This simple Pad See Ew recipe combines thick rice noodles, tender chicken, and crunchy vegetables, all tossed in a flavorful, savory sauce. Quick to prepare yet packed with taste, these stir-fried noodles are sure to become your new weeknight favorite!
INGREDIENTS
- 8 oz (1/2 lb) wide rice noodles (fresh or dried)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 6 oz (2-3 pieces) boneless, skinless chicken thighs, trimmed of excess fat and sliced (or your choice of protein)
- 6 oz (5-6 stalks) Chinese broccoli (Gai Lan), rinsed and chopped into small pieces
- 2 large eggs
Pad See Ew Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 2 tbsp water (add more if needed)
INSTRUCTIONS
- Mix all sauce ingredients in a bowl. Cook the rice noodles according to package instructions, cooking about 1-2 minutes less than recommended. Rinse with cold water, drain, and set aside.
- Heat oil in a wok over medium heat. Add garlic and sauté until fragrant. Add chicken and cook for about 2-3 minutes, until nearly cooked through.
- Push the ingredients to one side of the wok, crack in the eggs, and scramble them. Add Chinese broccoli, rice noodles, and sauce to the pan.
- Toss everything together, adding more water if needed. Cook for an additional 1-2 minutes until the noodles are evenly coated and slightly caramelized. Serve immediately and enjoy!
