30-Minute Chicken Pad See Ew Recipe

a plate of chicken pad see ew with chopsticks resting on the side

5 from 1 vote

Make your favorite Thai takeout right at home with this delicious (and easy!) Chicken Pad See Ew Recipe. Wide rice noodles, Chinese broccoli, eggs, and chicken are coated in a delicious and addicting sauce. Plus, this dish is ready in 30 minutes or less!

Prep Time5

Cook Time17

Total Time22

Course: Main Course

Cuisine: Asian

Keyword: chicken pad see ew

Servings: servings

Ingredients

8 oz chicken thighs or beef skirt steak, cut into bite sized pieces
8 oz dried wide rice noodles
4 stalks Chinese broccoli also called gai lan
2 eggs
3 tbsp avocado oil or any neutral cooking oil, divided

Sauce

3 tbsp oyster sauce this one is gluten free
3 tbsp tamari sauce or soy sauce
1 tbsp dark soy sauce this one is gluten free
2 tsp sugar
1½ tsp fish sauce
4 garlic cloves minced

Instructions

Mix together all ingredients for the sauce until the sugar dissolves. Add 1 tbsp to the chicken and mix together, and set aside the rest.
3 tbsp oyster sauce, 3 tbsp tamari sauce, 1 tbsp dark soy sauce, 2 tsp sugar, 1½ tsp fish sauce, 4 garlic cloves, 8 oz chicken thighs
Prepare the rice noodles by boiling about 1 minute less than package instructions. Run under cold water to keep from cooking. I do recommend timing this so the noodles are done right before they are about to be used, but it's not necessary.
8 oz dried wide rice noodles
Trim the ends of the Chinese broccoli then thinly slice the stems. Cut the leafy parts into 2 inch pieces.
4 stalks Chinese broccoli
Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Add the chicken, then cook stirring until the meat is lightly browned on the outside.
Push the meat aside and crack the eggs into the skillet. Break the yolk, then scramble until halfway cooked.
2 eggs
Add Chinese broccoli, then stir everything together until the broccoli is just wilted - about 1-2 minutes.
Push everything to the side and add the remaining 2 tbsp of oil. Once smoking hot, add noodles and sauce. Disperse the noodles and allow them to sit without touching for about 30 seconds so some of them can char. Flip and repeat.
Mix everything together, remove from heat, and serve.

Video

Notes

Expert Tips

Traditionally, this sauce uses a combination of soy sauce and dark soy sauce. Dark soy sauce gives the dish a deep and dark caramelized color. To make it gluten-free, you can use Tamari sauce and this gluten free dark soy sauce.
You can make this dish with any protein you like. I prefer it with chicken, but beef, pork, tofu, or shrimp are all great options.
Check your local Asian market for ingredients if you are having trouble sourcing them at your regular store. Everything should be pretty easy to find.

Serving Tips

Serve immediately by itself or with your favorite sides. It goes really well with this Thai green papaya salad.

Storage Tips

This recipe is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
To reheat, add a bit of oil to a skillet and reheat over the stovetop, gently breaking up the noodle clumps. Alternatively, you can reheat in the microwave with a little water to break up the noodles.
You can also make and store the sauce in the refrigerator for later use. When ready, make a batch of fresh rice noodles and follow all of the recipe instructions.

Nutrition