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This filling Pad See Ew turns Thailand's popular street eats into a family dinner favorite. The mix of broad rice noodles, soft chicken, and Chinese broccoli drenched in a rich sweet-salty sauce makes a top-notch meal that's amazingly easy to whip up in your own kitchen.
I first tried making this after coming back from Bangkok, wanting those amazing street food tastes at home. After a few tries and some smoky kitchen mishaps, this version has become what my family asks for most on weeknights.
Ingredients
- Wide rice stick noodles: They're the base of our dish, giving that awesome chewy feel while soaking up all the tasty sauce.
- Dark soy sauce: This gives the classic deep brown color and strong taste that makes real Pad See Ew stand out.
- Oyster sauce: Adds that key savory depth – try to grab bottles marked "premium" for the best flavor.
- Light soy sauce: Brings in the salty kick without taking over the other tastes.
- White vinegar: Cuts through the sweetness with a bit of zing.
- Sugar: You can't skip this if you want that true Thai sweet-savory mix.
- Peanut or vegetable oil: Make sure it's fresh and can handle high heat for good noodle browning.
- Garlic: Chop it right before cooking to get the strongest flavor punch.
- Chicken thighs: They stay more tender than breast meat when cooked fast on high heat.
- Egg: Adds a smooth richness throughout the whole dish.
- Chinese broccoli: Gives a slight bitter note that works against the sweet-salty sauce perfectly.
How To Make Pad See Ew
- Get everything ready:
- Put all your stuff in place before turning on any heat. Cut chicken into same-size bits about 1/4 inch thick so they cook evenly. Clean Chinese broccoli well and cut stems away from leaves since they need different cooking times. Mix your sauce stuff in a small bowl and stir until sugar melts away.
- Handle the noodles right:
- Stick to what the package says, but aim for slightly firm noodles since they'll cook more in the wok. Wash them right after cooking so they don't get mushy or stick together. Try to time this so noodles are done just when you need them.
- Cook your meat and veggies:
- Get your wok hot enough to start smoking before adding oil. Cook garlic just until you can smell it, about 15 seconds, then toss in chicken. Add broccoli stems first, then leaves later, so everything cooks just right. Scramble the egg quickly in a clear spot in the same wok.
- Brown those noodles:
- This makes all the difference between okay and amazing Pad See Ew. Take everything out of the wok first, then heat fresh oil until it smokes before adding noodles and sauce. The super high heat makes those yummy browned edges. Don't stir too much – just enough to coat everything with sauce.
- Mix and eat:
- Quickly add the chicken mix back to the browned noodles with minimal stirring. The whole thing should go from wok to plate in less than 30 seconds to keep the perfect texture and heat.
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I had my big aha moment with this dish when I finally stopped moving the noodles around so much. That little bit of patience lets the edges get that magical browning you find at the best Thai places. Now when I catch that special smell of browning rice noodles, it takes me right back to the busy night markets in Bangkok.
Fixing Clumpy Noodles
When your rice noodles stick together after cooking, don't spray them with cold water. Instead, mix in a tiny bit of plain oil right after draining. For dried rice noodles, soak until they bend but still have a firm middle. They'll finish cooking in the wok where they soak up all that tasty sauce while staying intact. With fresh rice noodles, just 5 seconds in the microwave loosens them up perfectly for stir-frying.
Tweak It Your Way
This dish works with whatever you've got on hand. Switch chicken for thin slices of beef, pork, tofu, or shrimp. Can't find Chinese broccoli? Try regular broccoli, bok choy, or even spinach instead. While old-school Pad See Ew has just a few simple veggies, you can throw in some thin-cut carrots or bell peppers for color and added nutrition. The sauce tastes great with any protein and veggies, making this perfect for using up odds and ends from your fridge.
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All About That Amazing Sauce
The simple sauce mix is what makes Pad See Ew taste so special. Dark soy sauce brings color and richness, while light soy adds salt. Oyster sauce gives that key savory taste you can't get from anything else. The mix of sugar and vinegar creates that classic Thai sweet-sour base. For extra flavor, try adding a bit of fish sauce or using rice vinegar instead of white. Any leftover sauce keeps in the fridge for about a week and works great as a quick meat marinade for busy weeknights.
Frequently Asked Questions
- → Which noodles work best for Pad See Ew?
Traditionally, wide flat rice noodles like Sen Yai are ideal. If you can’t find them, dried rice stick noodles are a solid alternative.
- → Is there a protein swap for chicken?
Totally! Swap chicken for beef, pork, shrimp, or even tofu. Just tweak cooking to make sure the protein is fully cooked.
- → How do I get that caramelized noodle flavor?
Use a super hot pan or wok and don’t stir too often. This lets the sauce caramelize properly and boosts the taste.
- → How do the flavors in Pad See Ew stay balanced?
A mix of dark soy sauce, light soy sauce, oyster sauce, sugar, and vinegar brings the sweet, savory, and tangy tastes together. Adjust as needed.
- → How can I make Pad See Ew vegetarian?
Easy! Use tofu instead of meat and swap the oyster sauce for hoisin or vegetarian oyster sauce to keep it vegan-friendly.