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5 from 2 votes

Pad See Ew (Thai Sweet Stir Fried Noodles)

This Thai Pad See Ew recipe is quick and easy to make at home, easy to customize with your favorite protein, and so sweet and savory and delicious!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Thai
Keyword: 30 minute, chicken
Servings: 4 servings

Ingredients

STIR-FRY INGREDIENTS:

  • 12 ounces (dry) rice stick noodles
  • 2 Tablespoons peanut or vegetable oil divided
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces*
  • 5 cups (packed) Chinese broccoli chopped into bite-sized pieces with the stems and leaves separated
  • 3 cloves garlic peeled and minced
  • 2 eggs whisked
  • stir-fry sauce (see below)
  • (optional: fried garlic lime wedges, for serving)

STIR-FRY SAUCE:

  • 3 Tablespooons dark sweet soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon (regular) soy sauce
  • 1 Tablespoon rice wine vinegar
  • 2-3 teaspoons sugar or honey
  • optional: 1-2 teaspoons chili garlic sauce to taste

Instructions

To Make The Stir-Fry:

  • Prepare noodles al dente according to package instructions.  (Or if there are no instructions, I recommend placing the noodles in a large mixing bowl and pouring boiling water on top of them until they are submerged.  Wait 3-5 minutes until they are soft and al dente, then drain the water and set the noodles aside until ready to use, breaking them up with your fingers so that they don’t stick together.)
  • Meanwhile, heat 1 Tablespoon oil in a large saute pan or wok over high heat.  Stir in the chicken and Chinese broccoli stems and garlic and cook for 4-6 minutes, flipping and stirring occasionally, until the chicken is just cooked through.  (The chicken should be no longer be pink on the inside.)  Transfer the mixture to a separate plate and set aside.
  • Add 1 teaspoon of the remaining oil to the saute pan or wok.  Add the eggs, and quickly scramble them, stirring occasionally, until they are cooked.  (Alternately, you can also scramble the eggs beforehand and set aside until ready to use, or cook them simultaneously in another saute pan, if your current pan isn’t big enough.)
  • Add in the remaining 2 teaspoons oil, the cooked noodles, chicken and broccoli stems, broccoli leaves, stir-fry sauce, and give the mixture a good toss until everything is combined.  Continue cooking for 2-3 more minutes, tossing frequently.  Taste, and season with salt and pepper if needed.
  • Serve immediately, with optional garnishes if desired.

To Make The Stir-Fry Sauce:

  • Whisk all ingredients together until combined.  If you’d like to add in some heat, add in 1-2 teaspoons chili garlic sauce to taste.

Notes

*Feel free to substitute in 1 pound of steak, shrimp, pork, or tofu in place of the chicken.  Just saute until it is cooked through, and proceed with the rest of the recipe as instructed.
Slightly adapted from She Simmers and Recipe Tin Eats.