Description
Savory, saucy, and bursting with bold Thai-inspired flavors, this Chicken Pad See Ew is a stir-fried noodle dish featuring tender chicken, crisp vegetables, and silky wide rice noodles tossed in a rich, caramelized sauce. A takeout favorite made easily at home in under 30 minutes!
Ingredients
8 ounces extra wide rice noodles
2 boneless, skinless chicken breasts
¼ cup canola oil, divided
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 egg, scrambled
3 cloves garlic, minced
3 cups broccoli florets
8 ounces sliced mushrooms
Instructions
Soak the rice noodles in cold water for 30 minutes, or alternatively, boil them for 1 minute and steep in hot water for 5 minutes until softened. Drain well and set aside.
Slice the chicken breasts into thin strips and toss them with a little light soy sauce.
Heat 2 tablespoons of canola oil in a wok or large skillet over medium-high heat. Add the chicken and sear on both sides for 2–3 minutes until browned and nearly cooked through.
In a small bowl, whisk together the light soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar to make the sauce.
Push the chicken to the side of the skillet. Add the egg into the empty side and scramble until just set.
Add the minced garlic, broccoli florets, mushrooms, and the remaining oil to the skillet. Stir-fry everything together for about 2–3 minutes until the veggies are tender-crisp.
Add the drained rice noodles and the cooked chicken back into the pan. Stir-fry everything together, letting the noodles crisp slightly for extra texture, about 2–3 minutes.
Pour the prepared sauce over the mixture and toss everything thoroughly. Cook for an additional 1–2 minutes until the noodles are caramelized and the dish is well coated in sauce.
Serve hot and enjoy the rich, savory flavors!
Notes
If you can’t find extra wide rice noodles, regular wide rice noodles will work too—just adjust cooking time accordingly.
Use dark soy sauce for that signature deep color and richer flavor; if unavailable, add a splash of molasses to regular soy sauce.
Make sure your skillet or wok is very hot before adding the noodles to help them crisp up perfectly.
You can substitute broccolini or Chinese broccoli for a more traditional version.
Best enjoyed fresh but leftovers can be stored in an airtight container for up to 2 days and reheated quickly in a hot skillet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai