Pad See Ew

This Pad See Ew Recipe is a takeout favorite that's surprisingly easy to make at home. It's the perfect one pan recipe that's perfect for those busy nights.

Prep Time15

Cook Time15

Total Time30

Course: Comfort Food, Dinner, Lunch, Quick Meal

Cuisine: Asian, Fusion, Takeout, Thai

Keyword: After Work Dinner, Asian Chicken Recipe, Asian Dinners, Asian Recipes, Better Than Takeout, Easy Asian Recipe, Easy Weeknight Dinner, Pad See Ew, Thai, Thai Food, Thai Noodles, Thai Takeout Recipe, Weeknight Dinner

Servings: servings

Equipment

Ingredients

1 lb chicken thighs thinly sliced
3 cloves garlic minced
8 oz Chinese broccoli gai lan
1 egg
16 oz fresh wide rice noodles
Neutral oil for cooking

For the Sauce

1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1½ tbsp sugar

Instructions

Finely mince the garlic and set aside.
Separate the Chinese broccoli stems from the leaves. Slice the stems in half lengthwise and cut the leaves into roughly ½-inch pieces.
In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, rice vinegar, and sugar. Mix thoroughly and set aside.
Heat a large pan or wok over medium-high heat with a bit of oil. Add the garlic and chicken and cook until the chicken is about 80% cooked through.
Add the Chinese broccoli stems and cook for about 1 minute.
Add the Chinese broccoli leaves and continue cooking until wilted.
Push everything to one side of the pan and crack in the egg. Scramble until cooked, then mix it into the rest of the ingredients.
Add the rice noodles and sauce. Toss everything together until the noodles are evenly coated and have absorbed the sauce.
Serve in a bowl or enjoy straight from the pan.

Video

Nutrition

Serving: 1 serving | Calories: 587kcal | Carbohydrates: 74g | Protein: 31g | Fat: 18g