Chicken Pad See Ew

Cultural Context

Pad see ew means “stir-fried soy sauce” in Thai. The dish is a familiar quick lunch in Thailand, where vendors cook broad rice noodles with Chinese broccoli, egg, and meat over fierce heat. This home-stove version follows the same sweet-savory profile but cooks the ingredients in stages so the pan stays hot enough to brown the noodles.

Ingredients

Main Components

• 400 g (14 oz) dried wide rice-stick noodles, preferably the widest available
• 300 g (10½ oz) boneless, skinless chicken thighs, thinly sliced across the grain
• 300 g (10½ oz) Chinese broccoli (gai lan), about 8 stems
• 2 large eggs
• 4 garlic cloves, finely chopped
• 45 ml (3 tbsp) neutral vegetable oil, divided

For the Sauce/Garnish

• 20 ml (4 tsp) dark soy sauce
• 45 ml (3 tbsp) oyster sauce
• 30 ml (2 tbsp) light or all-purpose soy sauce
• 20 ml (4 tsp) distilled white vinegar
• 16 g (4 tsp) granulated sugar
• ¼ tsp ground white pepper, plus more at the table

Substitutions:

• Chinese broccoli → broccolini; cut thick stems lengthwise so they cook at the same rate
• Chicken thighs → boneless, skinless chicken breast; slice thinly and still cook to 165°F (74°C)
• Dried wide rice noodles → 900 g (2 lb) fresh wide rice noodles; separate gently and skip the soaking step

Equipment

• Large pot
• Colander
• Wok or 12-inch heavy skillet
• Instant-read thermometer

Instructions

Preparation (Active time: 20 min)

1. Soften the noodles: Bring a large pot of water to a boil, add the dried noodles, stir once, and remove the pot from the heat. Soak for 8–10 minutes, until the noodles bend easily and no hard center remains but they are still pleasantly chewy. Drain, rinse under cold water, and drain thoroughly. If the package gives different soaking directions, follow them and stop just short of fully tender.

2. Prepare the broccoli: Trim the dry ends from the Chinese broccoli. Separate the leafy tops from the stems. Slice the stems diagonally ¼ inch thick and cut the leafy tops into 2-inch pieces, keeping them in separate piles.

3. Mix the sauce: Stir the dark soy sauce, oyster sauce, light soy sauce, vinegar, sugar, and white pepper together until the sugar dissolves. Pat the chicken dry. Keep the chicken on a separate plate and wash your hands, knife, and cutting board before handling cooked food.

Cooking (Active time: 10 min)

4. Cook the chicken and stems: Heat a wok or large heavy skillet over high heat until a drop of water evaporates on contact. Add 15 ml (1 tbsp) oil, then the chicken in a single layer. Stir-fry for 2–4 minutes, adding the sliced broccoli stems during the final 2 minutes, until the chicken reaches 165°F (74°C) in its thickest pieces. Transfer everything to a clean plate.

5. Set the eggs: Return the pan to high heat and add 15 ml (1 tbsp) oil. Add the garlic and stir for about 10 seconds, just until fragrant. Crack in the eggs, break the yolks, and let them set around the edges for 20 seconds. Scramble into large, softly set curds for 30–45 seconds, then transfer to the plate with the chicken.

6. Brown the noodles: Add the remaining 15 ml (1 tbsp) oil. When it shimmers, add half the noodles and half the sauce. Toss for 30 seconds, spread the noodles across the pan, and leave them undisturbed for 45–60 seconds, until browned in spots. Turn and brown the other side for 45–60 seconds. Transfer to a serving bowl and repeat with the remaining noodles and sauce; the second batch uses the oil already coating the pan.

Assembly & Finishing

7. Bring it together: Return all the noodles, chicken, broccoli stems, eggs, and leafy broccoli tops to the pan. Toss over high heat for 1–2 minutes, until the leaves turn bright green and wilt, the sauce coats the noodles, and everything is steaming hot.

8. Season and serve: Divide among four plates and finish with a little more white pepper. Serve at once while the browned noodle edges are still chewy.

Food Safety & Storage

• Minimum safe internal temperature: Cook chicken to 165°F (74°C), measured in the thickest pieces with an instant-read thermometer.
• Storage: Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 days.
• Freezing: Not recommended; thawed rice noodles tend to become brittle and the broccoli softens.
• Reheating: Stir-fry in a lightly oiled skillet with a splash of water, or microwave covered, until the center reaches 165°F (74°C).

Serving Suggestions

• Serve with sliced cucumber or a simple cabbage salad for a cool, crisp contrast.
• Put white pepper and chili vinegar on the table so adults can sharpen their portions without making the main dish spicy for children.
• In Thailand, pad see ew is commonly served hot as a one-plate meal.

Scaling Notes

Half recipe (½×): Use a large skillet and cook the noodles in one batch. Beat the single egg before adding it so it spreads evenly.

Double recipe (2×): Cook the chicken, eggs, and noodles in several small batches. Crowding the pan traps steam and prevents the noodles from browning.

Chef's Notes

• Sourcing: Fresh wide rice noodles give the soft, supple texture found at Thai restaurants, but dried extra-wide rice sticks are easier to find and work well when they are not oversoaked. Look for Chinese broccoli at an Asian market.
• Make-ahead: Mix the sauce and cut the broccoli up to 1 day ahead; refrigerate separately. Slice the chicken the same day and keep it refrigerated.
• Variations: Pork is common in Thai versions. Tofu also works, though it changes the allergen profile if the recipe is adapted further.
• Common pitfalls: A wet noodle will steam rather than sear. Drain well, keep the heat high, and brown the noodles in batches without constant stirring.
• Nutrition note: Soy and oyster sauces make this an intentionally salty noodle dish. Using four portions and serving it with unsalted vegetables keeps the meal more balanced; reduced-sodium soy sauce can trim the sodium, though the flavor will be lighter.

Nutrition Information (Optional)

Per serving: approximately 610 kcal

• Protein: 29g | Fat: 16g | Carbohydrates: 87g | Fiber: 5g

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Sources

• Hot Thai Kitchen — Authentic Thai Pad See Ew — cultural context and traditional technique
• RecipeTin Eats — Pad See Ew (Thai Stir-Fried Noodles) — primary ingredient ratios and home-stove batch method
• Bon Appétit — Pad See Ew With Chicken — timing, noodle handling, and image source
• Michelin Guide — How to Make Thai Pad See Ew Like a Michelin Restaurant — high-heat stir-frying context
• Hero image source — Bon Appétit

Version History:

• v1 (2026-08-15): Initial recipe by @Codex, adapted from the sources above

Credits:

• Recipe development: @Codex
• Testing: @Codex
• Verification: @Coordinator
• Photography: Heami Lee for Bon Appétit; food styling by Judy Haubert; prop styling by Rebecca Bartoshesky. Original source

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Recipe Location: /Recipe-of-the-Week/Recipes/2026-08-15_chicken-pad-see-ew.md
Images Location: /Recipe-of-the-Week/Images/chicken-pad-see-ew/