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This Pad See Ew recipe combines chicken, noodles, and broccoli rabe in a lip-smacking sweet and salty, caramelized sauce — just like your favorite Asian restaurant!
Today we’re excited to share this delicious Pad See Ew recipe from the new cookbook, Rice. Noodles. Yum. This cookbook includes easy, non-intimidating recipes for Everyone’s Favorite Southeast Asian Dishes.
This wonderful new cookbook is written by my friend and fellow food blogger, Abigail Sotto Raines from Manila Spoon. You’ll find the recipe for this fantastic Pad See Ew in Rice. Noodles. Yum., plus more than 40 other Asian recipes featuring rice, noodles, and other ingredients that are easily sourced, even if you don’t live near a specialty Asian market.
If you are a fan of Asian cuisine, I think you’re going to drool over every recipe in the book. The cookbook includes:
- Rice “N” Easy recipes such as Perfect Rice, Nasi Goreng Ayam (Fried Rice with Chicken) and Nasi Kuning (Festive Yellow Rice)
- Delicious Noodle Dishes including Pancit Bihon Guisado (Filipino Noodle Stir-Fry with Meat and Vegetables) and everyone’s favorite Pad Thai (Stir-Fried Rice Noodles)
- Satisfying Soups such as Tom Yum (Hot and Sour Soup), Pho Bo (Noodle Soup with Beef) and Laksa (Coconut Curry Noodle Soup)
- Street Food Favorites, Best Ways to Begin The Day, Salads & Nibbles, and of course dessert in the Satisfying Your Sweet Cravings chapter.
There’s also a Quick Guide to Ingredients and Helpful Tools for Asian Cooking – a great resource for anyone who wants to explore Asian cuisine more fully. Additionally, most of Abigail’s recipes include easy-to-find substitutions that you can find at your local supermarket when a recipe calls for an item typically found at an Asian specialty market — so any home cook can make these recipes!
Pad See Ew is also known as Thai Stir-Fried Noodles, and it’s a very popular Thai street food noodle dish. Thanks to Abigail’s clear instructions, this dish couldn’t be any easier to make — and it tastes just like the version you’d enjoy at your local Thai restaurant.
How do you make Pad See Ew?
Pad See Ew cooks up very quickly, so it’s best to chop and measure all of the ingredients ahead of time before you start to heat up your wok.
We started by marinating slices of chicken in soy sauce. We also mixed up a seasoning sauce made from dark soy sauce, fish sauce, and oyster sauce, plus a small amount of sugar.
For our Pad See Ew, we used extra-large, dry rice noodles (you can buy them here), which was a substitution that Abigail recommended using if fresh rice noodles couldn’t be found. After soaking the noodles in boiling hot water for 10 minutes to soften, we drained and held until ready to add to the dish.
We also swapped in broccoli rabe for the Chinese broccoli (gai lan) called for in the original recipe — and we chopped the leaves into bite-sized pieces.
Next – we were ready to cook! In a large wok, we seared the marinated chicken until cooked through and removed it to a bowl.
Then, in the same wok, we sauteed garlic and scrambled an egg, then added the broccoli rabe for a quick cook. Finally, we added the softened noodles and the seasoning sauce, and simmered, allowing the noodles to cook through and caramelize. We added the chicken back to the wok to heat through, then immediately served the Pad See Ew on a platter with a generous grinding of cracked black pepper on top.
This Pad See Ew recipe is absolutely delicious, and just like the kind you’d order at your favorite restaurant.
You can order your own copy of Rice. Noodles. Yum. on Amazon, or anywhere else books are sold.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Pad See Ew (Thai Stir-Fried Noodles)
Recipe reprinted with permission from Abigail Raines and Page Street Publishing.
Ingredients
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) oyster sauce
2 1/2 tbsp (38 g) granulated sugar
8 oz (225 g) chicken breast, halved lengthwise and then thinly sliced
1 tbsp (15 ml) soy sauce
10 oz (300 g) flat and wide fresh rice noodles (ho fun, see Notes below – we used 8 oz of these dried noodles)
4 tbsp (60 ml) cooking oil of choice, divided
3 cloves garlic, minced
1 egg, beaten
8 stalks of gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalk cut off with leaves and thin stalks sliced to about 2 inches (5 cm) long
Freshly ground black pepper, to taste
Instructions
This noodle dish cooks very quickly, so everything must be ready and at hand once you start to cook.
Mix together the dark soy sauce, fish sauce, oyster sauce and sugar in a small bowl. Set aside.
Marinate the sliced chicken in the soy sauce for at least 10 minutes.
Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
Heat 2 tablespoons (30 ml) of oil in a nonstick wok or large skillet on medium–high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
Drizzle the remaining 2 tablespoons (30 ml) of oil in the wok and heat over medium–high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan and mix with the egg.
Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure the noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper, to taste. Serve immediately.
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Notes
NOTES: Fresh rice noodles (ho fun) are great for this dish. You can find these flat and wide rice noodles at Asian stores either in the refrigerated or frozen section. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in hot water for about 10 minutes or until softened.
One of the closest to restaurant style recipes I’ve found. I find it’s easier to steam the Thai broccoli and put it in last to avoid getting moisture on the noodles when you’re trying to get that delicious brown char. Helps too if the noodles are dry when you add them. Also, a coating of black soy sauce and corn flour on the meat makes all the difference.
Thanks for the suggestions Pat!
I have 3 Thai soy sauces – Black, Thin and Sweet. In your recipe, you indicate Dark Soy Sauce, is that the same as Black soy sauce? Your other ingredient is soy sauce, would that be Sweet soy sauce?
When is the Thin soy sauce used in Thai recipes?
Thank you.
Hi Kathy – I think you’ll find this article helpful: https://thewoksoflife.com/thai-soy-sauce/ – I’d use the black and thin soy sauces in this recipe. Hope this helps!
Hi Martha and Jack! I think I relayed to you once before that I live down the road from a mega Asian store that has every fresh and dried noodle known to mankind. This recipe looks scrumptious and so easy to make. Being Italian by birth , I do love the idea of broccoli rabe added to the dish. Knowing myself, I will add some garlic to the chicken when marinading . Thanks for another keeper… I am on my way to the grocery right now! Have a great weekend you two!
Hi Doris – I remember! (And I know you like garlic too!) 🙂 We hope you enjoy the recipe as much as we do! (We’ve made it twice in one week.) Have a great weekend too!