Pad See Ew
Wok-tossed wide rice noodles with bright broccoli, savory soy, and a charred-sweet finish—comforting and quick. The method leans on high heat and brisk tossing so the noodles pick up smoky edges and glossy sauce.
12 oz wide rice noodles, fresh or previously soaked and drained
8 oz chicken breast, thinly sliced across the grain
1 bunch broccoli, trimmed and cut into 2-inch pieces
2 egg
3 clove garlic, finely minced
2 tbsp vegetable oil
3 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp sugar
1 tsp white pepper, or black pepper
2 stalk green onion, cut into 2-inch lengths
1 lime, optional, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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