Pad See Ew
This easy recipe for Pad See Ew is SO much better than most take-out places! Chicken, Chinese broccoli, noodles and some scrambled eggs are all served in the most incredible homemade sauce. It’s all made in the same wok (or skillet) in less than thirty minutes!
Pad See Ew
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I’m gonna get salty for a minute – and I’m talking about my attitude, not the recipe! Lately, it seems like every take-out place has gone way up in price but the food is… “meh” at best. I’m so sick of overspending on dishes like pad see ew only to be disappointed when they arrive! Lackluster sauce, over cooked noodles, broccoli that was clearly frozen.. I could go on. I won’t, but I could!
I’ve started making pad see ew at home and I’ve never looked back at my delivery apps again. When making this dish at home, I can make sure that my homemade sauce is actually rich and flavorful, the chicken is juicy and tender, the broccoli is fresh, and the noodles are just right (and not total mush). Oh, and it gets even better – I can make this dish in less time than it takes to be delivered.
The key to truly great pad see ew is the sauce. It’s a simple combination of both light and dark soy sauce, oyster sauce, white vinegar and sugar. When added to the wok at just the right time and temperature (more details on that below), it caramelizes the noodles to create the BEST flavor. If you’re a soy sauce lover, this is a wonderful recipe for you!
How to Make Pad See Ew
Did I mention that this easy recipe is also way more budget-friendly than take-out usually is? Because that’s certainly worth mentioning!
- Cook the chicken. Add oil to your wok over high heat. Add garlic and cook for just a few seconds before adding the chicken. Cook until the chicken turns white. Add the broccoli and keep cooking until the chicken is nearly cooked all the way through.
- Add the next two ingredients. Toss the Chinese broccoli leaves into the wok and cook until wilted. Push everything to one side of the wok, crack in an egg and scramble it.
- Cook the noodles and sauce. Remove everything from the wok and put it on a plate. Place the wok back over the heat. Heat 2 tbsp of oil over high heat until it starts smoking. Yes, we want it HOT! Add the cooked noodles (just prepare them ahead of time according to package instructions) and all of the sauce ingredients. Toss a few times to spread the sauce and make edges of noodles caramelize.
- Finish it off. Toss the chicken and veggies back in, give everything a good stir or toss to combine, and serve. Enjoy!
This carbon steel Stir Fry Pan comes with a vented lid and has a flat bottom for those of us that don’t have a gas cooktop. I prefer the stir fry pan to a wok because it makes cooking in a home kitchen much easier!
What are light and dark soy sauces?
Here’s a good rule of thumb for you – if a recipe ever calls for light soy sauce, you can just use regular soy sauce! Dark soy sauce is the outlier. It’s extremely potent, darker in color, and is much richer than your average soy sauce. Recipes like pad see ew call for it because of these qualities! Just be sure to use only the measured amount in this recipe and not more so it doesn’t overpower the rest of the dish.
What is Chinese broccoli?
Chinese broccoli is pretty similar to broccolini, so you can use that as a substitute if you need to. Chinese broccoli has long stems that are perfectly crunchy, yet tender when cooked just right in this recipe. It’s also known for its leafy greens that are edible and so very tasty in pad see ew!
Enjoy more of my favorite take-out recipes that always hit the spot!
Get the Recipe: Pad See Ew Recipe
- 7 oz dried wide rice stick noodles or pad thai noodles, prepared according to package instructions and drained. (Cook right before using or they will break in the wok. To prevent sticking, drizzle with a little oil and toss gently.)
For the sauce:
- 4 teaspoons dark soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 4 teaspoons white vinegar
- 3 teaspoons honey
For the stir fry:
- 3 tablespoons peanut or vegetable oil
- 3 cloves garlic cloves, minced
- 3 boneless chicken breasts, cut into bite size pieces
- 1 large egg
- 4 stems Chinese broccoli or regular broccoli cut into bite size pieces
- 1 wok
- Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
- Add the garlic and cook for 10-15 seconds. Add the chicken and cook until almost cooked through.
- Stir in the broccoli and cook until bright green but still crisp, approximately 3-4 minutes.
- Move all the ingredients to the side of the pan and crack the egg into the center. Scramble with a fork.
- Transfer everything to a plate and wipe the pan clean.
- Return wok to stove and heat 2 tablespoons of the oil over high heat until it starts to shimmer and is very hot.
- Add noodles and sauce to the pan tossing them a few times to mix with the sauce and allow the noodles to caramelize, approximately 1 to 2 minutes.
- Add the chicken and vegetables back to the pan and toss to combine.
- Serve immediately with chopped green onion and sesame seeds, if desired.