Pad See Ew — Print Recipe — The Culinary Codex

Smoky wide rice noodles stir-fried at blazing heat with dark soy sauce, Chinese broccoli, and egg, achieving the coveted 'wok hei' char. This beloved street food classic is Thailand's answer to comfort food on a plate.

Ingredients

400g fresh wide rice noodles (sen yai)
200g chicken breast, thinly sliced
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 eggs
200g Chinese broccoli (gai lan), cut into pieces
3 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon white pepper
1 tablespoon sugar

Instructions

1 Separate the fresh rice noodles gently with your hands, being careful not to break them, and toss them with a light coating of oil to prevent sticking during cooking.
2 Heat a wok over the highest possible flame until it is smoking hot, add oil and swirl to coat, then sear the chicken slices for two minutes until golden on the edges.
3 Push the chicken to one side of the wok, crack the eggs into the open space, and scramble them quickly for thirty seconds before mixing them together with the chicken pieces.
4 Add the garlic and Chinese broccoli stems first, tossing for one minute until they begin to soften, then add the leafy parts and toss for another thirty seconds in the intense heat.
5 Add the noodles to the wok along with dark soy sauce, light soy sauce, oyster sauce, and sugar, then toss everything vigorously for two minutes to achieve the smoky wok hei character.
6 Finish with a sprinkle of white pepper, give the noodles one final high-heat toss to ensure even coating, and serve immediately on a warm plate with chili vinegar on the side.

Did You Know?

The secret to authentic pad see ew is 'wok hei' or the breath of the wok, a smoky flavor achieved only when cooking at extremely high temperatures. Street vendors in Bangkok use burners that produce flames reaching over 1,000 degrees Fahrenheit.