Takeout remakes · Thai
Pad See Ew with Chicken
Charred wide noodles, sweet soy, egg and broccoli.
The flavour of pad see ew comes from char, so the pan needs to be very hot and the noodles need a moment to sit still and blister. Dark soy gives the deep colour and a gentle sweetness. Broccoli stands in for Chinese broccoli and holds up to the heat.
Ingredients
For 4 plates.
Noodles
- 8 oz dried wide rice noodles
Chicken
- 1 3/4 lb boneless skinless chicken breasts, thinly sliced
- 1 teaspoon cornstarch
Stir-fry
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 2 large eggs
- 4 cups broccoli florets
Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 2 tablespoons water
Method
Soak the noodles in a bowl of very warm tap water for 10 minutes until pliable, then drain.
Meanwhile, slice the chicken and toss with the cornstarch. Stir the sauce ingredients together.
The rest of the method is in Short Order Pro
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Tips
- Soak dried noodles in warm water instead of boiling; they finish cooking in the pan and won't turn mushy.
- Work in two batches if your skillet is under 12 inches.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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