Pad See Ew Recipe

Noodles

If using fresh wide rice noodles, gently separate sheets into individual wide strands. If using dried noodles, soak them in hot (not boiling) water for 20–30 minutes until pliable but still slightly firm, drain and set aside. Pat dry if very wet.

Protein

Slice the chicken thinly across the grain. Lightly season with 1/4 tsp salt and a pinch of white pepper (optional).

Vegetables

Trim Chinese broccoli and cut into bite-size pieces: stems sliced on the diagonal about 1/4 inch thick and leaves kept whole or halved if large. Mince garlic and slice scallions into 1–2 inch pieces.

Mix the sauce ingredients (light soy, dark soy, oyster sauce, fish sauce, sugar, and pepper) in a small bowl until sugar dissolves. Taste for balance: it should be savory with a touch of sweetness and dark soy will give color.

Heat the wok

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

Cook the protein

Add the sliced chicken in a single layer, stir-fry quickly until just cooked through (about 1–2 minutes depending on thickness). Remove the chicken to a plate and set aside.

Sauté aromatics

Add the remaining 1 tablespoon oil to the wok. Add minced garlic and quickly stir for 10–15 seconds until fragrant but not browned.

Cook Chinese broccoli

Add the sliced stems of the gai lan first and stir-fry 30–45 seconds, then add the leaves and scallions, tossing until bright green and slightly tender (about 45–60 seconds). Push the vegetables to the side of the wok.

Scramble eggs

Pour the eggs into the cleared center of the wok and scramble quickly until just set but still soft, then mix them together with the vegetables.

Add noodles and sauce

Add the drained rice noodles and the cooked chicken back to the wok. Immediately pour the prepared sauce over everything. Using tongs or a spatula, toss and press the noodles down so they contact the hot wok — this helps some edges caramelize and absorb the sauce. Stir-fry and toss for 1.5–2 minutes until noodles are heated through, evenly coated, and have absorbed the sauce. If mixture looks dry, add 1–2 tablespoons water or a splash of oil to loosen.

Finish

Drizzle sesame oil over the noodles, toss once more. Taste and adjust: add a little more light soy for saltiness or a pinch of sugar if desired. Remove from heat immediately to prevent overcooking.

Divide Pad See Ew among plates and serve hot. Offer condiments at the table such as chili flakes or fresh lime wedges if desired.