20-Minute Chicken Pad See Ew Recipe

https://youtu.be/vYFXOFZrm38

 

Chicken Pad See Ew was the noodle dish I grew up eating on the streets of Bangkok—wide rice noodles with smoky char, sweet-savory sauce, and tender chicken in every bite. Today, I make a 20-minute version at home that my family can’t get enough of. Want the secret?

Chicken Pad See Ew Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

For the chicken and marinade:
3/4 pound chicken breast, sliced against the grain
Pinch of salt
Pinch of white pepper
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil

For the sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/2 cup water

For the stir-fry:
1 package (14 oz) dried thick rice noodles
3 tablespoons cooking oil, separated
2 large eggs
3 stalks Chinese broccoli, cut into bite-sized pieces
3 cloves garlic, minced

Chicken Pad See Ew Instructions

1. Prepare the chicken

• Slice the chicken breast against the grain into about ¼ inch slices.
• In a bowl, add the sliced chicken and sprinkle with salt. Mix until the chicken absorbs the salt and turns slightly tacky.
• Add white pepper, soy sauce, dark soy sauce, and the cornstarch slurry (1 teaspoon of cornstarch mixed with 1 tablespoon of water). Mix thoroughly.
• Add cooking oil to seal in moisture and prevent sticking.
• Set aside to marinate while you prep the other ingredients.

2. Prep the remaining ingredients

• Cut the Chinese broccoli into bite-sized pieces.
• Mince the garlic and set aside.

3. Make the sauce

• In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until combined.

4. Boil the rice noodles

• In a pot over high heat, bring water to a boil.
• Add the dried rice noodles and cook for about 3 minutes, just until softened but still slightly undercooked.
• Transfer immediately to cold water to stop the cooking. Drain well and set aside.

5. Stir-fry the chicken

• In a wok over high heat, add 1 tablespoon of cooking oil.
• Add the marinated chicken and stir-fry for about 3 minutes, until fully cooked.
• Remove from the wok and set aside.

6. Stir-fry the eggs and Chinese broccoli

• In the same wok over high heat, add 1 tablespoon of cooking oil.
• Crack the eggs and stir-fry until partially set, then push them to one side.
• Add Chinese broccoli and garlic. Stir-fry for about 1 minute until fragrant.
• Remove everything from the wok and set aside.

7. Stir-fry the noodles and combine

• In the wok over high heat, add the remaining 1 tablespoon of cooking oil.
• Add the drained rice noodles and stir-fry until heated through.
• Return the chicken, eggs, and Chinese broccoli to the wok.
• Pour in the sauce and toss for about 1 minute until everything is well coated.
• Let the noodles sit undisturbed for about 15 seconds to develop a light char.

Tips & notes

• Slice against the grain: Chicken breast has long muscle fibers. Cutting against the grain keeps the meat tender and juicy.
• Choose the right noodles: Thick rice noodles with a bit of starch hold together better and won’t break apart during stir-frying.
• Don’t overcook the noodles: Slightly undercooking them during boiling prevents mushy noodles later.
• High heat matters: Keep the wok hot to achieve that signature smoky flavor without steaming the noodles.
• Let it char: That final 15-second rest in the wok creates the lightly caramelized flavor that makes Pad See Ew so irresistible.