Thai Chicken Stir Fry with Rice Noodles (Pad See Ew)

Name: Thai Chicken Stir Fry with Rice Noodles (Pad See Ew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200 g / 7 oz chicken thighs 2-3 thighs, boneless, skinless, cut into ¾” cubes; 1 teaspoon light soy sauce; 1 tablespoon peanut or vegetable oil; 1 teaspoon cornstarch; 227 g / 8 oz dried wide rice stick or flat noodles; 2 teaspoons dark soy sauce; 1 ½ tablespoons oyster sauce; 1 tablespoon light soy sauce; 2 teaspoons white vinegar; 2 teaspoons sugar; 3 tablespoons peanut or vegetable oil separated; 3 cloves garlic finely chopped; 2 red chili peppers sliced open with the stem still attached; 250 g / 9 oz Jr Chinese broccoli cut into 2” long pieces (separate the stems from the leaves); 2 large eggs whisked; Chopped cashews; Chili oil; ProBond Forged 14” Wok

Thai Chicken Stir Fry with Rice Noodles (Pad See Ew)

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

This Thai Chicken Stir Fry with Rice Noodles, also known as Pad See Ew, is a delightful blend of tender chicken, wide rice noodles, garlic, spicy chilies, and vibrant Chinese broccoli, all tossed in a savory sauce.

It's a quick, flavorful dish that’s perfect for weeknight dinners. Garnished with crunchy cashews and a drizzle of chili oil, this dish is sure to satisfy your craving for a hearty, delicious meal.

Ingredients

Chicken

200 g / 7 oz chicken thighs 2-3 thighs, boneless, skinless, cut into ¾” cubes
1 teaspoon light soy sauce
1 tablespoon peanut or vegetable oil
1 teaspoon cornstarch

Noodles

227 g / 8 oz dried wide rice stick or flat noodles

Sauce

2 teaspoons dark soy sauce
1 ½ tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons white vinegar
2 teaspoons sugar

Stir Fry

3 tablespoons peanut or vegetable oil separated
3 cloves garlic finely chopped
2 red chili peppers sliced open with the stem still attached
250 g / 9 oz Jr Chinese broccoli cut into 2” long pieces (separate the stems from the leaves)
2 large eggs whisked

For Serving

Chopped cashews
Chili oil

Directions

Marinate the Chicken

In a small bowl, combine chicken, light soy sauce, vegetable oil, and cornstarch. Set aside.

Prepare the Sauce

In a small bowl, mix dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Set aside.

Soak the Noodles

Soak the rice noodles in warm water as per package instructions. Ensure they are ready just before cooking.

Stir Fry

Heat 1 tablespoon of oil in a wok over high heat.
Add marinated chicken, garlic, and red chili peppers. Stir constantly.
After 1 minute, add broccoli stems. Cook until the chicken starts to brown.
Add broccoli leaves and cook until just wilted (about 2 minutes).

Scramble the Eggs

Reduce heat, push the chicken aside and make space in the wok. Drizzle that area with oil then pour in whisked eggs and scramble until soft (about 1 minute).
Transfer everything from the wok onto a plate.

Caramelize Noodles

Wipe the wok clean and heat 2 tablespoons of oil over high heat.
Add the noodles and sauce. Toss gently to coat the noodles, cooking until caramelized (about 1 ½ minutes).