Chicken Pad See Ew Recipe
Pad see ew is often overlooked in favor of pad Thai, but perhaps that's only because both dishes are quite similar. Both are classic Thai dishes, featuring noodles and typically some sort of protein and vegetable. A distinct difference between pad see ew and pad Thai is one that you'd notice just by looking at them side by side — the former typically incorporates large, flat noodles, whereas the latter features thinner noodles. This pad see ew recipe, courtesy of developer Christina Musgrave, stays true to the classic dish, featuring wide rice noodles with chicken thighs, broccoli, and a salty, tangy sauce.
"I love that this dish comes together in 30 minutes, and is loaded with delicious flavor," Musgrave says. "Any level of home cook can make this recipe." And that home cook could very well be you, with just 30 minutes of time, and a short list of easy-to-source ingredients. Whether you want to expand your cooking horizons, or you just want a break from eating at restaurants, this chicken pad see ew will surely satisfy.
Gather the ingredients for chicken pad see ew
To make this chicken pad see ew, you'll need wide rice stick noodles, olive oil, garlic, boneless and skinless chicken thighs, eggs, broccoli florets, soy sauce, oyster sauce, white vinegar, and sugar. "You can use chicken breasts instead of chicken thighs, rice vinegar in place of white vinegar, and add in any vegetables you like," Musgrave says in terms of substitutions. "You can also use regular rice noodles instead of wide ones," she says, in case that's all you have on hand.
Cook the noodles, chicken, broccoli, and eggs
To kick off this recipe, start by cooking the rice noodles per the package instructions. When they're done cooking, drain and set them aside. Meanwhile, bust out the wok and place it over medium-high heat. Add in 2 tablespoons of olive oil, followed by the minced garlic and cubed chicken. Allow these ingredients to cook for about 5 minutes, until the chicken has browned on the outside.
Next up, add the broccoli florets to the wok, mixing it with the chicken. Cook for 5 minutes, giving the broccoli a chance to soften, and turn bright green. Then, push all of the ingredients to one side of the wok, and crack the eggs into the empty side, working quickly to scramble them. Once scrambled, combine the eggs with the rest of the ingredients, then transfer everything to a plate.
Make the sauce, then toss in the noodles
Add the remaining tablespoon of olive oil to the wok, and let it heat up. In a small bowl, mix together the soy sauce, oyster sauce, vinegar, and sugar, then add both the sauce and the cooked noodles to the wok. Toss the noodles to fully coat them in the tangy, subtly sweet sauce.
Combine everything, and serve
Add the chicken, broccoli, and egg mixture back into the wok, then toss it all together with the saucy noodles. Now, you're ready to serve this chicken pad see ew, whether it be alone or with some tasty side dishes. "This is pretty much a complete meal on its own, but pairing this with other Thai dishes, like spring rolls, papaya salad, or curry would be excellent," Musgrave suggests.
This recipe yields 6 servings, so there's a good chance you'll have some leftovers. "Leftovers will keep for 3 to 4 days in a refrigerated, airtight container," Musgrave notes.
- 14 ounces wide rice stick noodles
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 4 boneless, skinless chicken thighs, cut into pieces
- 2 cups broccoli florets
- 2 eggs
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- Cook noodles according to package directions. Drain and set aside.
- While the noodles are cooking, heat a large wok over medium-high heat. Add 2 tablespoons olive oil, garlic, and chicken. Cook for 5 to 6 minutes, until browned.
- Add the broccoli to the wok, and cook for 5 minutes, until bright green.
- Move the broccoli and chicken to one side of the wok. Add the eggs to the other side of the wok, and scramble quickly. Combine the chicken, broccoli, and egg, and transfer to a plate.
- Add the remaining tablespoon of olive oil to the wok. Mix the soy sauce, oyster sauce, white vinegar, and sugar in a small bowl. Add the sauce and cooked noodles to the wok, and toss until combined.
- Add the chicken, broccoli, and egg back into the wok. Toss well, and serve.
| Calories per Serving | 491 |
| Total Fat | 13.9 g |
| Saturated Fat | 2.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 174.3 mg |
| Total Carbohydrates | 55.9 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 0.9 g |
| Sodium | 498.2 mg |
| Protein | 32.1 g |
