Pad See Ew is one of the most popular Thai stir-fried rice noodles. It's savory, full of egg flavor and wide rice noodle aroma. Best of all, it's a super healthy, balanced meal with vegetables and protein, family-friendly, and gluten-free. It's so easy and quick to prepare in 15 minutes that anyone can easily recreate it at home.
Ingredients
- 10 sheets dry rice papers, or 250g / 8.8 oz dried wide rice stick noodles, or 450g / 15 oz fresh wide flat rice noodles
PAD SEE EW SAUCE:
- 1 tsp fish sauce
- 1 tsp dark soy sauce or regular soy sauce, (Note 1)
- 1.5 tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp peanut or sesame oil
- 1/2 bowl water
STIR FRY:
- 2 tbsp peanut or vegetable oil
- 2 cloves garlic, finely chopped
- 2 chicken thighs (boneless, skinless), sliced
- 2 eggs
- 4 stems Chinese broccoli
Instructions
DRY RICE PAPER SHEETS:
- Prepare a large container larger than the rice papers. Pour some warm water into it.
- Soak five pieces at a time in warm water. When they are soft, squeeze out the air with your hand. Make sure the rice papers do not fall apart.
- Pick them up immediately when they are completely soft, about 3 to 4 seconds.
- Cut them into 1/2" wide strips to make rice noodles. Set aside.
- Cut five pieces of rice paper at a time.
PREPARATION:
- Rice Noodles - If you are using dry or fresh noodles, follow the directions on the package and drain them.
- Wash and trim the Chinese broccoli, separating the leaves from the stems. Cut the stalk off in a diamond shape. Set aside. (Note 2)
- Sauce - Mix all ingredients well in a bowl.
COOKING:
- Heat pan with oil, add egg to make scrambled eggs. (Note 3) Use a spatula to move the eggs to the other side.
- Add the chicken until it is cooked. (Note 4)
- Add the garlic and broccoli stems and stir for 1 minute. (Note 5)
- Add the leaves and stir for 2 minutes. Transfer to a plate and set aside.
- In the same pan, add the rice noodles and sauce and stir well. Then add all the ingredients again and stir well.
- Ready to serve. Throw in fresh chilies or chili sauce if desired.
Tips & Notes:
- The purpose of the dark soy sauce is to get a nice brown color for this dish. If you don't have it, you can use regular soy sauce that you have.
- Cut the stalk off in a diamond shape so it cooks through easily.
- Scramble the eggs in the pan first so that the oil fills with the flavor of the eggs and adds more flavor to the dish.
- When you add the chicken to the pan, don't stir until the bottom is golden brown so it's nicely seared and not steamed.
- Always cook the stalk first and add the leaves later. This way the stalk can be soft and the leaves don't get mushy.
Nutrition Information:
Serving: 100g Calories: 363kcal (18%) Carbohydrates: 8g (3%) Protein: 17g (34%) Fat: 29g (45%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 8g Monounsaturated Fat: 13g Trans Fat: 0.1g Cholesterol: 183mg (61%) Sodium: 621mg (27%) Potassium: 219mg (6%) Fiber: 0.2g (1%) Sugar: 3g (3%) Vitamin A: 241IU (5%) Vitamin C: 2mg (2%) Calcium: 32mg (3%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
