Pad See Ew Recipe

If using dried wide rice noodles, soak per package instructions until pliable but not mushy (usually 20–30 minutes) then drain. If using fresh noodles, gently separate any clumps and set aside at room temperature. Pat sliced chicken dry and season lightly with 1/4 tsp white pepper.

Mix sauce: in a small bowl combine dark soy, light soy, oyster sauce, fish sauce, sugar, and the remaining 3/4 tsp white pepper. Stir until sugar dissolves and set aside.

Prepare vegetables: trim gai lan and cut into bite-sized pieces. If using broccoli, blanch florets and tender stems in boiling water 30–45 seconds, then shock in ice water and drain thoroughly. Mince garlic and slice green onions.

Heat wok

Heat a large wok or heavy skillet over high heat until very hot (smoke point). Add 1 tablespoon neutral oil and swirl to coat.

Add the seasoned chicken in a single layer. Let sear undisturbed 30–45 seconds, then stir-fry until just cooked through, about 1–2 minutes depending on thickness. Remove chicken to a plate and set aside.

Aromatics

Wipe the wok quickly with a paper towel if there's burnt bits, then return to high heat. Add 1 tablespoon oil. Add minced garlic and sliced onion (if using) and stir 10–15 seconds until fragrant but not browned.

Push aromatics to the side, crack the eggs directly in the wok and scramble quickly until just set. Break into bite-sized curds.

Move the scrambled eggs and aromatics to one side of the wok. Add the remaining 1 tablespoon oil and add the drained noodles in an even layer. Let sit 20–30 seconds to get some char on the noodles (this gives the characteristic smoky flavor).

Pour the prepared sauce evenly over the noodles. Using tongs or a spatula, toss the noodles to combine and coat thoroughly with sauce, tearing any large clumps apart so sauce penetrates. Continue stir-frying, pressing noodles occasionally against the wok to encourage light charring, about 1–2 minutes.

Add the blanched/trimmed Chinese broccoli and returned chicken to the wok. Toss everything together until the greens are wilted but still bright and the chicken is heated through, about 1 minute.

Taste and adjust seasoning: add a splash more light soy for salt, a pinch of sugar for balance, or a dash of fish sauce if you prefer more umami.

Drizzle the sesame oil over the finished noodles and toss once. Mix in sliced green onions and sprinkle chili flakes or fresh chilies to taste.

Transfer Pad See Ew to a serving platter or individual plates. Serve hot with extra lime wedges or chili on the side if desired.