Pad See Ew

A simple, satisfying favorite.

Why You'll Love This Recipe

• Street-food classic at home.
• Smoky, sweet, salty in every bite.
• 25 minutes from start.
• Customizable with any protein.
• Better than takeout.

Ingredient Notes

• Dark sweet soy (kecap manis) is mandatory — it's both color and sweetness.
• Chinese broccoli (gai lan) is traditional; regular broccoli works.
• Fresh wide rice noodles are best if you can find them.

Ingredient Substitutions

• Beef, shrimp, or tofu in place of chicken.
• Regular broccoli for gai lan.
• Hoisin (1 tablespoon) + soy if no kecap manis.

Equipment Needed

• Wok or large skillet
• Mixing bowls
• Tongs

Prep Tips

• Mix sauce before lighting the burner — no time once cooking.
• Soak noodles in lukewarm water, not boiling.

Instructions

1. 1

   Gather and prep: 1 cup rice noodles, 1 lb chicken, 1 large egg, 1 small head broccoli, cut into florets (about 3 cups), 1 tbsp soy sauce, 3 cloves garlic, minced, 1 cup sugar. mince the garlic before you start cooking.

2. 2

   Soak noodles.

3. 3

   Stir-fry chicken and garlic, push aside.

4. 4

   Scramble egg; add noodles, broccoli, soy, sugar.

Artsi Pro Tips

• Press noodles into the wok for char (the iconic wok-hei smokiness).
• Kecap manis (dark sweet soy) is non-negotiable for color and flavor.
• Don't oversoak noodles or they'll turn to mush.

Common Mistakes

• Oversoaking noodles into mush.
• Skipping the char step — flat-tasting.
• Crowding the wok.

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