Ingredients
Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 2 ½ tablespoons sugar
Protein
- 8 ounces chicken breast, halved lengthwise and thinly sliced (225 grams)
- 1 tablespoon soy sauce (for marinating chicken)
Noodles and Vegetables
- 10 ounces flat and wide fresh rice noodles (ho fun)
- 8 stalks gai lan (Chinese broccoli) or broccoli rabe, bottom stalks removed, leaves and thin stalks sliced about 2 inches long
Other
- 4 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 1 egg, beaten
- Freshly ground pepper to taste
Instructions
- Prepare the seasoning sauce: In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar dissolves and set the mixture aside.
- Marinate the chicken: Place the thinly sliced chicken breast in a bowl and toss it with 1 tablespoon of soy sauce. Let it marinate for at least 10 minutes to absorb the flavors.
- Prepare the noodles: Refresh the fresh rice noodles by rinsing them with cold water to separate the strands and prevent clumping. Drain well and set aside.
- Cook the chicken: Heat 2 tablespoons of canola oil in a nonstick wok or large skillet over medium-high heat. Add the marinated chicken slices and stir-fry for about 3 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside in a bowl.
- Sauté aromatics and egg: Add the remaining 2 tablespoons of oil to the wok and heat over medium-high. Add minced garlic and cook until fragrant and aromatic. Pour in the beaten egg and allow it to set for a few seconds, then scramble it gently with the garlic.
- Add the greens: Add the chopped gai lan or broccoli rabe to the egg and garlic mixture. Stir and cook briefly until the greens begin to soften.
- Combine noodles and sauce: Add the prepared noodles to the wok, then pour in the seasoning sauce. Quickly toss and stir to ensure the noodles are evenly coated with the sauce.
- Caramelize the noodles: Let the noodles cook undisturbed for about 30 seconds to develop a slight char on the bottom. Then flip or toss to allow the top portion to char as well. Let them sit without stirring for another 30 seconds.
- Finish and serve: Return the cooked chicken to the wok, stir everything together for a final toss to combine all ingredients thoroughly. Transfer the Pad See Ew to a serving plate and sprinkle with freshly ground pepper to taste. Serve immediately.
Notes
- Using fresh rice noodles is key for an authentic texture; if only dried noodles are available, soak and cook according to package directions before stir-frying.
- Gai lan (Chinese broccoli) adds a traditional flavor, but broccoli rabe or regular broccoli can be used as alternatives.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
- Adjust sugar amount to your taste for sweetness balance.
- Keep heat medium-high to achieve the signature slight char on the noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Thai
