Are you craving some noodles? If so, you’ve come across the right recipe! This thick noodle stir fry is made with soft chewy XL noodles, juicy chicken, crisp fresh Chinese broccoli and soft creamy scrambled eggs. All of that combined gets drenched in a rich savory yet slightly sweet sauce and then sealed with a kiss of sweet honey roasted peanuts on top to finish the dish off. So, you can skip the take out because this homemade Chicken Pad See Ew is beyond easy to make right in the comfort of your own home in 30 minutes or less!
Do you ever get in those moods where you just need to enjoy a comforting asian noodle dish, in your pajamas while binge watching your favorite shows or movies? SAME, I feel you! This dish right here gives you all of those feels. It is cozy, comforting and so delicious. One bite and you won‘t be able to stop eating it.
This Thai inspired dish is well known at most restaurants. What makes this dish so tasty is the sauce. You have to get the sauce right because in all honesty, the noodles are bland, the vegetables and bland and even the chicken can be bland without the sauce. Pad see ew literally means “fried soy sauce”. This dish gets stir fried to perfection in a wok and then served hot and ready for you to devour in a matter of minutes.
When it comes to the proteins you have the freedom to customize! Although chicken is the most popular and highly recommended, you can absolutely make this dish vegetarian and eliminate all or any proteins or you can eliminate the chicken and substitute for your favorite protein. This dish will pair really well with shrimp or beef as well!
As far as the Chinese broccoli goes this could be a bit difficult to source. I sourced mine at Seafood City. But, they can be found at any asian or international mart. Chinese broccoli is also known as: “Gai Ian or Kai-lan”. It is quite different than the American broccoli as they look like stalks with large leaves. When making the dish you want to include both leaves and stalks. I recommend slicing them into pieces as shown in the photo above. If you are unable to find the Chinese broccoli, you can absolutely substitute for regular broccoli florets and some spinach for the leafy texture.
Did you make this recipe? If so, tag @prettyplatebymichelle on instagram or leave me a comment below and let me know what you thought!
Serves 5-6, INGREDIENTS:
2 Packages thick rice noodles, rice flake noodles or rice noodles of your choice. NOTE: I love thick noodles, so I try to find the thickest possible. I used rice flake noodles. I sourced mine from Seafood City in Chicago. You can purchase them online, any seafood city in your area or asian mart.
1 Cup Chinese broccoli or regular broccoli florets + spinach leaves, chopped
Chicken, hammered/tenderized thin and sliced into pieces
2 Eggs, scrambled
2 TBSP Soy sauce
2 TBSP Oyster sauce
1 TBSP Rice vinegar
1 TBSP Honey
3 TBSP Vegetable oil, divided
2-3 Fresh garlic cloves, finely minced
Honey peanuts, chopped for garnish
Chop your Chinese broccoli or your regular broccoli into pieces. NOTE: the Chinese broccoli can be sourced at any asian or international market. It will have stalks at the end and you want the stalks too, sliced. But, if you cannot find the Chinese broccoli you can absolutely use regular broccoli florets. Measure out your broccoli and set aside.
Finely mince your fresh garlic, place in a bowl and set aside.
Chop your honey roasted peanuts for your garnish, place in a bowl and set aside.
Place a piece of parchment paper down on a cutting board. Place your filleted boneless skinless chicken breasts on the parchment paper. Place another piece of parchment paper over it. Using a meat hammer, hammer the chicken to make the pieces thinner before you cut. Hammer until until about 1/4-1/2 inch thick.
When done, discard your parchment paper pieces and cut your chicken into a mix of thin cubes and strips. Place in a bowl and set aside.
Make your sauce by combining: 2 TBSP soy sauce, 2 TBSP oyster sauce, 1 TBSP rice vinegar and 1 TBSP honey. Whisk all ingredients and set aside.
Cook your noodles according to package. Bring a pot of water to boil, once boiling add noodles and cook 5-7 minutes or until soft and al dente. Make sure to not over cook them. When done, transfer the noodles to a cold water bath and let them soak until you are ready to add to the dish.
Begin by heating a wok or pan over medium heat. Once hot, add vegetable oil and heat. Once heated, add your chicken. Season with some salt and pepper to your liking. Cook until they are white and no longer pink. When done remove from wok or pan, place on a plate and set aside.
Add another 1 TBSP vegetable oil to the wok/pan. Crack your eggs on your counter and add to the wok. Cook until they are scrambled and fluffy. Remove from heat, place on a plate and set aside.
Add your final 1 TBSP vegetable oil to the wok/pan, followed by your Chinese broccoli. Sauté your broccoli for 2-3 minutes until bright vibrant green.
Add your cooked chicken back to the wok, followed by your cooked scrambled eggs and then add as much or as little noodles as you would like. NOTE: I would start with less noodles about 2-3 cups and then add from there. You want the dish to be saucy. The more noodles the more the sauce soaks into them. So, add as much or little noodles after you add the sauce in.
Pour your sauce over all of the ingredients in your wok, mix well and cook to simmer the sauce. Cook about 3-5 minutes. At this time you can continue to add as little or as much extra noodles as you would like.
When done, remove from heat and garnish with your honey roasted peanuts.
PRETTY PLATE KITCHEN ITEMS USED: