Authentic Pad See Ew Thai Soy Sauce Noodles Recipe – Easy & Delicious
Pad See Ew, or Thai Soy Sauce Noodles, has always held a special place in my heart. The first time I tried this dish was at a bustling night market in Chiang Mai. The aroma of sizzling noodles mixed with the savory scent of soy sauce filled the air, drawing me to a small stall where a vendor expertly tossed noodles in a searing hot wok. That first bite was a revelation — the perfect balance of sweet and savory, with tender chicken and crisp Chinese broccoli adding delightful textures.
Bringing Pad See Ew into my kitchen was a way to relive those vibrant street market experiences. The beauty of this dish lies in its simplicity and the speed at which it comes together, making it ideal for a quick weeknight dinner. The key to nailing this recipe is to achieve the perfect caramelization on the noodles, giving them that distinctive smoky flavor.
Table of Contents
How to Make Pad See Ew Thai Soy Sauce Noodles
Start by prepping all your ingredients: trim and chop the Chinese broccoli, slice the chicken thinly, and prepare the sauce by mixing dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. It’s essential to have everything ready because once you start cooking, the process moves quickly.
Heating the wok until it’s smoking hot ensures that the noodles cook evenly and caramelize beautifully. The peanut oil not only adds flavor but also withstands the high heat required for stir-frying. Cooking the garlic and chicken first infuses the oil with rich flavors, and adding the broccoli stems before the leaves ensures they cook evenly.
When it’s time to caramelize the noodles, toss them minimally in the wok. This step is crucial for achieving that classic Pad See Ew taste. Adding the sauce mixture and letting the noodles sit for a few seconds allows them to absorb the flavors and develop that perfect char.
Combining the noodles with the chicken and vegetable mixture brings everything together, creating a dish that’s both satisfying and packed with authentic Thai flavors. Serve it hot, garnished with a sprinkle of sesame seeds and a side of pickled vegetables or a light cucumber salad for a refreshing contrast.
Recreating Pad See Ew at home is not just about the flavors; it’s about bringing a piece of Thai street food culture into your own kitchen. It’s a dish that’s sure to become a favorite, providing a delicious escape to the bustling streets of Thailand with every bite.
Chef’s Notes – Pad See Ew Thai Soy Sauce Noodles
- Have all your ingredients prepared and ready before you start cooking, as the stir-frying process is quick.
- Ensure your wok is extremely hot before adding the noodles to achieve proper caramelization.
- Cleaning the wok after cooking the chicken and vegetables ensures the noodles cook properly without burning.
- Don’t worry if the first attempt isn’t perfect. Stir-frying is an art that improves with practice.
- Pair the dish with pickled vegetables or a light cucumber salad for a refreshing contrast. You can also pair this with our Yakitori Recipes
Thai Soy Sauce Noodles
Dive into the flavors of Thailand with this easy and delicious Thai Soy Sauce Noodles recipe! Perfect for a quick weeknight dinner, this dish brings the authentic taste of Thai street food right to your kitchen. With caramelized noodles, tender chicken, and fresh Chinese broccoli, every bite is a burst of flavor. Follow these simple steps to create a restaurant-quality meal at home!
4
servings10
minutes10
minutes350
kcal20
minutesKeep the screen of your device on
Ingredients
- Noodles
7 oz dried wide rice stick noodles or 15 oz fresh wide flat rice noodles (Sen Yai)
- Sauce
2 tsp dark soy sauce
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp white vinegar
2 tsp sugar
- Stir Fry
3 tbsp peanut oil or vegetable oil (divided)
2 cloves garlic, minced finely
1 cup boneless skinless chicken thighs, sliced thinly
1 large egg
4 stems Chinese broccoli (Gai Lan), trimmed and cut into 3-inch pieces
Directions
- Chinese Broccoli: Trim the ends and cut into 3-inch pieces. Separate leaves from stems and halve thick stems vertically.
- Noodles: Cook according to package instructions and drain just before use to prevent breaking.
- Sauce: Mix all sauce ingredients until the sugar dissolves completely.
- Heat Oil: In a large heavy-based skillet or wok, heat 1 tbsp oil over high heat.
- Cook Garlic and Chicken: Add minced garlic and cook for about 15 seconds. Add sliced chicken and cook until it starts turning white.
- Add Broccoli Stems: Incorporate Chinese broccoli stems and cook until the chicken is nearly done.
- Add Broccoli Leaves: Add the leaves and cook until they wilt slightly.
- Scramble Egg: Push everything to one side of the wok and crack an egg into the empty space. Scramble it quickly.
- Remove Chicken Mixture: Transfer everything from the wok onto a plate and clean the wok.
- Caramelize Noodles: Heat remaining 2 tbsp oil in the wok until smoking hot. Add noodles and sauce mixture. Toss minimally to coat and caramelize the noodles for about 1-1.5 minutes.
- Combine Ingredients: Quickly add the chicken and vegetable mixture back into the wok and toss to combine evenly.
- Serve immediately while hot for the best flavor.
Equipment
- Chef’s Knife
- Cutting Board
- wok
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 4g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 2mg
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FAQs – Pad See Ew Thai Soy Sauce Noodles
Can I use a different type of noodle?
Yes, you can use other types of wide rice noodles or even flat rice noodles if Sen Yai is unavailable.
What can I use if I don’t have Chinese broccoli?
Pak choy, bok choy, or broccolini are good alternatives to Chinese broccoli.
How do I ensure the noodles don’t break?
Cook the noodles according to package instructions and drain them just before use to prevent breaking.
What should I do if the noodles stick together?
Toss them gently with some oil to separate them before cooking.
