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Easy Savory Pad See Ew Chicken Recipe Perfect for Quick Thai Stir-Fried Noodles

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A quick and easy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken breast, and a balanced sweet and savory sauce. Perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 8 oz (225 g) wide rice noodles (fresh or dried)
  • 1 large chicken breast (about 8 oz / 225 g), thinly sliced
  • 3 large garlic cloves, minced
  • 1 cup chopped Chinese broccoli (gai lan)
  • 2 large eggs
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce (optional)
  • 1 tsp brown sugar
  • 2 tbsp vegetable oil
  • Fresh ground black pepper to taste

Instructions

  1. If using dried wide rice noodles, soak them in warm water for about 30 minutes until pliable but not mushy. Drain well. If fresh, gently separate them to avoid clumps.
  2. Cut the chicken breast into thin, bite-sized strips about 1/4-inch thick. Season lightly with a pinch of salt and pepper.
  3. Wash and chop the Chinese broccoli, removing tough stems and chopping into 1-2 inch pieces. Separate leaves from stalks.
  4. In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce (if using), and brown sugar. Stir until sugar dissolves.
  5. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. When oil shimmers, add minced garlic and stir-fry for about 20 seconds until fragrant but not burnt.
  6. Add the sliced chicken and stir-fry until just cooked through and slightly golden, about 3-4 minutes. Remove chicken from pan and set aside.
  7. Add a little more oil if needed, then crack in the eggs. Stir quickly to scramble until just set but still moist. Push eggs to the side.
  8. Add the drained noodles and Chinese broccoli stalks to the pan. Toss everything together, letting the noodles get a slight char, about 3-4 minutes. Add in the chicken and mix well.
  9. Pour the sauce over the noodles and toss thoroughly so every strand is coated. Add the Chinese broccoli leaves in the last minute to wilt gently.
  10. Adjust with fresh cracked black pepper and a splash more soy sauce if needed. Serve immediately while hot and fragrant.

Notes

Do not over-soak noodles to avoid mushy texture. Use high heat for a slight char on noodles. Adjust sauce to taste. Cook in batches if doubling to avoid overcrowding the pan. For gluten-free, use tamari and gluten-free oyster sauce. Vegetarian version can use tofu and mushroom oyster sauce.

Nutrition

Keywords: Pad See Ew, Thai stir-fried noodles, chicken recipe, quick dinner, savory noodles, easy Thai recipe

Find it online: https://blairrecipes.com/easy-savory-pad-see-ew-chicken-recipe-perfect-for-quick-thai-stir-fried-noodles/