I was recently introduced to this magical dish and I'm so thankful, it's absolutely delicious!! I've always been a fan of Thai food, but I usually stick to my few favorite dishes and don't branch off too often, but I'm definitely happy I did. This dish is a lot like Pad Thai, but it actually has a slightly sweeter profile, which really gives it that perfect balance of sweet and savory. Surprisingly, this dish is SO EASY to make, it's just a matter of getting all of the ingredients ahead of time. And of course...I did make this dish a bit healthier than it usually is made...Healthyish Pad See Ew.
Pad See Ew translates to fried with soy sauce. Which is exactly what you do LOL. And I know that doesn't sound the healthiest, but I did try to make some small adjustments in order to make the dish a bit healthier. I ended up cutting back on the amount of oil and substituting sugar for honey. This dish can also be gluten-free with a few adjustments. (See Note).
Making Pad See Ew is much simpler than you might imagine. It just requires a little prep work and taking the time to get the ingredients from the store or online, as they might not be what you would usually have on hand. But other than that, it really only takes about 30 minutes total to make this dish.
To start you will need a 1 lb bag of wide rice noodles. You can either use dried rice noodles or fresh rice noodles. I used dried because the grocery store I went to only had those, but if you can find fresh rice noodles that's even better! If you are using dried rice noodles, you will first want to soak them in cold water for at least 30 minutes prior to cooking, then drain. This will help rehydrate the noodles so they become soft (as if they were fresh).
If you're using fresh rice noodles, you will want to blanch the noodles in boiling water for a minute or two (to soften them), then drain and blanch them in cold water right after and drain again. (All prior to frying them).
Next, marinate the chicken. You will need 2 small organic, boneless, skinless, chicken breasts. Slice the chicken into thin slices about a couple of inches in length. Place the chicken slices into a medium-sized mixing bowl and add in the marinade ingredients. Those ingredients are as follows: 1 tsp of light soy sauce, 1 tsp of premium dark soy sauce, and 1 tbsp of flour. Cover and refrigerate for at least 30 minutes.
While the noodles are soaking and the chicken is marinating, slice the Chinese broccoli diagonally into 1-inch pieces. You will need 6-7 stalks of organic Chinese broccoli. Mince 2 or 3 (depending on how much you like garlic) cloves of organic garlic and then set both the broccoli and garlic aside.
Now let's start stir-frying it up!
In a small non-stick pan, scramble 2 organic eggs until they are almost cooked. Remove them from the pan and set aside.
Heat 2 tbsp of avocado oil or canola oil in a wok over medium-high heat. A large deep non-stick pan will work just fine, but a wok is definitely preferred. When the pan is hot, add in the minced garlic and marinated chicken and stir frequently on medium-low heat until the chicken is about halfway cooked.
Next, add in another tbsp of cooking oil and the Chinese broccoli, then stir fry it, stirring frequently, until the broccoli is somewhat tender and the chicken is nearly cooked all the way through.
When you get to that point, add in 2 tbsp of light soy sauce, 2 tbsp of premium dark soy sauce, 1 tbsp of oyster sauce, 1 tbsp of honey, and the noodles. Stir fry until the noodles become soft and are well-coated with the sauce. Feel free to add more cooking oil if needed. If you are using the dried noodles (soaked and drained) it might take a little bit longer to get soft, than the fresh rice noodles. I recommend doing a taste test until they are at the desired texture. Check to make sure the chicken is fully cooked, the temperature at the center should be 165 F, which shouldn't take very long considering the pieces are sliced fairly thin. Add the eggs back in and stir until they are mixed in with everything else. Then, season with salt, pepper, and red pepper flakes, to taste.
Take the Pad See Ew off of the heat and transfer to a serving dish immediately. Garnish with more red pepper flakes. Grab your chopsticks and serve immediately!!
Hope you enjoy this recipe as much as I do! Let me know if you have any questions! XO
Pad See Ew
INGREDIENTS:
- 1 lb of wide rice noodles (dried or fresh)
- 4 or 5 tbsp of avocado oil or canola oil, divided
- 2 organic eggs
- 6 or 7 stalks of organic Chinese broccoli (Gai Lan)
- 2 or 3 cloves of organic garlic, minced
- 2 small organic boneless, skinless, chicken breasts
- 2 tbsp premium dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp of honey
- 1/2 tsp red pepper flakes
- salt and pepper, to taste
Chicken Marinade:
- 1 tsp premium dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp flour
INSTRUCTIONS:
Prep:
1. Fresh noodles are great, but if you’re using dried rice noodles (which is what I used), you will need to soak your rice noodles for at least 30 minutes prior to cooking.
2. Cut the chicken breasts into thin slices, about 2 inches in length, then place in a mixing bowl and add in the marinade ingredients. Mix until the chicken is well-coated, then cover and refrigerate for at least 30 minutes.
3. Slice the Chinese broccoli diagonally into 1-inch pieces and mince the garlic. Set aside.
Cook:
1. In a small non-stick pan over medium heat, scramble the eggs until they are almost fully cooked. Set aside.
2. Heat 2 tbsp of oil in a wok or large deep non-stick pan (a wok is preferred) over medium-high heat. When hot, add in the minced garlic and marinated chicken and stir frequently on medium-low heat until about halfway cooked.
3. Add in another tbsp of oil and the Chinese broccoli, then stir fry until broccoli is somewhat tender and the chicken is almost fully cooked.
4. Add in the light soy sauce, premium dark soy sauce, oyster sauce, honey, and noodles. Stir fry until the noodles are well-coated with the sauce and become soft. Add the eggs back in and stir. Then, season with salt, pepper, and red pepper flakes, to taste.
5. Remove from heat and serve immediately.
Notes:
- This dish can definitely be gluten-free, you would just have to substitute the soy sauces for a gluten-free soy sauce, the oyster sauce for a gluten-free oyster sauce, and substitute the flour in the marinade for gluten-free flour.
- Organic ingredients are optional
Enjoy!!
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