Pad See Ew Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate any stuck pieces and dust lightly with 1 teaspoon starch to keep them from clumping. If using dried wide rice noodles, soak in warm water until pliable (about 20–30 minutes), drain, and pat dry. Set aside.

Make sauce

In a small bowl, combine 2 tbs light soy sauce, 1.5 tbs dark soy sauce, 1 tbs oyster sauce, 1/2 tbs fish sauce, 1 tsp sugar and 1/4 tsp ground pepper. Stir until sugar dissolves and set aside.

If using chicken: slice thinly across the grain into bite-sized strips. Lightly season with a pinch of salt and 1/2 tsp of light soy sauce (from the sauce amount or separate). If using tofu: press to remove excess moisture, slice into 1/2-inch slices and lightly dust with a bit of starch so they crisp better in the pan.

Separate Chinese broccoli leaves from stems if stems are thick; slice stems on the diagonal into 1/4-inch pieces so they cook quickly. Rinse and pat vegetables dry.

Crack two eggs into a small bowl and beat lightly with a fork; keep ready at the cooking station. Mince 3 cloves garlic and have it ready.

Heat wok

Place a wok or large heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate). Add 1 tablespoon neutral oil and swirl to coat.

Cook protein: Add the sliced chicken (or tofu) in a single layer. Stir-fry quickly until just cooked through and lightly browned, about 2–3 minutes for chicken (longer for thicker pieces). Remove protein to a plate and set aside.

Add remaining 1 tablespoon oil to the wok. Add minced garlic and stir for 10–15 seconds until fragrant (do not burn).

Push garlic to one side, pour in the beaten eggs, and let them set for 10–20 seconds. Scramble gently until mostly cooked but still slightly soft.

Add the noodles to the wok, spreading them out so they contact the pan. Toss and press them lightly for 20–30 seconds so they absorb some heat and take on a little char — this is characteristic of Pad See Ew.

Return the cooked protein to the wok along with the Chinese broccoli. Pour the prepared sauce evenly over everything. Using tongs or spatulas, toss and stir-fry on high heat for 1–2 minutes until the sauce is well distributed, noodles are heated through, and the vegetables are tender-crisp. If the mixture seems dry, add 1–2 tablespoons water to help loosen and create a little steam; cook off excess liquid so sauce coats the noodles.

Taste and adjust seasoning: add a splash more light soy for saltiness or a pinch more sugar if needed. Finish with 1/2 tsp sesame oil for aroma (optional).

Transfer Pad See Ew to serving plates. Serve immediately with lime wedges and chili flakes or sliced fresh chilies on the side. Provide additional soy or fish sauce at the table if desired.