Thai Pad See Ew with Wide Rice Noodles

A classic Thai street food dish featuring wide rice noodles stir-fried in a savory-sweet soy sauce, charred to perfection with tender chicken and Chinese broccoli.

25 min total Base: 2 servings 450 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Wide rice noodles, Garlic, minced, Dark soy sauce, Oyster sauce, Light soy sauce — quantities stay the same regardless of serving count.

Wide rice noodles

200 grams(fixed)

Chicken breast, sliced

150 grams

Chinese broccoli (Gai Lan)

100 grams

Garlic, minced

2 cloves(fixed)

Dark soy sauce

1 tablespoon(fixed)

Oyster sauce

1 tablespoon(fixed)

Light soy sauce

1 tablespoon(fixed)

Sugar

0.5 teaspoon

Egg

1 large

Instructions

Whisk dark soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl.

Soak fresh rice noodles in warm water for 5 minutes to separate strands, then drain well.

Heat oil in a wok over high heat and sear chicken until cooked through; set aside.

Add more oil to the wok, sauté garlic until fragrant, then add Gai Lan stems until slightly softened.

Add the noodles and the sauce mixture; toss quickly on high heat to get a 'wok hei' char without breaking the noodles.

Push noodles to the side, crack the egg into the center, scramble briefly, then mix everything together with the chicken.

💡 Chef's Tip

To prevent noodles from breaking, soak them only until soft enough to pull apart; do not overcook them in the water. High heat is essential to achieve the signature charred, smoky flavor.

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