Recipe byThe ZestyPlate Kitchen
Thai stir-fried wide rice noodles with chicken, egg and Chinese broccoli in a sweet, dark soy sauce. Smoky, satisfying and on the table in minutes.
Pad See Ew is the sort of thing you crave on a tired weeknight: wide rice noodles stir-fried hard until they char a little, tangled with chicken, egg and Chinese broccoli in a sweet, savoury soy. The whole lot is done in minutes, so the real work is prepping before the wok goes on. That faint scorch from the pan, what cooks call wok hei, is exactly what makes it taste like the version from your local.
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Prep 15 min
Cook 10 min
Total 25 min
Medium
Scale:
- 6oz/180g Rice Stick Noodles
- 2 tbsp Dark Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tsp Soy Sauce
- 2 tsp White Vinegar
- 2 tsp Sugar
- 2 tbsp Water
- 2 tbsp Peanut Oil
- 2 cloves Garlic
- 1 cup Chicken
- 1 Egg
- 4 cups Chinese Broccoli
Nutrition (per serving)
840
kcal
41g
Protein
99g
Carbs
32g
Fat
Estimated per serving. How we calculate this.
Tags:
Pasta
Preparation
- Stir the sauce ingredients together in a small bowl.
- Mince the garlic into a wok with the oil and set over high heat. Once hot, add the chicken and the Chinese broccoli stems and cook until the chicken is lightly golden.
- Push everything to one side, crack the egg into the gap and scramble it. Don't worry if it catches on the bottom, as that char is part of the flavour.
- Add the noodles, the broccoli leaves and the sauce. Fold everything together gently until the noodles take on a dark stain and the leaves wilt, then serve at once.
Tips from the ZestyPlate Kitchen
- Prep and line up every ingredient before you light the burner, because once the wok is hot there is no time to chop.
- Reach for the widest fresh rice noodles you can buy, and resist stirring constantly so they pick up some colour.
- Get the wok genuinely hot. The smoky note only comes from fast cooking over high heat.
- Let the egg sit and brown a touch against the pan instead of scrambling it the whole time.
Frequently Asked Questions
Wide, flat fresh rice noodles are the traditional choice. With dried rice stick noodles, soak them only until just bendy so they hold up in the wok rather than collapsing.
Of course. Ordinary broccoli, broccolini or kale all do the job. Just give the stems a head start over the leaves.
Dark soy is thicker and a little less salty, and it gives the noodles that deep colour. Plain soy works at a push, but the dish will end up paler.
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