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Easy Savory Pad See Ew Noodles Recipe with Chicken and Chinese Broccoli

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A quick and easy Thai stir-fry featuring chewy wide rice noodles, tender chicken, and crunchy Chinese broccoli in a savory-sweet sauce with a smoky char.

Ingredients

Scale
  • 8 oz (225 g) wide rice noodles (fresh or dried)
  • 8 oz (225 g) chicken breast or thigh, thinly sliced
  • 6 oz (170 g) Chinese broccoli (Gai Lan), chopped
  • 3 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 3 large garlic cloves, minced
  • 2 tbsp vegetable oil (canola or peanut oil preferred)
  • 1 tsp white sugar
  • Optional: pinch of ground white pepper

Instructions

  1. If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable but still slightly firm. Drain well and set aside. Separate fresh rice noodles gently by hand.
  2. Slice the chicken thinly across the grain into bite-sized strips.
  3. Wash and chop Chinese broccoli: cut stems into 2-inch pieces and roughly chop leaves, keeping stems separate from leaves.
  4. In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, and sugar. Stir until sugar dissolves.
  5. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering but not smoking.
  6. Add minced garlic and stir-fry for about 30 seconds until fragrant. Add sliced chicken and stir-fry for 2-3 minutes until it just starts to brown and is nearly cooked through.
  7. Add Chinese broccoli stems and stir-fry for 1-2 minutes to start softening.
  8. Push ingredients to the side of the pan, add noodles and sauce mixture. Toss gently but thoroughly. Spread noodles out to touch the hot pan surface for a few seconds to develop charred spots.
  9. Add Chinese broccoli leaves and stir-fry for 30 seconds to 1 minute until wilted but still bright green.
  10. Taste and add a pinch of ground white pepper or more soy sauce if desired. Stir once more.
  11. Serve immediately, optionally with lime wedges or chili flakes.

Notes

Use a very hot pan to achieve the signature smoky char (wok hei). Do not overcrowd the pan; cook in batches if needed. Keep noodles al dente to avoid mushiness. Fresh garlic is preferred over powder for better aroma and flavor. For gluten-free, substitute tamari and gluten-free oyster sauce. Protein and vegetable swaps are easy for dietary preferences.

Nutrition

Keywords: Pad See Ew, Thai noodles, chicken stir-fry, Chinese broccoli, easy Thai recipe, savory noodles, gluten-free option

Find it online: https://juliamadeit.com/easy-savory-pad-see-ew-noodles-recipe-with-chicken-and-chinese-broccoli/