Chicken Pad See Ew Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate sheets and set aside. If using dried rice noodles, soak in warm water according to package instructions until pliable but still slightly firm, about 20–30 minutes. Drain and set aside, keeping them separated to avoid clumping.

Mix sauce

In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and water or chicken stock. Stir until sugar dissolves. Taste and adjust: more dark soy for color, more oyster for savory depth, or a pinch more sugar for balance.

Marinate chicken: In a bowl toss the thinly sliced chicken with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 1 teaspoon white pepper. Let rest 10–15 minutes. The cornstarch will give the chicken a velvety texture when cooked.

Prep vegetables and aromatics: Trim and, if needed, blanch Chinese broccoli (or broccoli florets) in boiling water for 30–60 seconds until bright green and slightly tender, then drain and refresh in cold water to stop cooking. Pat dry. Mince garlic and thinly slice shallot if using. Crack eggs into a small bowl and beat lightly.

Cook in a wok or large skillet: Heat a wok over high heat until hot, then add 1 tablespoon neutral oil and swirl to coat. Add the marinated chicken in a single layer and stir-fry until just cooked through, about 2–3 minutes. Remove chicken to a plate and set aside.

Add another tablespoon of oil to the hot wok. Add minced garlic (and shallot if using) and stir-fry briefly until fragrant, about 15–20 seconds, being careful not to burn. Push aromatics to the side, add remaining 1 tablespoon oil if needed, then pour in beaten eggs and scramble quickly until just set but still moist.

Add noodles and sauce: Add the drained noodles to the wok, spreading them out so they contact the surface. Pour the prepared sauce evenly over the noodles. Using tongs or a spatula, gently toss and press the noodles so they absorb sauce and develop a bit of char in places. Add the cooked chicken back to the wok and toss to combine.

Add greens and finish: Add the blanched Chinese broccoli to the wok. Toss everything together for 1–2 minutes until the greens are heated through and sauce is glossy and reduced slightly. Taste and adjust seasoning, adding a splash more light soy for saltiness or a pinch of sugar if desired.

Finish and serve: Drizzle sesame oil over the noodles, give a final toss. Transfer to a serving plate. Serve immediately with lime wedges and optional chili flakes on the side. Sprinkle white pepper to taste if desired.