ThaiPad see ew gai
Soy-fried wide noodles with chicken
Pad see ew gai (ผัดซีอิ๊วไก่): wok-charred wide rice noodles with chicken, Chinese broccoli and dark soy
Pad see ew is the noodle dish of Bangkok's Chinese-Thai shophouses and lunch carts, a weekday staple for office workers who want something savoury rather than spicy. Fresh wide rice noodles are fried hard in a very hot wok so they char and caramelise at the edges, then tossed with chicken, egg, crunchy Chinese broccoli and a sweet dark soy that turns them glossy brown. Diners add their own chilli vinegar and sugar at the table. The common mistake is stirring constantly: let the noodles sit against the hot wok for 30 seconds at a time so they pick up the smoky char. Chef's tip: separate the fresh noodle sheets by hand before cooking, and warm them for 20 seconds in the microwave if they are fridge-stiff, so they don't break.
- Prep
- 10 min
- Cook
- 10 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 680 kcal
Ingredients
For the sauce
- 1 ½ tbsp dark sweet soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
For the noodles
- 14 oz fresh wide rice noodlessheets separated
- 9 oz boneless chicken thighthinly sliced
- 3 tbsp vegetable oil
- 3 garlic cloveschopped
- 2 eggs
- 7 oz Chinese broccoli (gai lan)stems sliced diagonally, leaves cut into 5 cm pieces
- ¼ tsp ground white pepper
To serve
- 2 tbsp sliced chillies in vinegar (optional)
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/6 doneStep 1: Mix 1 ½ tbsp dark sweet soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce and 1 tsp sugar in a small bowl.
Step 2: Heat 1 ½ tbsp vegetable oil in a wok over a high heat, add 3 garlic cloves and stir for 10 seconds, then add 9 oz boneless chicken thigh and stir-fry for 3–4 minutes until cooked through with no pink (165°F).
4 minStep 3: Add 7 oz Chinese broccoli (gai lan) stems and stir-fry for 1 minute, then the leaves for 30 seconds, until just wilted. Push to the side.
2 minStep 4: Add the rest of 3 tbsp vegetable oil, then 14 oz fresh wide rice noodles and half the sauce. Leave them against the wok for 30 seconds, then toss; repeat twice, until the noodles are glossy and charred in spots.
2 minStep 5: Make a space, crack in 2 eggs, let them set for 20 seconds, then scramble and fold through.
1 minStep 6: Add the remaining sauce and ¼ tsp ground white pepper, toss everything together for 30 seconds and serve hot with 2 tbsp sliced chillies in vinegar.
1 min
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 36 g
- Carbs
- 78 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pad see ew gai take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of dark sweet soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Italian
Aubergine pasta for babies
Small pasta shapes cooked right in a soft sauce of aubergine, courgette, pepper, mushrooms, sweetcorn and tomato. It's blended for babies of 8–18 months; as they grow, blend it less or not at all. Serve warm.
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.