Pad See Ew Recipe
Make Pad See Ew Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Protein & Vegetables
Oils & Seasoning
Method
Noodles & Sauce
- 1
Prepare noodles
If using refrigerated fresh wide rice noodles, gently separate any stuck layers. If using slightly dried fresh noodles, wrap in a damp towel and microwave 20–30 seconds to soften, or steam 2–3 minutes until pliable. If using packaged dry wide rice noodles, soak in warm water until soft (follow package) and drain well. Pat dry to remove excess moisture.
- 2
Mix sauce
In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and water until sugar dissolves. Taste and adjust balance: more dark soy for color, more light soy for saltiness, more sugar if you prefer slight sweetness.
Protein & Vegetables
- 3
Prep protein & greens
Slice the chicken (or pork) thinly across the grain into bite-sized strips. If using tofu, press and cut into 1/2-inch slices and pat dry. Separate Chinese broccoli leaves from the thicker stems; cut stems on a diagonal into 1/4-inch slices so they cook quickly and evenly. Rinse and drain all vegetables.
- 4
Blanch gai lan (optional)
If your Chinese broccoli stems are very thick, blanch stems in boiling water 30–45 seconds until bright green and slightly tender, then plunge into ice water and drain. This speeds stir-frying and ensures tenderness. Fresh tender stems can be cooked directly in the wok.
Oils & Seasoning
- 5
Cook protein
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the sliced chicken (or pork) in a single layer, tossing quickly until just cooked through and starting to brown, about 2–3 minutes depending on thickness. Transfer protein to a plate and set aside.
- 6
Aromatics & eggs
Return wok to high heat and add remaining 1 tablespoon oil. Add minced garlic and stir 10–15 seconds until fragrant but not burned. Push garlic to the side, crack in the eggs, and let them sit 10–15 seconds; then scramble lightly until set but still slightly soft.
- 7
Combine noodles and sauce
Add the prepared noodles to the wok, spreading them out so they contact the hot surface. Pour the sauce evenly over the noodles and toss or use a spatula to fold the noodles to coat. Stir-fry for 1–2 minutes so noodles absorb the sauce and develop slight charred spots; press noodles against the hot surface and let them sit briefly for better sear (careful not to burn).
- 8
Add greens & protein
Return cooked protein to the wok along with the Chinese broccoli stems and leaves and the scallion pieces. Toss everything together and stir-fry 1–2 minutes until greens are wilted and stems are tender-crisp and protein is reheated. If mixture seems dry, add up to 1–2 tablespoons water and toss to create a glossy sauce.
- 9
Finish seasoning
Drizzle sesame oil and sprinkle white pepper over the noodles. Toss to combine. Taste and add optional soy sauce for extra salt if needed. Transfer to plates and serve immediately.