When you’re ready to make Pad See Ew, gather your wide rice noodles, marinated chicken, Chinese broccoli, and eggs.
Verify you have soy sauce, oyster sauce, and dark soy sauce at hand for that savory punch.
Use a wok or large skillet for even cooking.
Don’t skip garnishes like lime wedges and chilies—they add essential contrast.
With these ingredients prepped, you’ll soon reveal the vibrant flavors of Thai cuisine. Curious about the next steps?
Kitchen Tools Required
- 1 Wok or large frying pan
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Measuring cup
- 1 Measuring spoon set
Ingredients
- 400 grams Wide rice noodles, fresh or soaked if dried
- 200 grams Chicken breast, chopped small
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 2 cloves Garlic, minced
- 2 Eggs
- 1 tablespoon Vegetable oil
- 100 grams Chinese broccoli, chopped
- 1 tablespoon Fish sauce
- 1 tablespoon Water
- 1/4 teaspoon White pepper
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pad See Ew, you can follow this timeline:
Prep Work (Total: 15 minutes)
- Minute 0-2: Gather all equipment and ingredients.
- Minute 2-5: Chop the chicken breast small and marinate it with 1 tablespoon of soy sauce.
- Minute 5-8: Mince the garlic and chop the Chinese broccoli.
- Minute 8-10: Measure out the sauces (soy sauce, oyster sauce, dark soy sauce, fish sauce) and sugar.
- Minute 10-12: Soak the rice noodles if they’re dried.
- Minute 12-15: Set up the wok and guarantee all ingredients are within reach.
Cooking (Total: 10 minutes)
- Minute 15-16: Heat the wok over medium-high heat and add vegetable oil.
- Minute 16-17: Stir-fry the minced garlic until fragrant.
- Minute 17-19: Add the marinated chicken to the wok and cook until almost done.
- Minute 19-20: Push chicken to the side and scramble the eggs on the empty side.
- Minute 20-22: Mix scrambled eggs with the chicken.
- Minute 22-23: Add the rice noodles and stir to combine.
- Minute 23-25: Mix in the sauces, sugar, fish sauce, and water.
- Minute 25-27: Stir in the Chinese broccoli and cook until tender-crisp.
- Minute 27-28: Sprinkle white pepper and toss everything evenly.
This timeline guarantees you finish the Pad See Ew in approximately 25 minutes, allowing time for a seamless changeover between preparation and cooking activities.
Adjust seasoning as needed and enjoy your meal!
Recipe
To make Pad See Ew, you’ll need to gather a few essential ingredients such as soy sauce, oyster sauce, and dark soy sauce, which contribute to the dish’s rich and savory profile.
You’ll also need a protein of your choice, traditionally chicken, and fresh wide rice noodles, which are vital to the dish’s texture.
Chinese broccoli adds a slight bitterness that complements the savory flavors, while eggs add richness.
To begin cooking Pad See Ew, marinate the chicken breast with 1 tablespoon of soy sauce in a mixing bowl.
While it marinates, prepare the other ingredients.
Heat a wok over medium-high heat and add the vegetable oil.
Stir-fry the minced garlic until fragrant, then add the marinated chicken, cooking it until nearly done.
Push the chicken aside and scramble the eggs in the wok.
Mix the eggs with the chicken and add the rice noodles, stirring to combine.
Pour in the oyster sauce, remaining soy sauce, dark soy sauce, sugar, fish sauce, and water.
Add the chopped Chinese broccoli, cooking until it’s tender yet crisp.
Finally, sprinkle white pepper over the dish and mix everything well to guarantee even coating.
For extra tips, make certain your wok is very hot before adding any ingredients to achieve the authentic smoky flavor characteristic of Pad See Ew.
Adjust the seasoning to your preference, and feel free to substitute the chicken with beef, pork, or tofu for variety.
If using dried rice noodles, soak them according to package instructions before adding them to the wok.
This dish is best served hot and fresh, right after cooking, for the most flavorful experience.
Cooking Steps
Start by marinating the chicken in soy sauce to infuse flavor while you prepare the other ingredients.
Heat your wok over medium-high, add vegetable oil, then sauté minced garlic until it’s aromatic.
Once the garlic is ready, introduce the marinated chicken and cook it until it’s nearly done, then move it aside and crack the eggs into the wok for scrambling.
Step 1. Marinate Chicken in Soy Sauce
Grab your mixing bowl and combine the chicken breast with 1 tablespoon of soy sauce.
Confirm each piece is evenly coated for uniform flavor absorption.
Allow the chicken to marinate for at least 10 minutes.
This step enhances the umami profile of the meat and tenderizes it, making it flavorful and juicy.
| Ingredient | Amount |
|---|---|
| Chicken breast | 200 grams |
| Soy sauce | 1 tablespoon |
While the chicken marinates, organize the remaining ingredients for efficiency.
This preparation phase is vital in achieving the authentic taste of Pad See Ew.
The soy sauce not only infuses the chicken with a savory depth but also aids in caramelization during cooking.
Consistency in marination will guarantee that each bite delivers balanced seasoning.
Step 2. Heat Wok, Add Vegetable Oil
Get your wok ready and heat it over medium-high heat, ensuring it’s hot enough before proceeding.
Once the wok is thoroughly heated, pour in 1 tablespoon of vegetable oil.
Swirl the oil around to coat the surface evenly.
This step is vital for preventing sticking and achieving a uniform cook on your ingredients.
The oil should shimmer slightly, indicating it’s at the right temperature.
Avoid overheating, as this may burn subsequent components.
A well-heated wok and oil promote the Maillard reaction, essential for developing the rich, authentic flavors in Pad See Ew.
Be ready with your next ingredients, as the wok retains heat efficiently, allowing for quick and even cooking as you proceed with the recipe.
Step 3. Sauté Garlic Until Aromatic
Toss the minced garlic into the hot oil, stirring briskly with your wooden spoon or spatula.
Make sure the garlic is evenly distributed across the wok’s surface.
Maintain a medium-high heat to prevent scorching.
As the garlic sautés, its fragrance should quickly fill the kitchen, signaling it’s time to proceed.
Watch closely; you want a light golden hue, not a deep brown, to avoid bitterness.
This step should take about 15-20 seconds, so remain attentive and prepare to act swiftly.
The minced garlic adds essential depth to your Pad See Ew, infusing the oil with its aromatic essence.
Once you achieve the desired aroma and color, be ready to move on to the next ingredient without delay, keeping your momentum steady.
Step 4. Cook Chicken Until Nearly Done
Slide the marinated chicken into the wok, ensuring the pieces make contact with the hot surface for ideal searing.
Use your spatula to spread them evenly, allowing the chicken to brown slightly.
Keep the heat at medium-high to maintain a consistent temperature.
Let each piece cook undisturbed for about 1-2 minutes to develop a golden crust.
Once the edges begin to brown, stir-fry by flipping and turning the pieces swiftly, ensuring even cooking.
The chicken should be opaque with a slightly pink center, indicating it’s nearly done, yet tender.
This stage is vital for maintaining moisture in the chicken.
Avoid overcrowding the wok, as this can cause steaming instead of frying, compromising texture and flavor.
Step 5. Move Chicken, Crack Eggs
Shift the chicken to one side of the wok, making room for the eggs to be cooked.
Crack two eggs into the empty space, ensuring they don’t mix with the chicken initially.
Use your spatula to scramble them, maintaining a medium-high heat to prevent sticking.
Focus on achieving a soft scramble, which will integrate smoothly with the chicken.
| Ingredient | Quantity |
|---|---|
| Chicken breast | 200g |
| Eggs | 2 |
| Vegetable oil | 1 tbsp |
| Soy sauce | 1 tbsp |
| Garlic, minced | 2 cloves |
Once the eggs are fully cooked, combine them with the chicken, ensuring even distribution.
This step is essential for layering flavors—letting the eggs absorb the sauces and spices.
Your focus on technique assures a perfect texture and flavor balance.
Serving Tips
- Lime Wedges: Serve with lime wedges on the side for a fresh, tangy contrast that enhances the dish’s flavors.
- Chili Flakes or Sliced Fresh Chilies: Add some heat for those who enjoy a spicy kick with their meal.
- Cucumber Slices: Offer a revitalizing and cooling accompaniment that balances the rich flavors of the dish.
- Peanuts: Provide a small bowl of crushed peanuts for a crunchy texture and nutty flavor addition.
- Pickled Vegetables: Pair with a side of pickled vegetables to add a tangy, acidic element that complements the savory noodles.
Storage/Freezing/Reheating
Storage: Store leftover Pad See Ew in an airtight container in the refrigerator for up to three days to maintain freshness and prevent spoilage.
Freezing: To freeze Pad See Ew, transfer it to a freezer-safe container. Confirm it’s sealed tightly and freeze for up to two months.
Reheating: Reheat Pad See Ew in a wok or frying pan over medium heat, stirring occasionally until thoroughly heated. Add a splash of water if it appears dry.
Final Thoughts
When you finish preparing your Pad See Ew, it’s important to focus on balancing the flavors and textures.
Make sure the wide rice noodles absorb the sauces thoroughly, enhancing their savory depth.
The chicken should remain tender, its marination with soy sauce infusing each piece with umami.
Pay attention to the Chinese broccoli; it should retain a slight crunch, contrasting with the soft noodles.
Taste the dish and adjust the seasoning as needed; a touch more fish sauce or dark soy sauce might be necessary.
The white pepper should subtly enhance the dish’s aroma, not overpower it.
Finally, serve the Pad See Ew immediately, as the noodles can become overly soft if left sitting, making certain each bite is freshly vibrant.
Frequently Asked Questions
What Is the Origin of Pad See Ew?
You’re exploring the origin of a dish rooted in Thai cuisine, influenced by Chinese cooking. Focus on its key ingredients: wide rice noodles and soy sauce, which highlight the harmony of flavors in this culinary tradition.
Can Pad See Ew Be Made Vegetarian?
Yes, you can make it vegetarian. Substitute chicken with tofu, omit fish sauce, and use a vegetarian oyster sauce. Verify you maintain balance by adjusting seasonings. Follow the cooking steps, verifying each ingredient is thoroughly integrated.
How Spicy Is Pad See Ew Typically?
You’ll find Pad See Ew isn’t typically spicy. Focus on balancing savory flavors with soy sauces and a hint of white pepper. Adjust spice levels by adding chili flakes or fresh chilies according to your preference.
What Are Common Substitutions for Chinese Broccoli?
Substitute Chinese broccoli with broccolini or regular broccoli. Use the same quantity, chopping them into similar-sized pieces. Guarantee they’re vibrant and tender-crisp by cooking briefly. Always adjust cooking time to maintain each substitution’s texture and flavor.
How Does Pad See Ew Differ From Pad Thai?
You’ll notice Pad See Ew uses wide rice noodles, dark soy sauce, and Chinese broccoli, creating a savory flavor. Pad Thai, on the other hand, includes tamarind paste, peanuts, and lime, offering a sweet and tangy profile.
Pad See Ew
Equipment
- 1 Wok or large frying pan
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 400 grams Wide rice noodles fresh or soaked if dried
- 200 grams Chicken breast chopped small
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 2 cloves Garlic minced
- 2 Eggs
- 1 tablespoon Vegetable oil
- 100 grams Chinese broccoli chopped
- 1 tablespoon Fish sauce
- 1 tablespoon Water
- 1/4 teaspoon White pepper
Instructions
- In a mixing bowl, combine the chicken pieces with 1 tablespoon of soy sauce and let them marinate while you prepare other ingredients.
- Heat the wok over medium-high heat and add the vegetable oil.
- Add minced garlic to the wok and stir-fry until fragrant.
- Add the marinated chicken to the wok and stir-fry until it is almost cooked through.
- Push the chicken to one side of the wok and crack the eggs into the empty side.
- Scramble the eggs until fully cooked, then mix them with the chicken.
- Add the wide rice noodles to the wok and stir-fry to combine with the chicken and eggs.
- Mix in the oyster sauce, remaining soy sauce, dark soy sauce, sugar, fish sauce, and water.
- Stir in the Chinese broccoli and cook until the vegetables are tender but still crisp.
- Sprinkle white pepper over the dish and toss to combine everything evenly.
Notes
