Pad See Ew is one of the most popular dishes, both in its native Thailand and around the world. It's also a dish you can make in your own kitchen in 20 minutes or less, so you can experience what makes this meal so special firsthand! The sauce alone is the perfect balance of savory, sweet, and tangy, caramelized into even greater depth. Juicy chicken, fluffy eggs, crunchy broccoli, tender noodles—there are endless things to love in Pad See Ew. For an even more amazing dinner (if such a thing is possible) why not serve it with a Thai Iced Tea?
IngredientsFor the sauce: • 2 tablespoons dark soy sauce • 2 tablespoons oyster sauce • 2 teaspoons soy sauce • 2 teaspoons white vinegar • 2 teaspoons sugar, of your choice • 2 tablespoons water For the stir-fry: • 3 tablespoons peanut or vegetable oil, divided • 2 cloves garlic, very finely chopped • 1 cup chicken thighs, boneless, skinless, and sliced • 7 ounces wide rice stick noodles, uncooked • 4 stems Chinese broccoli, ends trimmed, cut into 3-inch pieces, and with the leaves separated • 1 large egg
To make the sauce, mix the dark soy sauce, oyster sauce, soy sauce, white vinegar, sugar, and water until the sugar dissolves.
Heat 1 tablespoon of the oil in a large, heavy-bottom skillet or wok over high heat.
Add the garlic, cooking for 15 seconds.
Add the chicken, cooking it until its color changes to mostly white, about 5-6 minutes.
Cook the rice stick noodles according to the package directions.
While the noodles cook, add the Chinese broccoli stems to the pan or wok and cook until the chicken is almost cooked through, for about 3 minutes.
Add the leaves of the Chinese broccoli, cooking until just wilted, about 3 minutes.
Make sure the chicken has cooked through, reading 165 degrees F in its thickest part.
Push the contents of the pan or wok to the side and crack the egg into the now vacant side of the pan.
Scramble the egg and then incorporate it into the chicken mixture.
Transfer the chicken and egg mixture to a plate.
Add the remaining 2 tablespoons of oil to the wok over high heat, heating it until it starts smoking.
Add the cooked rice noodles and the prepared sauce.
Toss the noodles with the sauce as few times as possible, so that everything is just coated.
Cook until the sauce has caramelized, about 1-1 1/2 minutes.
Return the chicken mixture to the wok, tossing to combine.