Name: Pad See Ew
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz wide rice noodles; 1 lb boneless skinless chicken thighs; 1 bunch chinese broccoli; 4 clove garlic; 3 large eggs; 2 tbsp dark soy sauce; 1 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp fish sauce; 2 tsp granulated sugar; 1/2 tsp white pepper; 3 tbsp vegetable oil

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560 cal33g protein70g carbs17g fat1650mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Pad See Ew

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Stir Fry30 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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wide rice noodlesdried, about 1/2-inch wide12 oz

boneless skinless chicken thighssliced thin against the grain1 lb

chinese broccolistems sliced 1/4-inch thick on an angle, leaves cut into wide strips; broccolini works if you can't find it1 bunch

garlicminced4 cloves

eggslightly beaten3 large

dark soy sauce2 tbsp

soy sauce1 tbsp

oyster sauce2 tbsp

fish sauce1 tbsp

granulated sugar2 tsp

white pepperground1/2 tsp

vegetable oil3 tbsp

Cook it to

Chicken165°F / 74°C

Egg dishes160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Cover the noodles with very hot tap water and let them soak until they bend easily but still have a firm center, about 8 to 10 minutes. Check the package, because brands vary. Drain well and toss with 1 teaspoon of the vegetable oil so they don't clump.

2Whisk the dark soy sauce, soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl until the sugar dissolves.

3Heat a large skillet over high heat until it just starts to smoke. Add 1 tablespoon of oil, then the chicken in a single layer. Sear without stirring for 2 minutes, then stir and cook until browned and cooked through, about 2 more minutes. Move to a plate.

4Lower the heat to medium-high and add the remaining oil. Cook the garlic for 15 seconds, until fragrant. Add the broccoli stems and stir for 1 minute.

5Push the stems to one side and pour the egg into the cleared space. Let it set for 10 seconds, then scramble it into soft curds and mix it with the stems.

6Add the noodles and pour the sauce over them. Use a spatula to gently lift and fold the noodles, so the wide strands don't tear, until every strand is coated and dark, about 2 minutes. Then let them sit untouched for 30 to 45 seconds to pick up a little char. Repeat once.

7Add the chicken, with any juices from the plate, and the broccoli leaves. Toss for 1 minute, until the leaves wilt and everything is hot. Taste and add a splash of fish sauce if you'd like it saltier. Serve right away.