Cooking Lucid
Pad See Ew
Wide rice noodles stir-fried with Chinese broccoli, egg, and sweet dark soy sauce. Smoky, chewy, and one of Thailand's most beloved noodle dishes.
Prep 15 min
Cook 10 min
Total 25 min
Serves 4
Ingredients
Step 1 — Sauce and noodles
- 12 oz fresh wide rice noodles
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
Step 2 — Stir-fry
- 1 lb chicken thigh (sliced) or Chinese sausage
- 3 garlic cloves (minced)
- 4 cups Chinese broccoli (gai lan, cut)
- 2 eggs
- White pepper
Instructions
- 1
Prep
Gently separate rice noodles if stuck. Whisk dark soy, oyster sauce, light soy, and sugar.
- 2
Wok-fry
Heat oil over highest heat. Sear chicken, add garlic. Push aside, scramble eggs. Add noodles and sauce. Toss until charred in spots.
- 3
Add greens
Toss in Chinese broccoli. Stir-fry 2 minutes until wilted but crisp. Season with white pepper and serve immediately.
Nutrition per serving: 420 cal · 28g protein · 52g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
