Get ready to transport your kitchen to the vibrant streets of Thailand with this mouthwatering Pad See Ew Gai recipe! This irresistible dish combines tender chicken, silky rice noodles, and perfectly charred vegetables in a sauce that will make your taste buds dance with joy. Whether you're a Thai cuisine enthusiast or a curious home cook looking to explore new flavors, this recipe promises a restaurant-quality experience right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 8 ounces flat rice noodles
- 1 cup chicken, sliced
- 2 eggs
- 2 cups broccoli
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- Oil for cooking
Instructions
- Prepare ingredients by slicing chicken into thin strips and cutting broccoli into bite-sized florets. Mince garlic finely.
- Soak flat rice noodles in warm water for 10-15 minutes until they become pliable but not fully soft. Drain and set aside.
- Heat a large wok or wide skillet over high heat. Add 2 tablespoons of cooking oil and wait until it shimmers.
- Add minced garlic and stir-fry quickly for 30 seconds until fragrant, being careful not to burn.
- Add sliced chicken to the wok and cook for 2-3 minutes until it turns white and begins to brown at edges.
- Push chicken to one side of the wok and crack eggs into the empty space. Scramble eggs until just set.
- Add broccoli and stir-fry for 1-2 minutes until it becomes bright green and slightly tender.
- Add drained rice noodles to the wok and toss everything together.
- Pour soy sauce and oyster sauce over the noodles. Stir-fry continuously to ensure even coating and prevent sticking.
- Cook for an additional 3-4 minutes, allowing noodles to develop slight char and caramelization.
- Remove from heat and transfer to serving plates. Serve immediately while hot.
Tips
- Use a wok or wide skillet for authentic stir-frying and best heat distribution
- Ensure your ingredients are prepped and ready before cooking, as this dish comes together quickly
- High heat is crucial for achieving that signature "wok hei" flavor and slight caramelization
- Don't overcrowd the pan - this ensures your ingredients get a nice sear instead of steaming
- Use day-old or room temperature rice noodles to prevent them from becoming mushy
- For extra flavor, consider adding a dash of white pepper or chili oil when serving
- Serve immediately after cooking to enjoy the noodles at their most delicious texture
Nutrition Facts
Calories: 460kcal
Carbohydrates: 60g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 210mg
