasoning if needed. Serve hot, garnished with crushed peanuts and lime wedges if desired.

Chef's Notes

• For best results, use fresh wide rice noodles if available. If using dried noodles, follow package instructions for soaking.
• Chinese broccoli can be substituted with regular broccoli or bok choy if unavailable.
• To make this dish vegetarian, replace chicken with firm tofu and use vegetarian oyster sauce.
• For a spicier version, add 1-2 Thai chilies or a teaspoon of chili flakes to the stir-fry.
• Leftover Pad See Ew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or microwave, adding a splash of water if needed.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 30g
• Carbohydrates: 55g
• Fat: 15g
• Fiber: 3g
• Rich in vitamins A and C from the Chinese broccoli
• Good source of lean protein from the chicken

Serving Suggestions

• Serve hot as a main course, garnished with crushed peanuts, lime wedges, and extra chili flakes on the side for those who like it spicy.
• Pair with a cold Thai iced tea or a light lager beer for an authentic Thai dining experience.
• For a complete meal, start with a small bowl of Tom Yum soup and finish with fresh mango slices for dessert.
• Present on a large platter family-style, or in individual bowls for a more formal setting.