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
Finishing & Optional
Method
Noodles & Sauce
Prepare noodles
If using fresh wide rice noodles, gently separate sheets with your hands. If using dried, soak per package instructions until pliable but still slightly firm (al dente). Drain and set aside, keeping them loosely separated so they won't clump.
Make sauce
In a small bowl combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and stock. Stir until sugar dissolves and set aside. Taste quickly — it should be savory, with a balance of salty (soy) and sweet (dark soy/sugar); adjust one teaspoon at a time if desired.
Protein & Vegetables
Prep ingredients
Thinly slice the chicken across the grain into bite-sized strips. Rinse and drain Chinese broccoli; if stems are thick, slice stems diagonally into 1/4"–1/2" pieces so they cook at same rate as leaves.
Cook protein
Heat a large wok or heavy skillet over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl. Add the sliced chicken in a single layer and let sear 30–45 seconds without moving, then stir-fry 1–2 minutes until mostly cooked through. Transfer chicken to a plate and set aside.
Stir-fry garlic & vegetables
Return wok to high heat, add remaining 2 tablespoons oil. Add minced garlic and stir 10–15 seconds until fragrant (do not burn). Add the gai lan stems first and stir-fry 30–45 seconds, then add leaves and continue 30–45 seconds until stems are bright and almost tender but still crisp.
Add noodles and sauce
Push vegetables to one side of the wok. Add the drained noodles to the center and pour the prepared sauce over them. Toss gently (use tongs or spatula) to coat. If noodles are sticking, add 1–2 tablespoons water or stock to help loosen and steam for 20–30 seconds. Spread noodles out and let them sit 10–15 seconds to develop a little char (wok hei).
Combine everything
Return cooked chicken to the wok and toss thoroughly with noodles and vegetables. Move contents to one side of the wok, crack the eggs into the empty side, scramble quickly until just set, then fold into the noodle mixture so the eggs are distributed. Stir-fry 30–60 seconds more until everything is heated through and sauce is glossy.
Finishing & Optional
Season with white pepper and drizzle with toasted sesame oil. Toss to combine and taste — adjust with a splash more light soy or a pinch of sugar if needed.
Plate the Pad See Ew, garnish with lime wedges and offer chili flakes or sliced fresh chilies on the side. Serve immediately.