Pad Se-ew Recipe

If using dried wide rice noodles, soak according to package instructions until pliable but not mushy (usually 30–60 minutes in warm water). If using fresh, separate any stuck pieces gently so you have individual sheets. Pat dry/briefly drain and set aside.

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves. Set sauce aside.

Slice the chicken thinly across the grain so pieces are about 1/8–1/4 inch thick. Toss with a pinch of salt and a few drops of light soy if desired (this helps flavor the meat).

Wash and trim Chinese broccoli. Cut stems into 2–3 inch lengths and keep leaves whole or roughly halved if very large.

Cook

Heat a large wok or heavy skillet over high heat until very hot (a few minutes). Add 1 tsp neutral oil and swirl to coat. Add the thinly sliced chicken in a single layer. Stir-fry quickly for 1–2 minutes until mostly cooked through and starting to brown. Push chicken to one side of the wok.

Add another 1 tsp oil to the empty area. Add the chopped garlic and stir 10–15 seconds until fragrant but not burned. Add the Chinese broccoli stems and stir-fry 1 minute; then add the leaves and continue 30–45 seconds until bright green and just tender-crisp.

Push chicken and vegetables to the sides to create a clear space in the center. Add remaining 1 tsp oil into the center, crack in the eggs and let them set briefly (10–15 seconds), then scramble until just cooked but still moist. Incorporate eggs with chicken and vegetables.

Add the drained noodles to the wok. If the noodles are clumped, use tongs or a spatula to gently separate. Pour the prepared sauce over the noodles.

Toss and stir vigorously over high heat so noodles absorb the sauce evenly and get slightly charred in places (this 'wok hei' is characteristic of Pad See Ew). Cook 1½–3 minutes, pressing noodles gently against the hot surface so they sear and pick up color. If the mixture seems dry, add 1–2 tbsp water, but avoid adding too much liquid.

Taste and adjust seasoning: add a little extra soy or a pinch of sugar if needed. Optionally drizzle a scant teaspoon of extra dark soy sauce for deeper color and flavor, then toss to combine.

Transfer Pad See Ew to a serving platter. Sprinkle ground pepper and optional chili flakes on top or serve them on the side.

Serve immediately with lime wedges for those who like acidity. Enjoy while hot.