20-min. Easy Pad See Ew (Thai Stir-Fried Noodles)

20-min. Easy Pad See Ew (Thai Stir-Fried Noodles)

Chewy rice noodles stir fried with tender chicken, eggs, Chinese broccoli and garlic in a savory and slightly sweet sauce. This quick and easy pad see ew is ready in 20-minutes. A great main dish or meal made of simple ingredients!

5 from 8 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Thai

Servings

Calories per serving 752 kcal

Ingredients

1 lb fresh wide rice noodles separated (or see Notes section below for substitutes)
½ lb skinless boneless chicken thighs thinly sliced
2 large eggs beaten
2 cups Chinese broccoli chopped into 2-inch long pieces with thick stalks thinly sliced
3 garlic cloves minced
2 tablespoon vegetable oil or any neutral oil
2 teaspoon oyster sauce to marinate sliced chicken

Noodle Sauce

2 tablespoon oyster sauce or vegetarian stir-fry sauce
2 teaspoon regular soy sauce or light soy sauce
2 teaspoon dark soy sauce
5 teaspoon white granulated sugar or cane sugar
1 tablespoon white vinegar or rice vinegar
1 tablespoon water cold or room temperature

Instructions

In a large bowl, marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare the next ingredients.
In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
In a large pan, heat 2 teaspoon / 10 ml vegetable oil on medium-high heat. Fry marinated chicken until cooked, about 2-3 minutes. Remove from the pan and set aside.
Add 1 teaspoon / 5 ml vegetable oil into the pan. Then add minced garlic and chopped Chinese broccoli. Cook for 30-60 seconds or until leaves have softened. Push everything to the side of the pan.
Add 2 teaspoon / 10 ml vegetable oil into the empty space, add beaten eggs and let them sit for 10 seconds before scrambling. Then break into bite-sized pieces and toss with everything else. Push it all to the side.
Add in remaining vegetable oil, fresh rice noodles and noodle sauce and toss until noodles are evenly coated.
Add in cooked chicken. Toss everything until combined and all the sauce has absorbed into the noodles. Char the noodles in the pan for 30-60 seconds for extra flavor. Serve and enjoy!

Notes

Substitutes for Fresh Wide Rice Noodles

Feel free to substitute the fresh wide rice noodles with:

10-mm wide Dry Rice Noodle Sticks (use 200 g / 7 oz for a serving of 3): Boil the dry rice noodle sticks in hot boiling water for 5-6 minutes or until al dente. Strain and rinse off with running cold water. Strain again and mix in 1 teaspoon of neutral oil to prevent the noodles from sticking to each other.
Fresh Rice Noodle Rolls (a.k.a Cheung fun): I recommend microwaving for 30-60 second intervals for 2-3 minutes until they're warm enough to peel apart by hand. Then either cut them into 1.5-inch-wide pieces and unravel them or split them down the middle by hand.

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