Pad See Ew

2 tablespoons oil
2 cloves garlic, minced
4 oz boneless and skinless chicken breast, cut into thin pieces
8 oz dry wide rice sticks or 10 oz fresh flat rice noodles
6 oz Chinese broccoli (kalian/gailan)
2 beaten eggs, optional


2 tablespoons sweet soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar


Cook the wide rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain. If you use fresh flat rice noodles, loosen the noodles with hand, make sure they are not sticking or clumping together.

Mix all the ingredients for the Seasonings in a small bowl. Set aside.

Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring. As soon as the chicken changes color, add the rice noodles, Chinese broccoli, and stir continuously, for 30 seconds. Add the Seasonings and stir continuously until everything is well combined. Add the beaten eggs (if using), and more oil if needed. Cook the egg and then stir to combine well with the noodles. Dish out and serve immediately.


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