Name: Pad See Ew (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 pound Chicken breast-cut into bite-sized pieces; 1 pound Wide rice noodles-fresh or dried; 2 cups Chinese broccoli (gai lan)-chopped; 1 large Egg-beaten; 2 cloves Garlic-minced; 3 tablespoons Soy sauce; 2 tablespoons Dark soy sauce; 2 tablespoons Oyster sauce; 1 tablespoon Sugar; 1 teaspoon White vinegar; 2 tablespoons Vegetable oil

Recipe tier

A quick and simple version of Pad See Ew, perfect for weeknight dinners using readily available ingredients.

Total 30 min

Serves 4 servings

Steps 8

Ingredients 11

Protein
1 pound 450 g Chicken breast-cut into bite-sized pieces
Noodles
1 pound 450 g Wide rice noodles-fresh or dried
Vegetables
2 cups 200 g Chinese broccoli (gai lan)-chopped
1 large 150 g Egg-beaten
2 cloves 6 g Garlic-minced
Sauce
3 tablespoons 45 mL Soy sauce
2 tablespoons 30 mL Dark soy sauce
2 tablespoons 30 mL Oyster sauce
1 tablespoon 15 mL Sugar
1 teaspoon 5 mL White vinegar
Oil
2 tablespoons 30 mL Vegetable oil

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Equipment

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Instructions

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If using dried rice noodles, cook according to package directions. Drain and set aside.
Combine all Sauce ingredients in a small bowl and mix well. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the garlic and cook for 30 seconds until fragrant. Add the beaten egg and scramble until cooked.
Add the Chinese broccoli and cooked rice noodles to the wok. Stir-fry for 2-3 minutes until the broccoli is slightly tender.
Pour the Sauce over the noodles and vegetables. Stir-fry for another 2-3 minutes, until the sauce is evenly distributed and the noodles are heated through.
Add the cooked chicken back to the wok. Stir to combine and heat through.
Serve immediately.