Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Pad See Ew (Thai Stir-Fried Wide Rice Noodles)
Recipe

13 INGREDIENTS • 16 STEPS • 55MINS

Pad See Ew (Thai Stir-Fried Wide Rice Noodles)

4.4
8 ratings
Pad See Ew is a popular Thai street-food dish that features flat rice noodles stir-fried in a delicious soy sauce mixture. Dark soy sauce is the star ingredient in this dish, giving the rice noodles a nice balance of sweet and savory.
Add to plan
logo
Pad See Ew (Thai Stir-Fried Wide Rice Noodles)
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Pad See Ew is a popular Thai street-food dish that features flat rice noodles stir-fried in a delicious soy sauce mixture. Dark soy sauce is the star ingredient in this dish, giving the rice noodles a nice balance of sweet and savory.
55MINS
Total Time
$3.76
Cost Per Serving
Ingredients
Servings
4
us / metric
Brown Rice Pad Thai Noodles
6 cups
Brown Rice Pad Thai Noodles
Cooking Oil
1/3 cup
Cooking Oil
Dark Soy Sauce
2 Tbsp
Dark Soy Sauce
or Indonesian Kecap Manis
Soy Sauce
2 Tbsp
Brown Sugar
2 tsp
Brown Sugar
Boneless, Skinless Chicken Breast
6 oz
Garlic
3 cloves
Garlic, minced
Chinese Broccoli
4 stalks
Chinese Broccoli, cut
Egg
2
Eggs, lightly beaten
Chili Powder
to taste
Chili Powder
or Pickled Chili
optional
Nutrition Per Serving
VIEW ALL
Calories
719
Fat
29.0 g
Protein
22.3 g
Carbs
95.8 g
Add to plan
logo
Pad See Ew (Thai Stir-Fried Wide Rice Noodles)
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
If you are using dried wide rice noodles, soak Brown Rice Pad Thai Noodles (6 cups) in warm water for at least 30 minutes. Drain well.
step 2
Pour Cooking Oil (1 Tbsp) over the noodles (fresh or previously dried). Toss the noodles with your fingers to coat them in the oil.
step 2 Pour Cooking Oil (1 Tbsp) over the noodles (fresh or previously dried). Toss the noodles with your fingers to coat them in the oil.
step 3
Cut the Boneless, Skinless Chicken Breasts (6 oz) into bite-sized pieces.
step 4
Marinate the chicken in Soy Sauce (1 Tbsp) and Corn Starch (1 tsp) for 15 minutes.
step 4 Marinate the chicken in Soy Sauce (1 Tbsp) and Corn Starch (1 tsp) for 15 minutes.
step 5
Prepare the sauce by combining Dark Soy Sauce (2 Tbsp), Soy Sauce (1 Tbsp), Oyster Sauce (2 tsp), Rice Vinegar (1 tsp), and Brown Sugar (2 tsp). Set aside.
step 5 Prepare the sauce by combining Dark Soy Sauce (2 Tbsp), Soy Sauce (1 Tbsp), Oyster Sauce (2 tsp), Rice Vinegar (1 tsp), and Brown Sugar (2 tsp). Set aside.
step 6
Heat Cooking Oil (1 Tbsp) in a wok over medium-high heat. Add the chicken and stir-fry until fully cooked. Remove from wok and set aside.
step 6 Heat Cooking Oil (1 Tbsp) in a wok over medium-high heat. Add the chicken and stir-fry until fully cooked. Remove from wok and set aside.
step 7
Cut the Chinese Broccoli (4 stalks) horizontally into 1 1/2 inch pieces.
step 8
Add Cooking Oil (1 Tbsp) to the wok, followed by the Garlic (3 cloves), and Chinese broccoli. Stir-fry until the stems of the Chinese Broccoli are slightly soft, 1 - 2 minutes.
step 8 Add Cooking Oil (1 Tbsp) to the wok, followed by the Garlic (3 cloves), and Chinese broccoli. Stir-fry until the stems of the Chinese Broccoli are slightly soft, 1 - 2 minutes.
step 9
Push the Chinese broccoli to the side of the wok, then add Cooking Oil (1 Tbsp) to the wok.
step 10
Pour the Eggs (2) into the middle of the wok. Leave the eggs untouched for about 20 seconds to allow the bottom to set, flip, then scramble the eggs.
step 10 Pour the Eggs (2) into the middle of the wok. Leave the eggs untouched for about 20 seconds to allow the bottom to set, flip, then scramble the eggs.
step 11
Remove the eggs and Chinese broccoli from the wok.
step 12
Add Cooking Oil (2 Tbsp) to the wok, then turn up the heat to high.
step 13
Add the rice noodles to the wok, spreading them out in a single layer.
step 13 Add the rice noodles to the wok, spreading them out in a single layer.
step 14
Stir the sauce, then pour the sauce over the noodles. Stir-fry the noodles, coating them evenly in the sauce.
step 14 Stir the sauce, then pour the sauce over the noodles. Stir-fry the noodles, coating them evenly in the sauce.
step 15
Return the chicken, Chinese broccoli and egg to the wok. Toss to combine all ingredients, then transfer to a serving plate.
step 15 Return the chicken, Chinese broccoli and egg to the wok. Toss to combine all ingredients, then transfer to a serving plate.
step 16
Serve immediately with Chili Powder (to taste), if using, and enjoy!
step 16 Serve immediately with Chili Powder (to taste), if using, and enjoy!
Tags
view more tags
Dairy-Free
Asian
Lunch
Chicken
Dinner
Thai
0 Saved
top