Pad See Ew Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate sheets into individual flat pieces. If using dried noodles, soak according to package directions until pliable but not mushy (about 20-30 minutes in warm water), drain and cut to manageable widths if necessary. Pat dry to remove excess surface moisture.

Make sauce

In a small bowl, whisk together light soy sauce (3 tbs), dark soy sauce (1 tbs), oyster sauce (2 tbs), fish sauce (1 tsp), sugar (1 tsp), and 2 tbs water or stock until sugar dissolves. Taste and adjust: sauce should be savory with a touch of sweetness and a dark color from the dark soy.

Prep protein and veg

Slice chicken thinly against the grain into bite-sized strips. Wash and trim Chinese broccoli; separate leaves from thicker stems and cut stems on the diagonal into 1/4- to 1/2-inch slices so they cook quickly.

Cook aromatics and protein

Heat a large heavy-bottomed skillet or wok over high heat until very hot (about 1-2 minutes). Add 1 tablespoon oil and swirl. Add minced garlic (3 cloves) and stir-fry 10-15 seconds until fragrant but not browned. Add sliced chicken in a single layer, season with 1/2 tsp of the white pepper, and stir-fry 2-3 minutes until nearly cooked through and beginning to brown. Push chicken to one side of the wok.

Scramble eggs

Add another 1/2 tablespoon oil to the cleared side of the wok and crack in the 2 eggs. Let sit 10 seconds, then scramble quickly until just set but still tender. Mix with the chicken.

Cook broccoli

Add remaining 1/2 tablespoon oil if needed, then add the broccoli stems first and stir-fry 1-2 minutes. Add broccoli leaves and continue stir-frying another 1 minute until stems are bright and just tender-crisp. Move vegetables and protein to the side of the wok to make room for noodles.

Increase heat to very high. Add the prepared noodles to the wok in a single layer if possible. Pour the sauce evenly over the noodles. Let the noodles sit 20-30 seconds so they can pick up the sauce and char slightly on the bottom (this gives the characteristic 'wok hei'). Then toss vigorously with a spatula or tongs to combine, folding in the chicken, eggs, and broccoli so everything is evenly coated. If the noodles are sticking or look dry, add 1-2 tablespoons of water or oil and continue to toss quickly until noodles are glossy and sauce is absorbed. Stir-fry for 1-2 more minutes until everything is hot and the noodles have slightly blistered in places.

Taste and adjust seasoning with extra light soy for saltiness, a splash of dark soy for color, or a pinch more sugar if needed. Sprinkle remaining white pepper and sliced scallions, toss once more.

Transfer to serving plates, garnish with lime wedges and chili flakes at the table so diners can add brightness and heat as desired.