Description
Pad see ew showcases Thailand’s beloved street food with wide rice noodles and savory soy sauce. Tender chicken, crisp vegetables, and caramelized edges create a delightful balance you’ll crave after one bite.
Ingredients
Scale
- 8 oz (226 g) chicken, beef, or shrimp, thinly sliced
- 8 oz (226 g) wide rice noodles (fresh or dried soaked per package instructions)
- 1 egg, lightly beaten
- 1 cup Chinese broccoli (Gai Lan), cut into 2-inch pieces (or regular broccoli, bok choy, or kale)
- 2 tbsps vegetable oil
- 2 tbsps dark soy sauce (adds color & depth)
- 1 tbsp light soy sauce (for saltiness)
- 1 tbsp oyster sauce (adds richness)
- 2 cloves garlic, minced
- 1 tsp soy sauce
- 1 tsp cornstarch (for tender meat, optional)
- 1 tsp fish sauce (optional, for umami)
- 1 tsp sugar
- ½ tsp white vinegar (balances flavors, optional)
- ¼ tsp white pepper
Instructions
- Noodle Preparation: Soften dried rice noodles in warm water until pliant, or gently separate fresh noodles to prevent clumping.
- Protein Marinade: Combine soy sauce and cornstarch, letting the mixture meld for 10 minutes to boost flavor and tenderness.
- Sauce Construction: Whisk dark and light soy sauces, oyster sauce, fish sauce, sugar, vinegar, and white pepper into a harmonious blend.
- Protein Searing: Heat wok to high temperature, add oil, and quickly cook marinated protein until fully done, then set aside.
- Egg and Aromatics: In the same pan, scramble egg until just set, then introduce minced garlic and allow its fragrance to bloom for 30 seconds.
- Noodle Integration: Add noodles to the pan, rapidly coat with prepared sauce through vigorous stirring, ensuring even distribution.
- Vegetable Incorporation: Toss Chinese broccoli into the mixture, stir-frying until it begins to wilt and absorb the surrounding flavors.
- Final Assembly: Reunite protein with noodle mixture, stirring to create a cohesive dish with balanced textures and tastes.
- Serving Finale: Transfer to serving plate and offer optional garnishes like chili flakes, lime wedges, or pickled chili vinegar for personalized enhancement.
Notes
- Control Noodle Moisture: Soak dried rice noodles carefully to prevent mushiness, ensuring they’re pliable but not overly soft before cooking.
- Master High-Heat Cooking: Use a blazing hot wok or skillet to achieve authentic wok hei (smoky flavor) and prevent noodles from becoming soggy.
- Balance Sauce Components: Whisk sauce ingredients thoroughly to create a harmonious blend of sweet, salty, and tangy flavors that coat noodles evenly.
- Prevent Cross-Contamination: Keep protein and vegetables separated during initial cooking stages to maintain distinct textures and prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 3
- Calories: 540
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 130 mg