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Pad See Ew Noodles Recipe Easy Homemade Tender Chicken and Crisp Greens

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A quick and easy Pad See Ew noodles recipe featuring tender chicken, crisp greens, and a perfectly balanced sweet and savory sauce. Perfect for weeknight dinners or impressing guests with authentic Thai flavors.

Ingredients

Scale
  • 8 oz fresh flat rice noodles (wide, about 1/2-inch wide)
  • 12 oz boneless, skinless chicken breast or thigh, thinly sliced
  • 2 cups Chinese broccoli (gai lan) or substitute with regular broccoli florets and stems, chopped
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil or peanut oil
  • Optional: chili flakes or fresh sliced chilies
  • Optional: lime wedges

Instructions

  1. Slice the chicken thinly against the grain for tenderness. Rinse and chop the Chinese broccoli into bite-sized pieces. Mince garlic finely. Lightly beat the eggs in a small bowl. If using dried rice noodles, soak them in warm water for 20 minutes until pliable, then drain well.
  2. In a bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, and sugar until sugar dissolves. Set aside.
  3. Place wok over high heat and add 1 tablespoon oil. Let it get hot until it shimmers (but not smoking).
  4. Add the sliced chicken and stir-fry until just cooked through and lightly browned. Remove chicken from wok and set aside.
  5. Add a bit more oil if needed. Toss in minced garlic and stir for 20 seconds until fragrant. Pour in beaten eggs and scramble gently until just set but still soft.
  6. Add the drained rice noodles to the wok. Pour the sauce over and toss quickly to coat evenly. Use tongs or spatula to fold and stir, letting noodles slightly char and caramelize on the bottom.
  7. Add the cooked chicken back into the wok along with Chinese broccoli. Stir-fry everything together until the greens are bright and tender-crisp. Adjust heat as needed to avoid burning but encourage slight charring.
  8. Taste and add a pinch of salt or extra soy sauce if desired. Serve hot with optional chili flakes or lime wedges on the side.

Notes

Use fresh flat rice noodles for best texture; if using dried, soak until pliable but avoid over-soaking. High heat is essential to achieve the signature smoky char (wok hei). Do not overcrowd the wok to prevent steaming the noodles. Adjust soy sauce and sugar to taste. For gluten-free, use tamari and gluten-free oyster sauce. Protein and vegetable swaps are encouraged for variety.

Nutrition

Keywords: Pad See Ew, Thai noodles, chicken stir-fry, Asian recipe, easy dinner, homemade Pad See Ew, stir-fried noodles

Find it online: https://prismtaste.com/pad-see-ew-noodles-recipe-easy-homemade-tender-chicken-and-crisp-greens/