Description
A quick, 20-minute homemade version of the classic Thai street food dish. This recipe delivers restaurant-quality wide rice noodles with a savory-sweet sauce, charred broccoli, and tender chicken, all made in your own wok.
Ingredients
Scale
- 8 ounces (225g) wide rice noodles (sen yai)
- 1 pound (450g) chicken breast or thighs, sliced thin
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon white sugar
- 1 teaspoon fish sauce
- 2 tablespoons water
- 2 cups broccoli florets, cut into bite-sized pieces
- 4 cloves garlic, minced
- 4 stalks green onions, chopped (white and green parts separated)
- 2 large eggs, beaten
- Oil for cooking
- Salt and white pepper for seasoning
- Lime wedges for serving
- Chili flakes or Sriracha for serving
Instructions
- Soak dried wide rice noodles in warm water for 30-45 minutes until pliable, or rinse fresh noodles under cold water. Drain well and pat dry.
- In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, sugar, fish sauce, and water until the sugar is dissolved. Set aside.
- Slice chicken into thin strips and toss with a pinch of salt and white pepper. Chop broccoli, mince garlic, and chop green onions.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. Once shimmering, add chicken in a single layer and sear for 1-2 minutes without moving. Flip and cook until just done (about 2 more minutes). Remove chicken and set aside.
- Add a bit more oil if needed. Pour in beaten eggs and scramble quickly until just set. Push eggs to the side with the chicken.
- Add another tablespoon of oil to the empty space. Add garlic and white parts of green onions; stir for 30 seconds until fragrant. Add broccoli and toss for 1-2 minutes until slightly crisp but tender. If too hard, add a splash of water and cover for a minute.
- Add drained noodles to the wok. Toss with chicken, eggs, and broccoli using tongs. Pour sauce mixture over noodles and toss continuously for 2-3 minutes until noodles are coated and dark.
- Taste and adjust seasoning if needed. Turn off heat, stir in green onion tops, and serve immediately with lime wedges and chili flakes.
Notes
Do not boil dried noodles unless the package specifies; soaking is preferred to prevent mushiness. Ensure the wok is very hot before adding oil to achieve ‘wok hei’ (smoky flavor). Pat noodles dry thoroughly to prevent steaming. If you don’t have dark soy sauce, substitute with a mix of brown sugar, water, and regular soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Thai food, pad see ew, chicken pad see ew, quick dinner, wok hei, rice noodles, stir fry, 20 minute meals, homemade takeout