A new one-pan chicken dinner.
I love Thai street food. These dishes often taste deeply flavorful and comforting, without requiring any fuss. Pad see ew with chicken is one of Thailand’s most popular street food dishes. Wide rice noodles get stir fried in flavorful Asian sauces with Chinese broccoli, egg, and scallion. That’s it. This is a one-pan dinner everyone will love.
You’ll also like: Thai Chicken Vegetable Curry and Tropical Coconut Rice
Recipe Notes: Pad See Ew With Chicken
The key to this recipe is to get a nice dark caramel color. This happens from marinating the chicken in oyster sauce, then cooking it in a hot skillet. The sugar in the oyster sauce browns the chicken and pan, which then gets deglazed with other ingredients like soy sauce and vinegar.
On that note, the sauce and marinade ingredients are generous. Feel free to reduce the quantities a bit, then adjust to taste.
Meanwhile, cook wide rice noodles just until al dente. Add them to the pan and cook with Chinese broccoli. Top with scallions and enjoy.
Chinese broccoli is a leafy green vegetable with a thin stalk and flavor similar to broccoli. Chinese broccoli is widely available in Asian grocery stores. But if you cannot find it readily, substitute broccolini (I often do). It has a similarly long stem and mild flavor.
A Note on the Noodles
Pad see ew noodles should be very wide, about an inch thick. These can be very hard to find, though, so just do your best finding the widest rice noodle you can. The more important thing is to not overcook them.
Did you make this recipe? How was it?
Pad See Ew With Chicken
- 1 pound boneless, skinless chicken thighs, sliced thin
- ⅓ cup oyster sauce, plus more to taste
- ⅛ cup vegetable oil, plus more as needed
- ⅛ cup soy sauce
- ⅛ cup rice vinegar (scant, then more to taste)
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 4 cloves garlic, peeled and sliced very thin
- 10 stalks Chinese broccoli, or two bunches broccolini, chopped
- 4 eggs
- 1 pound wide rice noodles
- lime wedges, for serving
- 4 scallions, cut into 2" long pieces
- Mix together the chicken and oyster sauce. Set aside. Mix together the soy sauce, vinegar, sugar, and salt. Set aside.
- Cook the rice noodles according to the package directions, just until al dente. Drain and rinse in a colander with cold water.
- While the water comes to a boil for the noodles, heat a wide skillet or wok with the oil over medium-high heat. Add the garlic, Chinese broccoli, and a pinch of salt. Cook, stirring often, until slightly softened, about 3 to 4 minutes. Remove from the skillet and set aside.
- Add another tablespoon of oil or two to the skillet. Add the chicken and the oyster sauce. Cook, stirring often, about 5 minutes. Move the chicken to the side of the pan. Crack the eggs in the empty space and cook, scrambling.
- Add the noodles, scallions, broccoli, and soy sauce mixture to the pan with the chicken and eggs. Cook, stirring, until the sauce has fully absorbed and everything has been tossed together. Taste for seasoning and serve with lime wedges and additional scallions.
Alison M. says
Made this dish for dinner tonight and it was tasty! Thanks again for the great recipes.
Denise Finger says
This recipe has a lot of flavor but I’d cut back on the oyster sauce and vinegar. I could taste them both, rich.
MP Wilson says
I enjoy your website and like the recipes I have made. Am contemplating making this one but am confused as to the amounts of oil, soy sauce and vinegar called for. By my reckoning 1/8 cup = 2 Tbsp. Yet the recipe appears to say 1/8 cup = 4 Tbsp.
Hi! Great catch and thanks. I double checked and you’re right! I revised the recipe to read 1/8 cup, which is closer to 2 tablespoons. You may need to adjust the seasoning a little bit and add a small additional amount of those ingredients to taste. Hope you enjoy, and thanks again!
Melissa R. says
We loved this!!! Very tasty and easy to make!