Thai · Lunch · Dinner
Pad See Ew
ผัดซีอิ๊ว
Wide, chewy rice noodles stir-fried until lightly charred with tender chicken, crisp Chinese broccoli and scrambled egg in a glossy sweet-savoury soy glaze. This lighter version uses lean chicken breast, extra greens and less oil.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 47% · Fat 24% · Protein 29%
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Ingredients
For 4 servings- 8 oz225 gdried wide rice noodles
- 2 medium400 gskinless chicken breast, thinly sliced
- 1 large bunch450 gChinese broccoli (gai lan)
- 3 large150 geggs
- 4 cloves12 ggarlic, minced
- 1 tbsp18 gdark soy sauce
- 2 tbsp32 greduced-sodium light soy sauce
- 1 tbsp18 goyster sauce
- 2 tsp8 gbrown sugar
- 3 tbsp45 gwater
- 1 1/2 tbsp20 gvegetable oil
- 1/4 tspground white pepper
- 1/2 tspchilli flakes (optional)
Steps
- 1
Soak the dried rice noodles in a large bowl of hot tap water for about 20 minutes, until pliable but still firm, then drain well.
- 2
While the noodles soak, slice the chicken breast thinly across the grain.
- 3
Cut the Chinese broccoli stems on an angle into 3 cm pieces and roughly chop the leaves, keeping stems and leaves separate.
- 4
Stir together the dark soy sauce, light soy sauce, oyster sauce, brown sugar, white pepper and water in a small bowl.
- 5
Heat 1/2 tbsp of the oil in a large wok or nonstick skillet over high heat.
- 6
Stir-fry the chicken for 4–5 minutes until browned and cooked through to 74 °C / 165 °F, then transfer to a plate.
- 7
Add another 1/2 tbsp of oil, then the garlic and broccoli stems; stir-fry for 2 minutes.
- 8
Add the broccoli leaves and toss for 1 minute until just wilted.
- 9
Push the vegetables to one side, crack in the eggs and scramble until just set.
- 10
Add the remaining oil, the drained noodles and the sauce; toss and let the noodles sit against the hot pan for 30 seconds at a time to char lightly, about 3 minutes total.
- 11
Return the chicken to the pan and toss everything together for 1 minute until hot.
- 12
Sprinkle with chilli flakes if using and serve immediately.
Swaps, storage and make-ahead
Swaps
- Swap the chicken breast for extra-firm tofu cubes and use a mushroom-based vegetarian oyster sauce for a meat-free version that still includes eggs.
- Use broccolini or regular broccoli florets instead of Chinese broccoli if gai lan is hard to find.
- For a gluten-free version, use tamari and choose dark soy and oyster sauces labelled gluten-free, since standard ones contain wheat.
- Use ground chicken or turkey instead of sliced breast for quicker prep and a texture closer to street-style versions.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a hot pan or microwave until steaming hot. This dish is best eaten fresh, as the noodles harden and clump when chilled, and it should not be frozen.
Make ahead
Mix the sauce, slice the chicken and cut the Chinese broccoli up to a day ahead and keep them covered in the fridge, with the chicken stored separately. Soak the noodles and stir-fry just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyEggsMolluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (345 g) | Per 100 g | |
|---|---|---|
| Calories | 474 kcal | 137 kcal |
| Protein | 33.3 g | 9.7 g |
| Carbohydrates | 54.9 g | 15.9 g |
| of which sugars | 3.2 g | 0.9 g |
| Fiber | 4 g | 1.2 g |
| Fat | 12.4 g | 3.6 g |
| of which saturated | 2.3 g | 0.7 g |
| Sodium | 868 mg | 252 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
