Savory Chicken Pad See-Ew Recipe

If you're a fan of salty noodle-based meals, this chicken pad see-ew recipe is meant for you. Courtesy of Food Republic recipe developer Julie Kinnaird, this is a multi-layered dish you'll want to prep for a hearty all-in-one meal. In case your Thai food vocab is a bit rusty, pad see-ew translates to "fried with soy sauce." That being said, there's plenty more to this vibrant dish than chicken and a splash of soy sauce, and the combination of ingredients will target all your taste buds. 

Kinnaird shares, "I absolutely love this dish. The sauce is so complex and full of umami and pairs beautifully with the slight bitterness of the gai lan. The wide rice noodles are chewy and satisfying, especially with a bit of char from the wok." If you're in the mood for a takeout-style dinner but want to add a bit more effort and fresh ingredients, Kinnaird's chicken pad see-ew recipe checks all the boxes.

For this recipe, start with dried Thai chilies and hot water. Next, you'll need rice vinegar, boneless and skinless chicken thighs (cut into 1-inch chunks), a package of dried wide rice stick noodles, and sesame oil. For the sauce, you'll need two types of soy sauce — light and Thai black — along with oyster sauce and fish sauce. Kinnaird explains, "The key to the sauce is the black soy sauce, both for the color it gives to the dish and a bit of sweetness." If you can't locate any, she recommends "mixing 2 tablespoons of light/regular soy sauce with 2 tablespoons of brown sugar or a tablespoon of granulated sugar, plus a tablespoon of molasses." 

Finally, you'll need peanut or vegetable oil to stir-fry everything, minced garlic cloves, a large bunch of gai lan (AKA Chinese broccoli), and 2 large eggs. If you're looking for an alternative to chicken, Kinnaird remarks, "This recipe is also delicious with thinly sliced beef, such as tenderloin," and adds that "shrimp or tofu also work well."

Start by rehydrating the Thai chilies in a small bowl with 2 tablespoons of rice vinegar and hot water. Set them aside while they soften. Meanwhile, add the chicken pieces to a glass bowl and toss them with 1 tablespoon of light soy sauce. Cover the dish and let the chicken marinate while you continue the prep. 

Next, add the rice noodles to a large heat-proof bowl and pour hot water over top until they are submerged. Soak the noodles for 15 minutes or so, until they are tender but still maintain a bit of firmness. If some of the noodles are stuck together, carefully separate them with your hands. Once they are ready, drain off the hot water and rinse the noodles with cold water to prevent the starch from building up. Transfer them back to the bowl, toss to coat with sesame oil, then cover and set the noodles aside for now.

By now the chilies should be soft, so drain off the liquid, then cut off the stems, discard the seeds, and finely chop the chilies. Next, make the sauce by whisking together 2 tablespoons of rice vinegar, the light and black soy sauce, oyster sauce, and fish sauce in a small bowl. Once the ingredients are smoothly combined, set the bowl aside. 

Next, get out a cutting board and trim the ends off the Chinese broccoli. Cut the stems into 2-inch pieces and slice any thicker stems in half vertically so all the pieces are about ¼ inch wide. Finally, chop the leaves into 2-inch pieces for easy eating. 

Don't skip the prep work by trying to do it all along the way. "The key to executing this recipe is the mise en place. Having everything ready to cook keeps the flow of the cooking so the dish comes together quickly," Kinnaird comments.

Now that all your ingredients are ready to cook, heat a wok or large sauté pan over high heat. Kinnaird notes, "A well-seasoned wok is best for getting a high heat to cook everything quickly and get a wonderful char and caramelization of the sauce, but any large seasoned or non-sticking sauté pan could be used." 

Pour 2 tablespoons of oil into the pan and heat until it starts to smoke. At this point, add the minced garlic and chopped chicken, and stir-fry until the chicken browns and most of its juices have evaporated. Next, toss in the broccoli stems and stir-fry those for 2 minutes. Finally, add the broccoli leaves and cook them until they begin to wilt. 

Push the chicken and gai lan over to one side of the work and add another tablespoon of oil to the pan. Crack the 2 eggs over the empty surface of the pan and lightly scramble them with chopsticks or a wooden spoon. When they are just cooked, combine them with the chicken and broccoli. Transfer the contents of the wok over to a large serving platter.  

Use a paper towel to wipe the wok clean, then place it back on the stovetop over high heat. Heat the last tablespoon of oil until it starts to smoke, then add the noodles with the sauce and lightly toss. Heat the noodles so they start to caramelize a bit, then stir in the chicken and gai lan. Finally, add the finely chopped chilies and serve this chicken pad see-ew right away in shallow bowls.

This hearty meal contains protein, starches, and vegetables, so you're pretty much set for success when you dig into the bowl. If you have any leftovers, cover them in a sealed container in the fridge and heat them in the microwave.