- Pillsbury Doughboy trademarked (1970)
Pad See Ew
- 3 Tablespoons dark soy sauce
- 1 Tablespoon oyster sauce
- 2 Tablespoons fish sauce
- 2 Teaspoons sugar
- 2 Tablespoons peanut oil
- 2-3 cloves garlic, minced
- 2 eggs
- 2 Cups chopped chicken breast
- 2-3 cups chopped Chinese broccoli (gai lan), cut into 3-inch pieces
- 4 Cups fresh rice noodles
- 1/2 Teaspoon white pepper
Pad see ew, which directly translates to "stir-fried (with) soy sauce," is standard lunch fare among Thais and is very popular in restaurants outside of Thailand. My recipe incorporates flat rice noodles pan-fried with chicken, gai lan, and a special mixture of Siamese seasonings creating the ultimate comfort food perfect for any level of home cook.
Combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl and set aside. Heat the oil in a medium-sized sauté pan over medium-high heat, add the garlic, and sauté until light brown. Then, add the eggs and scramble lightly until set.
Add the chicken and Chinese broccoli, tossing constantly until the chicken starts to turn opaque, about 1-2 minutes. Add the fresh rice noodles and sauce and toss to combine for about 3-5 minutes. When the noodles are cooked through and sauces are absorbed, add the white pepper and mix well. Adjust seasoning as needed.