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Thai · Dinner

Thai soy-charred chicken noodles (pad see ew)

Wide rice noodles, chicken, egg, and Chinese broccoli seared in small batches for chewy edges and a deep savory-sweet soy glaze.

About 40 minTotal
About 40 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Thai pad see ew with wide soy-glazed rice noodles, browned chicken, Chinese broccoli, egg curds, and charred edges.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 1 pound fresh wide rice noodles, separated, or 8 ounces dried wide rice noodles
  • 1 pound boneless skinless chicken thighs, thinly sliced
  • 1 tablespoon Thai light soy sauce, divided
  • 1 teaspoon cornstarch
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons Thai sweet dark soy sauce
  • 2 teaspoons granulated sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons water, divided
  • 12 ounces Chinese broccoli, stems thinly sliced and leaves cut in 2-inch pieces
  • 4 garlic cloves, finely chopped
  • 3 tablespoons neutral oil, divided
  • 3 large eggs, beaten just until combined
  • Ground white pepper, for serving
  • Chile vinegar, for serving

Instructions

  1. If using dried noodles, soak or boil according to the package until flexible but still firmer than serving texture, rinse cool, drain thoroughly, and toss with a teaspoon of oil. Keep fresh noodles at room temperature and separate them gently. Toss chicken with 1 teaspoon light soy and cornstarch.

  2. Whisk remaining light soy with oyster sauce, sweet dark soy, sugar, fish sauce, and water. Heat a over high heat until a drop of water evaporates immediately. Add 1 tablespoon oil and cook chicken in one layer 3 to 5 minutes until browned and 165°F; transfer to a clean plate.

  3. Add 1/2 tablespoon oil, Chinese broccoli stems, and garlic; stir-fry 45 seconds. Add leaves and 1 tablespoon water, toss 45 seconds until bright, then transfer with the chicken so the pan can return to full heat.

  4. Cook the noodles in two batches. For each, add 3/4 tablespoon oil and half the noodles, leave untouched 20 to 30 seconds, then add half the egg and half the sauce. Toss only until coated, spread flat, and leave 30 to 45 seconds to char before one final turn.

  5. Return all noodles, chicken, and broccoli to the pan and toss 30 seconds, just until hot, without breaking the noodles. Serve immediately with white pepper and chile vinegar at the table.

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