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Thai Pad See Ew (Stir-Fried Wide Rice Noodles with Chicken, Egg and Chinese Broccoli)
The beloved Bangkok street food classic: wide flat rice noodles seared over scorching heat for signature wok hei smokiness, tossed with tender sliced chicken, scrambled egg, crisp broccoli, and dark sweet soy sauce.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
3servings
- Wide flat rice noodles250 g
- Chicken breast, thinly sliced250 g
- Large eggs2 piece
- Chinese broccoli or regular broccoli florets200 g
- Garlic cloves, minced3 clove
- Dark sweet soy sauce and regular soy sauce3 tbsp
- Vegetable oil for stir-frying2 tbsp
Preparation Steps
1
Soak dried wide noodles in warm water until pliable, then drain thoroughly.
10 min timer
2
Heat 1 tbsp oil in a searing wok. Fry minced garlic for 20 seconds, add chicken, and stir-fry 2-3 minutes until seared.
3 min timer
3
Push chicken to one side, crack eggs into the empty center, and scramble quickly until softly set.
1 min timer
4
Toss in noodles, broccoli, and soy sauces. Stir-fry over high heat, letting noodles char slightly against the wok surface for authentic smoky flavor.
3 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
