Dark soy sauce gets its molasses-like sweetness from 6 months of fermentation, making Pad See Ew taste like caramelized umami.
Pad See Ew
Dive into the delicious world of Pad See Ew, a beloved Thai classic that brings together tender chicken, chewy rice noodles, and vibrant Chinese broccoli in a mouthwatering stir-fry. Coated in a rich, savory sauce, this dish is all about that perfect balance of flavors and textures. Get ready to savor every bite of this comforting, easy-to-make noodle delight!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This Bangkok street-food legend was actually born from Chinese immigrants in 1930s Thailand who couldn't find proper black bean sauce, so they jerry-rigged dark soy sauce with palm sugar to create that signature caramel-brown glaze that makes Pad See Ew look like it's been dipped in liquid mahogany instead of the pale, sad noodles most Western kitchens produce.
Regional Twist
In Chiang Mai's northern provinces, they swap the Chinese broccoli for morning glory stems and double the white pepper, creating a version that'll clear your sinuses faster than a Thai boxing match.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- ½ lbs (227 g) chicken thigh
- 2-3 pieces chinese broccoli
- 2 pieces eggs
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- dark soy sauce (to taste)
- 1 lb (454 g) fresh rice noodles
- garlic (to taste)
- light soy sauce (to taste)
- 5 tbsp (74 ml) neutral oil
- oyster sauce (to taste)
- palm sugar (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Cut chicken thigh into bite-sized pieces and marinate with light soy sauce, oyster sauce, cornstarch, and 1 tsp of oil.
- 2
Combine the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, palm sugar, and white pepper.
- 3
Mince garlic and prep Chinese broccoli by separating the stem from the leafy portion and slicing each into bite-sized pieces.
- 4
Heat 2 tbsp oil in a hot wok until smoking and sauté chicken for 4-5 minutes until seared and about 80 percent cooked through.
- 5
Remove the chicken and add 1 tbsp oil to the wok. Sauté garlic with sliced broccoli stem for 1-2 minutes before adding the leafy portion.
- 6
Once the leafy portion is wilted, move the contents to the side of the wok, add 1 tbsp of oil, and fry 2 eggs. Mix to scramble and set aside.
- 7
Add 2 tbsp oil to the hot wok and combine rice noodles with the sauce. Once combined, incorporate the chicken and broccoli stir fry and gently stir for 1-2 minutes.
- 8
Enjoy with sliced Thai chillies and vinegar.
💡 Pro Tips
- ✓Heat your wok to 450-500°F (smoking point) before adding oil because the Maillard reaction requires high heat to develop the characteristic 'wok hei' smoky flavor in pad see ew.technique450-500°F
- ✓Separate fresh rice noodles gently with wet hands 10-15 minutes before cooking to prevent tearing, as the starches need time to relax at room temperature.timing10-15 minutes
- ✓Use a 3:1 ratio of dark to light soy sauce to achieve the signature dark caramelized color while maintaining balanced salinity, as dark soy sauce contains molasses that caramelizes under high heat.ingredient3:1 ratio
- ✓Cook chicken to exactly 165°F internal temperature in the first sear, then remove immediately to prevent overcooking during the final 1-2 minute toss with noodles.timing165°F
- ✓Add Chinese broccoli stems 30-45 seconds before the leaves because stems contain 60% more cellulose and require longer cooking to break down properly.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Dark soy sauce gets its molasses-like sweetness from 6 months of fermentation, making Pad See Ew taste like caramelized umami.
Pad See Ew
Dive into the delicious world of Pad See Ew, a beloved Thai classic that brings together tender chicken, chewy rice noodles, and vibrant Chinese broccoli in a mouthwatering stir-fry. Coated in a rich, savory sauce, this dish is all about that perfect balance of flavors and textures. Get ready to savor every bite of this comforting, easy-to-make noodle delight!
The Story
This Bangkok street-food legend was actually born from Chinese immigrants in 1930s Thailand who couldn't find proper black bean sauce, so they jerry-rigged dark soy sauce with palm sugar to create that signature caramel-brown glaze that makes Pad See Ew look like it's been dipped in liquid mahogany instead of the pale, sad noodles most Western kitchens produce.
Regional Twist
In Chiang Mai's northern provinces, they swap the Chinese broccoli for morning glory stems and double the white pepper, creating a version that'll clear your sinuses faster than a Thai boxing match.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- ½ lbs (227 g) chicken thigh
- 2-3 pieces chinese broccoli
- 2 pieces eggs
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- dark soy sauce (to taste)
- 1 lb (454 g) fresh rice noodles
- garlic (to taste)
- light soy sauce (to taste)
- 5 tbsp (74 ml) neutral oil
- oyster sauce (to taste)
- palm sugar (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Cut chicken thigh into bite-sized pieces and marinate with light soy sauce, oyster sauce, cornstarch, and 1 tsp of oil.
- 2
Combine the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, palm sugar, and white pepper.
- 3
Mince garlic and prep Chinese broccoli by separating the stem from the leafy portion and slicing each into bite-sized pieces.
- 4
Heat 2 tbsp oil in a hot wok until smoking and sauté chicken for 4-5 minutes until seared and about 80 percent cooked through.
- 5
Remove the chicken and add 1 tbsp oil to the wok. Sauté garlic with sliced broccoli stem for 1-2 minutes before adding the leafy portion.
- 6
Once the leafy portion is wilted, move the contents to the side of the wok, add 1 tbsp of oil, and fry 2 eggs. Mix to scramble and set aside.
- 7
Add 2 tbsp oil to the hot wok and combine rice noodles with the sauce. Once combined, incorporate the chicken and broccoli stir fry and gently stir for 1-2 minutes.
- 8
Enjoy with sliced Thai chillies and vinegar.
💡 Pro Tips
- ✓Heat your wok to 450-500°F (smoking point) before adding oil because the Maillard reaction requires high heat to develop the characteristic 'wok hei' smoky flavor in pad see ew.technique450-500°F
- ✓Separate fresh rice noodles gently with wet hands 10-15 minutes before cooking to prevent tearing, as the starches need time to relax at room temperature.timing10-15 minutes
- ✓Use a 3:1 ratio of dark to light soy sauce to achieve the signature dark caramelized color while maintaining balanced salinity, as dark soy sauce contains molasses that caramelizes under high heat.ingredient3:1 ratio
- ✓Cook chicken to exactly 165°F internal temperature in the first sear, then remove immediately to prevent overcooking during the final 1-2 minute toss with noodles.timing165°F
- ✓Add Chinese broccoli stems 30-45 seconds before the leaves because stems contain 60% more cellulose and require longer cooking to break down properly.technique30-45 seconds