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Pad See Ew Noodles Recipe Easy 5-Step Guide with Chicken or Tofu

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A quick and flavorful Pad See Ew noodles recipe featuring tender chicken or tofu, wide rice noodles, and a savory sauce that brings authentic Thai street food vibes to your kitchen.

Ingredients

Scale
  • 8 oz (225 g) wide rice noodles, soaked or fresh
  • 8 oz (225 g) chicken breast or firm tofu, sliced thinly
  • 3 cloves garlic, minced
  • 1 cup Chinese broccoli (Gai Lan), chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon white sugar
  • 2 tablespoons vegetable oil (canola or peanut oil preferred)
  • 1 large egg (optional)
  • Fresh ground black pepper, to taste
  • Optional chili flakes

Instructions

  1. Soak the rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain and set aside. If using fresh noodles, separate gently and set aside.
  2. Slice chicken breast or pressed firm tofu into thin strips about 1/4 inch thick. Season lightly with salt and pepper. Set aside.
  3. Mix the sauce by combining 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon white sugar until sugar dissolves.
  4. Heat 1 tablespoon vegetable oil in a hot wok or skillet over medium-high heat. Add minced garlic and cook until fragrant, about 15 seconds. Add chicken or tofu strips and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove from wok and set aside.
  5. Add another tablespoon of oil to the wok. Push garlic to the side, crack the egg into the pan and scramble gently. Add soaked noodles and chopped Chinese broccoli. Pour sauce over noodles and toss well to coat. Stir-fry for 2-3 minutes until noodles are tender but still have a bite and greens are crisp-tender.
  6. Return cooked chicken or tofu to the wok. Toss all ingredients together to heat through and blend flavors. Season with fresh ground black pepper and chili flakes if desired.
  7. Serve immediately, optionally garnished with a wedge of lime or extra chili.

Notes

Keep the wok very hot to achieve the signature smoky ‘wok hei’ flavor. Avoid over-soaking noodles to prevent mushiness. Press tofu for at least 20 minutes before cooking to improve texture. Use a flat spatula to gently toss noodles without breaking them. Adjust sauce seasoning to taste. Leftovers keep for up to 2 days refrigerated; reheat gently with a splash of water or oil.

Nutrition

Keywords: Pad See Ew, Thai noodles, chicken recipe, tofu recipe, stir-fry noodles, easy Thai recipe, gluten-free, quick dinner

Find it online: https://cooksybite.com/pad-see-ew-noodles-recipe-easy-5-step-guide-with-chicken-or-tofu/