In this country, pad Thai is a very popular dish. But when I visit Thai restaurants, I also really like pad see ew, which is sometimes spelled pad siew. As I understand it, in the Thai language pad means “fried” and see ew is “soy sauce.” That’s what pad see ew is: stir-fried noodles with soy sauce and (usually) a protein – chicken in this case – and veggies. It’s quick and easy to make this delicious Thai dish.
- 2 Tbsp canola or vegetable oil
- 2 cloves garlic, peeled & minced
- 4 oz. boneless and skinless chicken breast, cut into thin slices
- 8 oz. dry wide rice noodles – pad Thai style
- 6 oz. Chinese broccoli
- 2 eggs (beaten)
- 2 Tbsp sweet soy sauce
- 1 Tbsp fish sauce (nam pla)
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- Cook the wide rice noodles according to package directions. Strain in a colander and run cold running water until the noodles cool down. Set aside to drain.
- In a small bowl, mix together the sweet soy sauce, fish sauce, oyster sauce and sugar and set aside.
- Heat the oil in a wok or wide skillet over med-high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring. As soon as the chicken browns a little, add the rice noodles, Chinese broccoli, and stir continuously, for a minute or so.
- Add the seasoning sauce and stir continuously until well combined.
- Add the beaten eggs and a little more oil if needed. Cook the egg until scrambled and then stir to combine well with the noodles.
Serve immediately and enjoy!
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.