This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.
The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.
This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.
Yield: Serves 4 to 6
- 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles
For the Sauce:
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 4 tsp light soy sauce
- 2 tsp white vinegar
- 4 tsp granulated sugar
- 1/4 cup water
For the Stir Fry:
- 6 T peanut or vegetable oil, divided
- 5 cloves garlic cloves, thinly sliced
- 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
- 2 large eggs
- 3 to 4 baby bok choy or 8 stems Chinese broccoli
To Prepare the Ingredients:
- If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
- If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
- To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
- Shred or slice the cooked chicken.
- Thinly slice the garlic.
To Cook the Stir Fry:
Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
Add garlic, cook 15 seconds.
Add chicken, stir.
Add bok choy or Chinese broccoli stems.
Add bok choy or Chinese broccoli leaves, cook until just wilted.
Push everything to one side, crack eggs in and scramble.
Remove everything onto a plate (scrape the pan clean).
Return pan to stove, heat remaining 4 T oil over high heat.
Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.