Pad See Ew

This is my husband’s favorite Thai dish.  It is an easy dish to throw together when we have leftover chicken, or a lot of fresh greens.  This recipe is a combination of recipes that I found in Food and Wine,, and  I haven’t found the wide rice noodles the restaurants serve with this dish; I substitute rice stick noodles.

  • 8oz package rice noodles
  • 1 pound (or more) bok choy, broccoli rabe, or other greens
  • 3 T vegetable oil
  • 6-9 medium garlic cloves, sliced paper thin
  • 1 chicken breast, broiled and shredded (optional)
  • 4 T soy sauce
  • 4 T oyster sauce
  • 2 tsp granulated sugar
  • 2-3 large eggs
  1. Place the noodles in a pot of boiling water.  Turn off the heat, and let soak until loose a pliable but not soft, about 5-8 minutes.  Drain and set aside.
  2. Heat 2 T of vegetable oil in a large frying pan over medium-high heat.  When it shimmers, add garlic and cook until it just begins to color, about 1 minute.  Add the greens and sauté until wilted.
  3. Add noodles, chicken, soy and oyster sauces, and sugar and cook until warmed through, about 3 minutes.
  4. Push noodle mixture to one side of the pan and add remaining 1 T oil to the pan.  Crack eggs into oil and scramble briefly until eggs begin to set, then let cook undisturbed until solid, about 3 minutes.  Mix eggs into noodles and serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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